关键词: 山葡萄, 结冰果实, 香气成分, 气相色谱-质谱

Abstract:

In order to provide theoretical basis for the research and development of icing grape wine of V. amurensis Rupr, GCMS analysis was performed to aroma components in icing fruits of two V. amurensis Rupr cultivars (Shuangyou, Zuoshanyi) and one of interspecific hybrids of V. amurensis Rupr (Gongniang No.1) planted in Liuhe area in northeast China, Jilin Province. The aroma components were extracted with dichloromethane and principal component analysis was adopted. Results showed that 44 peaks were separated from the “Shuangyou” and among them 38 kinds of aroma components were identified, which accounted for 83.15% of the total content; totally 40 peaks were separated from the “Zuoshanyi” and among them 37 kinds of aroma components were identified, which accounted for 92.56% of the total content; totally 32 peaks were separated from the “Gongniang No. 1” and among them 24 kinds of components were identified, which accounted for 68.2% of the total content. The main common aroma components in the icing fruits of the 3 cultivars were 3-methyl-1-butanol, 1-hexanol, diisooctyl phthalate, and 2-methyl-1-propanol, etc. The normal ripe fruits of V. amurensis Rupr are not available for the brewing of dry wine because of their poor sugar content. However, the cold hardiness of V. amurensis Rupr is extremely strong and its fruits can freeze to crystallization at low temperature in winter, which raises not only the sugar content but also the aroma and fragrant concentration. Therefore, the icing fruits of V. amurensis Rupr can be brewed to unique and wonderful ice wine.

Key words: Vitis amurensis Rupr, icing fruit, aroma component, gas chromatography-mass spectrometry (GC-MS)