CAJ | 학술논문

以经疏果处理的“赤霞珠”葡萄为原料酿制葡萄酒，以未做疏果处理的葡萄所酿葡萄酒为对照，采用顶空固相微萃取(HS-SPME)与气相色谱-质谱(GC-MS)联用技术，定量分析了各葡萄酒共有的15种主要挥发性成分间的差异。结果表明，这15种挥发性物质在疏粒葡萄酒中的总含量高于疏穗葡萄酒，而在对照葡萄酒中含量最低。其中，异戊醇为所检出挥发性物质中含量最高的香气物质，在疏粒葡萄酒中含量最高，在疏穗葡萄酒中含量最低；2-苯乙醇为赋予赤霞珠葡萄酒玫瑰花香气的主要挥发性物质之一，其在疏穗葡萄酒中含量最高，在疏粒葡萄酒中次之；疏粒葡萄酒具有较高含量的乙酸异戊酯和己酸乙酯，而疏穗葡萄酒中乙酸乙酯含量高于其他葡萄酒；低含量的有机酸可增加酒香的复杂感，3-甲基丁酸在疏穗葡萄酒中含量最高，在疏粒葡萄酒中含量次之。说明不同疏果方式对赤霞珠葡萄酒中挥发性物质的含量有一定的影响。
이경소과처리적“적하주”포도위원료양제포도주，이미주소과처리적포도소양포도주위대조，채용정공고상미췌취(HS-SPME)여기상색보-질보(GC-MS)련용기술，정량분석료각포도주공유적15충주요휘발성성분간적차이。결과표명，저15충휘발성물질재소립포도주중적총함량고우소수포도주，이재대조포도주중함량최저。기중，이무순위소검출휘발성물질중함량최고적향기물질，재소립포도주중함량최고，재소수포도주중함량최저；2-분을순위부여적하주포도주매괴화향기적주요휘발성물질지일，기재소수포도주중함량최고，재소립포도주중차지；소립포도주구유교고함량적을산이무지화기산을지，이소수포도주중을산을지함량고우기타포도주；저함량적유궤산가증가주향적복잡감，3-갑기정산재소수포도주중함량최고，재소립포도주중함량차지。설명불동소과방식대적하주포도주중휘발성물질적함량유일정적영향。
Cabernet Sauvignon grape, processed by berry-thinning and cluster thinning respectively, was used as raw materials for grape wine pro-duction. On the other hand, grape wine produced by Cabernet Sauvignon grape without any thinning treatment was used as the control group. HS-SPME coupled with GC-MS were used to quantify the main 15 volatile compounds in the three Cabernet Sauvignon wine samples. The results showed that, the total content of 15 volatile compounds in berry-thinning wine was higher than that in cluster-thinning wine, and their total content in the control wine was the lowest;3-methyl-1-butanol, as the volatile compound with the highest content among all 15 volatile compounds in the three wine samples, its content in berry-thinning wine was the highest and in cluster-thinning wine the lowest; 2-phenylethanol, as the main volatile compound for the rose flower fragrance of Cabernet Sauvignon wine, its content in cluster-thinning wine was the highest and in berry-thinning wine the lowest;berry-thinning wine had higher content of isoamyl acetate and ethyl caproate, while ethyl acetate in cluster-thin-ning wine was higher than in other two wine samples;low content of organic acids could enhance the complexity of wine aroma, and 3-methyl butyrate content in cluster-thinning wine was the highest, in berry-thinning wine comparatively low, and in control wine the lowest. All the evi-dence proved that different thinning techniques had certain effects on volatile compounds content in Cabernet Sauvignon wine.