食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 310-316.doi: 10.7506/spkx1002-6630-201105068

• 专题论述 • 上一篇    下一篇

葡萄酒香气化学研究进展

刘丽媛,刘延琳,李 华*   

  1. 西北农林科技大学葡萄酒学院,陕西省葡萄与葡萄酒工程技术研究中心
  • 收稿日期:2010-08-24 修回日期:2011-01-14 出版日期:2011-03-15 发布日期:2011-03-03
  • 通讯作者: 刘延琳 E-mail:yanlinliu@nwsuaf.edu.cn

Research Progress of Wine Aroma

LIU Li-yuan,LIU Yan-lin,LI Hua*   

  1. Shaanxi Engineering Research Center for Viti-viniculture, College of Enology, Northwest A&F University, Yangling 712100, China
  • Received:2010-08-24 Revised:2011-01-14 Online:2011-03-15 Published:2011-03-03
  • Contact: LIU Yan-lin E-mail:yanlinliu@nwsuaf.edu.cn

摘要: 葡萄酒的整体香气主要取决于气味物质之间以及气味物质与非芳香基质成分的复杂反应。对葡萄与葡萄酒香气的化学研究,主要集中于对风味起作用的挥发性芳香物质的复杂性,以及不同葡萄品种、种植区和年份引起的变化。本文对葡萄酒中香气成分的种类、影响因素、分析方法及其应用进行综述。

关键词: 葡萄酒, 香气, 影响因素, 分析方法

Abstract: The wine aroma is mainly due to complex reactions between aroma components as well as aroma components and non-aromatic matrix components. Chemical components for grape and wine aroma have been comprehensively studied, which is focused on the complexity of volatile aromatic compounds responsible for wine aroma, and their changes caused by different grape varieties, growing areas and wine age. In this article, the types of aroma components in wine, corresponding factors, analytical methods and applications are reviewed.

Key words: wine, aroma, factor, analytical method

中图分类号: