CAJ | 학술논문

为研究不同产区赤霞珠干红葡萄酒挥发性香气成分的差异。以我国宁夏芦花台、云南德钦、甘肃武威、河北昌黎和新疆石河子5个产区的赤霞珠干红葡萄酒为研究对象，通过二氯甲烷液-液萃取法提取香气成分和气相色谱-质谱串联检测分析，共鉴定出30种香气成分，其中主要包括醇类12种、酯类10种、有机酸6种。占主体的9种挥发性香气成分是：3-甲基丁醇、丁二酸单乙酯、2-甲基丁醇、苯乙醇、2-羟基丙酸乙酯、乙酸乙酯、2,3-丁二醇、乙酸、2-甲基丙醇。结果表明，不同产区的赤霞珠干红葡萄酒香气成分种类基本相近，但各香气成分相对含量有显著差异。由于目前干红葡萄酒的酿制方法和技术基本接近，充分了解这些香气物质在葡萄酒不同产地间的差异及其与感官上的对应关系，有助于提高我国各产区葡萄酒品质以及挖掘地方特色干红葡萄酒的优势。
위연구불동산구적하주간홍포도주휘발성향기성분적차이。이아국저하호화태、운남덕흠、감숙무위、하북창려화신강석하자5개산구적적하주간홍포도주위연구대상，통과이록갑완액-액췌취법제취향기성분화기상색보-질보천련검측분석，공감정출30충향기성분，기중주요포괄순류12충、지류10충、유궤산6충。점주체적9충휘발성향기성분시：3-갑기정순、정이산단을지、2-갑기정순、분을순、2-간기병산을지、을산을지、2,3-정이순、을산、2-갑기병순。결과표명，불동산구적적하주간홍포도주향기성분충류기본상근，단각향기성분상대함량유현저차이。유우목전간홍포도주적양제방법화기술기본접근，충분료해저사향기물질재포도주불동산지간적차이급기여감관상적대응관계，유조우제고아국각산구포도주품질이급알굴지방특색간홍포도주적우세。
In order to compare the volatile flavoring components of Cabernet Sauvignon dry red wine from different producing places, in this study, five wine samples from Luhuatai (Ningxia), Deqin (Yun'nan), Wuwei (Gansu), Changli (Hebei), and Shihezi (Xinjiang) were used as re-search objects. Through dichloromethane liquid-liquid extraction and GC-MS analysis, there detected 30 kinds of flavoring components includ-ing 12 kinds of alcohols, 10 kinds of esters, and 6 kinds of organic acids. The 9 main flavoring components were 3-methyl-1-butanol, monoeth-yl succinate, 2-methyl butanol, phenylethyl alcohol, ethyl lactate, ethyl acetate, 2, 3-butanediol , acetic acid, and isobutyl alcohol. The experi-mental results suggested that, the flavoring components were almost the same in wine from different producing places, however, there was sig-nificant difference in the relative content of each flavoring component. At present, the producing techniques of dry red wine are almost the same in different places. Accordingly, full understanding of the difference in flavoring components of red wine from different producing places is helpful for improving wine quality and developing local characteristic dry red wine.