河西走廊原产赤霞珠干红葡萄酒酿制中挥发性风味物质变化的分析
|
摘要
为研究确定河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分,试验采用顶空固相微萃取法结合气相色谱-质谱法,分析了葡萄酒不同酿造阶段的酒样中各类挥发性风味物质的变化规律,同时利用内标法和标准曲线相结合的方法,初步确定了河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分并对其进行了准确定量。主要结果如下:
通过对2007年和2008年河西走廊原产地域赤霞珠干红葡萄酒不同酿造过程中酒样总计10个样品,进行挥发性风味物质分析后,初步确定了174种挥发性风味物质,其中酯类物质53种,醇类物质41种,酸类物质18种,萜烯类15,烃类12种,酮类物质8种,醛类物质14种,其它类13种。不同葡萄酒样中挥发性风味物质的种类及相对含量均有一定变化。随葡萄汁发酵的进行,样品中醇类化合物的相对含量呈明显的先上升后下降的趋势;酯类化合物相对含量呈上升趋势;酸类化合物相对含量总体呈先上升后缓慢下降的变化;而萜烯类化合物和烃类化合物的相对含量则不断降低;醛类、酮类及其他类物质的变化并不显著。
采用主成分分析方法对不同酿造阶段赤霞珠干红酒样的挥发性风味物质进行了分析,初步确定了河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分。它们是:乙酸异戊酯、1-己醇、正辛酸、癸酸乙酯、β-苯乙醇、异丁醇、乙酸乙酯、乙酸苯乙酯、异戊醇。这些香气物质各自香味特征明显,其中乙酸异戊酯具有典型的果香味,1-己醇具有青草的味道,正辛酸具有奶酪味和涩味,癸酸乙酯具有果香和舒适的醋味,β-苯乙醇具有玫瑰香、紫罗兰香味,异丁醇具有杂醇油的醇香,乙酸乙酯具有浓郁的果香和酯香,乙酸苯乙酯具有舒适的花香,异戊醇具有浓郁的醇香。这些香气成分赋予了河西走廊原产地域赤霞珠干红葡萄酒主体风味。此外,试验还分别对不同酿造阶段酒样中的这9种主体香气成分进行了准确定量。
To determine the highest aromatic constituents of cabernet sauvignon dry red wines from Hexi Corridor original producing area, the regularity for change of various aromatic componds was studied systematically by Headspace Solid-phase Micro-extraction and Gas Chromatography/Mass Spectrometry during different fermentation stages of wine, meanwhile the main aromatic compounds of cabernet sauvignon wines from Hexi Corridor original producing area were determined and quantified accurately by internal standard method with standard curve. The main results were as the follows:
Totally ten samples of different fermentation stages of cabernet sauvignon dry wine brewed in 2007 and 2008 were selected, and the aromatic compounds were analyzed by GC–MS. The total 174 aromatic compounds were identified. The compounds included 53 esters, 41 alcohols, 18 organic acids, 15 terpenes, 12 hydrocarbons, 8 ketones, 14 aldehydes and 13 others. the varieties and relative contents of aromatic compounds from different fermentation stages of cabernet sauvignon dry wine shew regularity.With the fermentation of grape juice, the relative content of alcohols obviously increased firstly and reduced at last; the relative content of esters had been increasing during the process of brewing; and the relative content of organic acids increased firstly and reduced slowly ; but the terpenes and hydrocarbons reduced consistently during the brewing progress; aldehydes, ketones,and others had not obviously alteration.
