| 葡萄酒香气来源和形成研究进展 |
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| 引用本文： | 王家梅,张军翔.葡萄酒香气来源和形成研究进展[J].中国酿造,2014(5):5-9. |
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| 作者姓名： | 王家梅 张军翔 |
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| 作者单位： | 宁夏大学农学院,宁夏银川750021 |
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| 基金项目： | 宁夏自治区科技攻关农业重大专项（411-0247） |
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| 摘 要： | 香气是衡量葡萄酒质量的一个重要部分。以葡萄酒香气的3大来源-品种香、发酵香、陈酿香为主线,对葡萄酒中活跃香气成份的形成进行概述。包括葡萄果实中的香气物质和葡萄利用酵母在酒精发酵时期产生的香气物质。同时,对苹果酸-乳酸发酵、葡萄酒的老化、成熟与葡萄酒香气的关联也进行了讨论,以期促进葡萄酒香气的进一步研究。
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| 关 键 词： | 葡萄酒 香气 来源 形成 代谢产物 |
Research progress on the origin and formation of wine aroma |
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| WANG Jiamei,ZHANG Junxiang.Research progress on the origin and formation of wine aroma[J].China Brewing,2014(5):5-9. |
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| Authors: | WANG Jiamei ZHANG Junxiang |
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| Affiliation: | (College of Agriculture, Ningxia University, Yinchuan 750021, China) |
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| Abstract: | Aroma is an important parameter to measure wine quality. This review is based on the three great sources of wine aroma as the main line in- eluding varietal aroma, fermented aroma and ageing aroma to present an overview of the formation of aromatic active components in wine. The formarion process including aromatic substances in grape fruits and the aromatic chemical compounds produced during alcoholic fermentation by yeast. Meanwhile, the contribution of malolactic fermentation, ageing, maturation to grape wine aroma was discussed to promote further study of wine aroma. |
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| Keywords: | grape wine aroma origin formation metabolite |
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