CAJ | 학술논문

本文通过观察、调查、实验，对济南山地赤霞珠葡萄生长的地理自然条件、生物学性状、物候期、果实品质及酿酒性能等进行了研究，并对其成熟果实和所酿干红葡萄酒的香气成分进行了检测。结果表明：2014年济南山地赤霞珠成熟时间在9月中上旬，最高折光糖可达24°Brix，滴定总糖为234.23 g/L，糖酸比最高可达48.80，果汁和葡萄酒中总酚含量分别为4.32 mg/g和1892.75 mg/L。经GC-MS检测，成熟果实中检出72种香气成分，主要是醇类和醛类，包含23种醇，17种醛，6种酮，5种酸，10种酯；葡萄酒中共检出123中化合物，主要是醇类和酯类，包含30种醇，2种醛，8种酮，18种酸，51种酯。
본문통과관찰、조사、실험，대제남산지적하주포도생장적지리자연조건、생물학성상、물후기、과실품질급양주성능등진행료연구，병대기성숙과실화소양간홍포도주적향기성분진행료검측。결과표명：2014년제남산지적하주성숙시간재9월중상순，최고절광당가체24°Brix，적정총당위234.23 g/L，당산비최고가체48.80，과즙화포도주중총분함량분별위4.32 mg/g화1892.75 mg/L。경GC-MS검측，성숙과실중검출72충향기성분，주요시순류화철류，포함23충순，17충철，6충동，5충산，10충지；포도주중공검출123중화합물，주요시순류화지류，포함30충순，2충철，8충동，18충산，51충지。
In this paper, the geographical natural conditions, biological characteristics, phenological period, fruit quality and making characteristics of cabernet sauvignon were investigated, and its aroma compounds in grape and wine were detected. The results showed that the ripening time of cabernet sauvignon in 2014 was in early September in the southern mountain area of Jinan, the highest sugar content of berries could reach 24 °Brix, titration total sugar content was 234.23 g/L, the ratio of sugar/acid could reach 48.80, total phenols contents in fruit and in wine were 4.32 mg/g and 1892.75 mg/L, respectively. 72 kinds of aroma components were detected by GC-MS in the ripe fruit, alcohols and aldehydes were mainly aroma components, which contain 23 kinds of alcohol, 17 kinds of aldehyde, 6 kinds of ketone, 5 kinds of acid, 10 kinds of ester; 123 kinds of compounds were detected, alcohols and esters were mainly compounds that contains 30 kinds of alcohol, 2 kinds of aldehyde, 8 kinds of ketone, 18 kinds of acid, 51 kinds of ester.