The aromatic ingredients of 10 samples in different brewing stages were analyzed by principal component analysis and the main aromatic ingredients of cabernet sauvignon wines from Hexi Corridor original producing area were determined. They were: Isoamyl acetate, 1-Hexanol, Caprylic acid, Ethyl caprate,β-Phenylethyl alcohol, Isobutyl alcohol, Ethyl acetate, 2-Phenylethyl acetate, Isoamyl alcohol. These aromatic compounds had obvious aroma characteristic, for example, isoamyl acetate had typical fruit bouquet,1-hexanol had typical grass bouquet, caprylic acid had cheese and astringency bouquet, ethyl caprate had fruit bouquet and comfortable vinegar bouquet, phenylethyl alcohol had typical rose and common stock bouquet, isobutyl alcohol had fusel oil bouquet, ethyl acetate had strong fruit bouquet and ester bouquet, 2-Phenylethyl acetate had easy flower bouquet, isoamyl alcohol had overpowering alcohol bouquet. These aromatic compounds gave main flavour characteristic of cabernet sauvignon dry red wines from Hexi Corridor original producing area. In addition, The 9 aromatic compounds of cabernet sauvignon wines from different brewing stages were quantificated accurately by internal standard compare method.
通过对2007年和2008年河西走廊原产地域赤霞珠干红葡萄酒不同酿造过程中酒样总计10个样品,进行挥发性风味物质分析后,初步确定了174种挥发性风味物质,其中酯类物质53种,醇类物质41种,酸类物质18种,萜烯类15,烃类12种,酮类物质8种,醛类物质14种,其它类13种。不同葡萄酒样中挥发性风味物质的种类及相对含量均有一定变化。随葡萄汁发酵的进行,样品中醇类化合物的相对含量呈明显的先上升后下降的趋势;酯类化合物相对含量呈上升趋势;酸类化合物相对含量总体呈先上升后缓慢下降的变化;而萜烯类化合物和烃类化合物的相对含量则不断降低;醛类、酮类及其他类物质的变化并不显著。
采用主成分分析方法对不同酿造阶段赤霞珠干红酒样的挥发性风味物质进行了分析,初步确定了河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分。它们是:乙酸异戊酯、1-己醇、正辛酸、癸酸乙酯、β-苯乙醇、异丁醇、乙酸乙酯、乙酸苯乙酯、异戊醇。这些香气物质各自香味特征明显,其中乙酸异戊酯具有典型的果香味,1-己醇具有青草的味道,正辛酸具有奶酪味和涩味,癸酸乙酯具有果香和舒适的醋味,β-苯乙醇具有玫瑰香、紫罗兰香味,异丁醇具有杂醇油的醇香,乙酸乙酯具有浓郁的果香和酯香,乙酸苯乙酯具有舒适的花香,异戊醇具有浓郁的醇香。这些香气成分赋予了河西走廊原产地域赤霞珠干红葡萄酒主体风味。此外,试验还分别对不同酿造阶段酒样中的这9种主体香气成分进行了准确定量。
To determine the highest aromatic constituents of cabernet sauvignon dry red wines from Hexi Corridor original producing area, the regularity for change of various aromatic componds was studied systematically by Headspace Solid-phase Micro-extraction and Gas Chromatography/Mass Spectrometry during different fermentation stages of wine, meanwhile the main aromatic compounds of cabernet sauvignon wines from Hexi Corridor original producing area were determined and quantified accurately by internal standard method with standard curve. The main results were as the follows:
Totally ten samples of different fermentation stages of cabernet sauvignon dry wine brewed in 2007 and 2008 were selected, and the aromatic compounds were analyzed by GC–MS. The total 174 aromatic compounds were identified. The compounds included 53 esters, 41 alcohols, 18 organic acids, 15 terpenes, 12 hydrocarbons, 8 ketones, 14 aldehydes and 13 others. the varieties and relative contents of aromatic compounds from different fermentation stages of cabernet sauvignon dry wine shew regularity.With the fermentation of grape juice, the relative content of alcohols obviously increased firstly and reduced at last; the relative content of esters had been increasing during the process of brewing; and the relative content of organic acids increased firstly and reduced slowly ; but the terpenes and hydrocarbons reduced consistently during the brewing progress; aldehydes, ketones,and others had not obviously alteration.
