中国野生葡萄酒风味成分分析

中国野生葡萄酒的香气成分由醇、酯、醛、酮等构成。其中,大复叶葡萄酒的香气成分种类最多,达79种,北醇酒的种类最少,仅44种;各野生种间香气成分的含量差异很大:含量最高的秋葡萄酒(11439.81)为最低毛葡萄(白)酒(3410.19)的3倍多;野生种葡萄酒的总酸、干浸出物、单宁、总酚、花色素苷等滋味物质均高于相应栽培品种。野生种葡萄酒普遍具有青草、烟熏、肥皂、焦糖及酸涩等香味特征。根据香味成分将供试的野生种(或品种)分成了3种类型。

Analysis of the Aromatic Components of Wines Made from Chinese Wild Vitis Species

The aromat ic components of wines made from Chinese wild grape species,including Vitis piase zkii Maxim.,V.romanetii Roman.,and V.quinquangularis Rehd.,and a cultiva ted variety Beichun were used for analysis.Results showed that the aromatic com ponents consisted of a lot of different types of alcohols,sters,aldehydes and etone.A great difference of the aromatic components among the species was disc overed.The types of the aromatic component of Dafuye wine(V.pi-asezkii Max im.)reached79,while the cultivated variety Beichun wine was only44;the c ontent amount of the wine aromatic components in different species varied sig nificantly,the highest content was V.romanetii Roman.11439.81,3tim es than that of V.quinquangularis Rehd.3410.19.The contents of total a cid,phenol,tannin,anthocyanin of wine of wild species were higher than those of cultivated variety.The grass,smoked,sour and astringent flavor of the wi nes made from wild grape species were noted.Judging by the aromatic components the analyzed materials were divided into three types.