CAJ | 학술논문

以武威地区凉州区黄羊河农场和民勤苏武山两个葡萄园区葡萄原料酿造的‘黑比诺’干红葡萄酒为试验原料,以二氯甲烷为萃取剂,通过液液萃取法提取葡萄酒香气成分,运用 GC-MS技术对其香气成分进行分析,采用气味活度值(OAV)评价各香气化合物对酒样总体香气的贡献.酒样中共检出57种香气成分,主要香气物质为：3-甲基-1-丁醇、2-甲基丙醇、乙酸乙酯、乙酸、苯乙醇、正丙醇、2,3-丁二醇、正己酸、3-羟基-2-丁酮；主要香气贡献物有：3-甲基-1-丁醇、2-甲基丙醇、苯乙醇、辛酸乙酯、乙酸异戊酯、乙酸乙酯、异戊酸、2-甲基丁酸、己酸和辛酸.其中,黄羊河农场酒样中共检出53种香气成分,香气总量为593.49 mg/L,苏武山酒样中共检出26种香气成分,香气总量为472.62 mg/L.对比分析两个产地的‘黑比诺’干红葡萄酒,其主要香气成分和香气贡献物在种类和含量上均有所差异,赋予葡萄酒不同的香气特性.
이무위지구량주구황양하농장화민근소무산량개포도완구포도원료양조적‘흑비낙’간홍포도주위시험원료,이이록갑완위췌취제,통과액액췌취법제취포도주향기성분,운용 GC-MS기술대기향기성분진행분석,채용기미활도치(OAV)평개각향기화합물대주양총체향기적공헌.주양중공검출57충향기성분,주요향기물질위：3-갑기-1-정순、2-갑기병순、을산을지、을산、분을순、정병순、2,3-정이순、정기산、3-간기-2-정동；주요향기공헌물유：3-갑기-1-정순、2-갑기병순、분을순、신산을지、을산이무지、을산을지、이무산、2-갑기정산、기산화신산.기중,황양하농장주양중공검출53충향기성분,향기총량위593.49 mg/L,소무산주양중공검출26충향기성분,향기총량위472.62 mg/L.대비분석량개산지적‘흑비낙’간홍포도주,기주요향기성분화향기공헌물재충류화함량상균유소차이,부여포도주불동적향기특성.
The volatile compounds of‘Pinot Noir’dry red wine from two producers (Huangyanghe and Suwushan)in Wuwei were analyzed with dichloromethane as the extracts and gas chromatography-mass spectrometry (GC-MS).The odor activity value (OVA)was employed for evaluating the contribution of volatile compounds.The result showed that 5 7 aroma compounds were identified.The maj or compounds in-cluded 3-methyl-1-butanol,2-methyl-propanol,ethyl acetate,acetic acid,phenyl ethanol,1-propanol,2,3-bu-tanediol,1-hexanoic acid,3-hydroxy-2-butanone.The main contributing compounds included 3-methyl-1-bu-tanol,2-methyl-propanol,benzyl alcohol,ethyl octanoate,isoamyl acetate,ethyl acetate,isovaleric acid,2-methyl-butyric acid,hexanoic acid and octanoate.There were 53 aroma compounds identified form Huangy-anghe wine,26 aroma compounds identified from Suwushan wine,the total aroma content was 593.49 mg/L and 472.62 mg/L respectively.It is suggested that there is a significant difference in type and content of major volatile compounds and main contributing compounds,the differences represent their own specific flavor characteristics.