The aromatic ingredients of 10 samples in different brewing stages were analyzed by principal component analysis and the main aromatic ingredients of cabernet sauvignon wines from Hexi Corridor original producing area were determined. They were: Isoamyl acetate, 1-Hexanol, Caprylic acid, Ethyl caprate,β-Phenylethyl alcohol, Isobutyl alcohol, Ethyl acetate, 2-Phenylethyl acetate, Isoamyl alcohol. These aromatic compounds had obvious aroma characteristic, for example, isoamyl acetate had typical fruit bouquet,1-hexanol had typical grass bouquet, caprylic acid had cheese and astringency bouquet, ethyl caprate had fruit bouquet and comfortable vinegar bouquet, phenylethyl alcohol had typical rose and common stock bouquet, isobutyl alcohol had fusel oil bouquet, ethyl acetate had strong fruit bouquet and ester bouquet, 2-Phenylethyl acetate had easy flower bouquet, isoamyl alcohol had overpowering alcohol bouquet. These aromatic compounds gave main flavour characteristic of cabernet sauvignon dry red wines from Hexi Corridor original producing area. In addition, The 9 aromatic compounds of cabernet sauvignon wines from different brewing stages were quantificated accurately by internal standard compare method.
引文
[1]李记明,宋长冰,贺普超.葡萄与葡萄酒芳香物质研究进展[J].西北农业大学学报.1998,26(5): 105-109.
[2]Ferreira V, Lopez R, Aznar M etal.Quantitative determination of trace and ultra rave flavor active compounds in red wines through gas chromatographicion trap mass spectrometric analysis of microextracts[J].Journal of Chromatography A.806(1998):349-354.
[3]李华.葡萄酒工艺学[M].陕西:陕西人民出版社,1999.
[4]陶永胜,李华,江志国.葡萄酒香气GC分析研究进展.第四届国际葡萄与葡萄酒学术研讨会论文集[C].西安:陕西人民出版社,2005.
[5]罗国光.世界葡萄产业的概况及发展趋势[J].中外葡萄与葡萄酒.2001,(5):54-58
[6]李记明,樊玺,梁冬梅.法国波尔多的葡萄与葡萄酒[J].中外葡萄与葡萄酒. 2001, (3):61-64.
[7]温景辉,王军,荆万伍.法国波尔多酿造葡萄与葡萄酒考察报告[J].吉林农业科学.2002,27(2):7-10.
[8]张亚平,黄琼英,高志坚等.法国酿酒葡萄考察报告[J].新疆农业大学.2002, 39(3):153-154.
[9]刘延林.澳大利亚的葡萄与葡萄酒[J].西北农业大学学报.2000,28(6):191-193.
[10]董雅凤,周宗山.意大利的葡萄生产概况.[J].中国果树.2001(6):54-55.
[11]黄辉白,高飞飞,李建国.果实膨大生长和暖水与气候变化之间的关系[J].园艺学报.1994,21 (2):124-128.
[12]贺普超主编.葡萄学[M].北京:中国农业出版社,1999.
[13]李华.中国葡萄酒的原产地域命名系统[J].酿酒科技,2001,104(2):63-68.
[14]李华.葡萄酒品尝学[M].北京:北京科学出版社,2006.
[15]于静,李景明,吴继红等.葡萄酒芳香物质的研究进展[J].中外葡萄与葡萄酒.2005,3:48-51.
[16]李记明.葡萄酒品种香气研究进展.第四届国际葡萄与葡萄酒学术研讨会论文集[C].西安:陕西人民出版社,2005.
[17]Roberts D.D,Pollens.Solid-phase micro-extraction method development for head space analysis of odorants in wine. [J].Journal of Chromatography A.81(2000): 34-36.
[18]刘玉田,徐滋恒,陈肖兴等.现代葡萄酒酿造技术[M].济南:山东农业科学出版社,1990.
