中國農業科學 ?? 2008, Vol. 41 ?? Issue (7): 2098-2104 .doi: 10.3864/j.issn.0578-1752.2008.07.030

? 貯藏·保鮮·加工 ? 上一篇    下一篇

葡萄與葡萄酒香氣物質研究進展

張明霞,吳玉文,段長青   

  1. 中國農業大學食品科學與營養工程學院葡萄與葡萄酒研究中心
  • 收稿日期:2007-07-30 修回日期:2007-09-19 出版日期:2008-07-10 發布日期:2008-07-10
  • 通訊作者: 段長青

Progress of Aromatic Compounds in Grape and Wine

Chang-qing Duan   

  1. 中國農業大學食品科學與營養工程學院葡萄與葡萄酒研究中心
  • Received:2007-07-30 Revised:2007-09-19 Online:2008-07-10 Published:2008-07-10
  • Contact: Chang-qing Duan

摘要: 香氣是葡萄酒的重要感官質量指標之一。葡萄酒中香氣物質主要受葡萄品種、生態條件、果實成熟質量及釀造工藝技術等因素影響,香氣物質的種類和含量對葡萄酒的風格和典型性起決定作用。本文詳細闡述了葡萄與葡萄酒中各類香氣物質及影響其形成和組成的各種因素,以期為葡萄酒工業化生產提供理論指導。

關鍵詞: 葡萄酒, 香氣物質, 品種香, 發酵香, 陳釀香

Abstract: Aroma of wine is one of important sensory qualities. Compositions of aroma are complex and diverse. Aromatic compounds coming directly from grape varieties play a decisive role in variety and region of wine. This paper detailedly described composition of aromatic compounds in grape and wine. Effects of various factors on formation of aromatic compounds were discussed. It is prospected to provide theoretical guidance for wine industry.

Key words: Wine, Aromatic compounds, Varietal aroma, fermented aroma, aging aroma

福利彩票3d开奖结果