贺兰山东麓地区葡萄酒香气成分分析研究

研究宁夏贺兰山东麓地区不同红色、白色酿酒品种所酿造的干红、干白葡萄酒香气的化学成分,采用溶液萃取法提取3个单品种赤霞珠、梅鹿辄、蛇龙珠干红和霞多丽干白葡萄酒香气成分;用气相色谱-质谱进行分离测定,结合计算机检索技术对分离化合物进行鉴定,应用TIC峰面积归一法测定各成分的相对含量;分别分离出56、46、49和33个峰,鉴定出55、45、47和32个香气化学成分,共占其色谱流出组分总量的为99.71%、99.84%、90.78%和98.97%.它们主要是脂肪羧酸、脂肪醇、芳香醇、低级脂肪酸、脂肪酮、杂环类（呋喃类、噻吩类）、醚类等.在干红、干白葡萄酒中,相对含量较高的香气成分种类相似,而微量特征香气成分差异较为显著,从而构成各类不同品种葡萄酒独特香气和风格.

Analysis of Aromatic Composition in Different Mono-varietal Dry Wines from Eastern Region of Ningxia Helan Mountain

Chemicals constituents of the volatile compounds from four different wines in geographic origin of eastern region of Ningxia Helan Mountain were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, and their relative contents determined by area normalization. 56,46,49 and 33 compounds from three different mono-varietal dry red wines and one white wine were separated, and 55, 45, 47 and 32 of them were identified. These constituents represented 99.71%, 99.84%, 90. 78% and 98.97% of the total peak areas. There were mainly fatty acids, fatty alcohol, aralkanols, fatty ketones, heterocyclic compounds, ethers and other chemical groups. The higher relative contents and patterns of aromatic compounds were similar but characteristic aroma trace components were very different, which led to a unique aroma and style for different variety wines.