[19]李华,陶永胜,康文怀等.葡萄酒香气成分的气相色谱分析研究进展[J].食品与生物技术学报.2006,1:99-102.
[20]秦含章编.葡萄酒分析化学[M].北京:轻工业出版社,1991.
[21]张振文主编.葡萄品种学[M].西安:西安地图出版社,2000.
[22]李华.葡萄的芳香物质[J].中外葡萄与葡萄酒.2001,(6):43-44.
[23]李华.葡萄酒口感及香气的平衡(上)[J].酿酒.1993(6):18-30.
[24]塞默E.T主编.香味与香料化学-嗅觉的科学[M].北京:北京科学出版社,1989.
[25]张桐生,蒲凌龙.葡萄酒化学的研究进展[J].酿酒科技.2003,120(6):72-74.
[26]Escudero,E.Asensio.Sensory and chemical changes of young white wines stored under oxygen.Anassessment of the role played by aldehydes and some other important odorants[J].Food Chemistry.2002,77(3):325-331.
[27]Boudhrioua N.P., Giampaoli, C.Bonazzi.Changes in aromatic components of Banana during ripening and air drying[J]. Food Chemistry.2003,36:633-642.
[28]Eva Maria Diazplaza, Juan Ramon Reyero, Francisco Pardo etal.Influence of oak wood on the aromatic compositoon and quality of wines with different tannin contents[J].J.Agric.Food Chem.2002,50:2622-2626.
[29]王跃进,万怡震.美国加州葡萄的生产与科研[J].西北农林科技大学学报(自然科学版).2002,30 (1):134-140.
[30]Olusola Lamikanra, Casey C.. Formation and occurrence of flavour components in Noble muscadine wine[J]. Food Chemistry.1996, 56(4): 373-376.
[31]Teresa Garde Cerdán, Sara Rodríguez Mozaz.Carmen Ancín Azpilicueta.Volatile composition of aged wine in used barrels of French oak and of American oak [J].Food Research International.2002,35:603-610.
[32]Maria Pilar Martí, Montserrat Mestres, Cristina Sala.Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples.A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma[J].Agric Food Chem.2003,51:7861-7865.
[33]Serkan Selli,Turgut Cabaroglu.Effect of contact on the aroma composition of the musts of Vitis vinifera L.cv.Muscat of Bornova and Narince grown in Turkey[J].Food chemistry.2003,(81):341- 347.
[34]Rapp A.Aroma compounds of wine [M]. Food Research International.1989,1125: 23-227.
[35]Seung-Joo Lee, Ann C..Characterization of odor-active compounds in Californian Chardonnay wines using GC-Olfactometry and GC-Mass spectrometry [J].J.Agric Food Chem.2003, 51:8036 -8044.
[36]Selli S.T.Volatile composition of red wine from cv.Kalecik Karast grown in central Anatolia[J]. Food Chemistry.2004, 85:207-213.
[37]Culea M.M.Oros O.Cozar.Aroma compounds and antioxidants from red wine by GC/MS[J]. Food Research.2003, 62:121-129.
[38]Catherine Peyrot Des Gachons,Takatoshi Tominaga,Denis Dubourdieu.Sulfur aroma precursor present in s-glutathione conjugate form:indentification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L.cv Sauvignon Blanc[J].Agric.Food Chem.2002,50:4076-4079.
[39]Buratti S.S., Benedetti, Scampicchio M.. Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue[J]. Food Chemistry. 2004,52(5):133-139.
[40]李华,胡博然,杨新元.蛇龙珠红葡萄酒香气成分的GC/MS分析[J].分析测试学报.2004,23(1): 85-87.
[41]Allen MS,Lscey MJ,Brown WV, etal.Contribution of methoxypyrazines to the flavor of Cabernet Sauvignon and Sauvignon Blanc grapes and wines[J] . Food Research.1990,33(2):113-116.
[42]Ferreira Vicente, Purificación Ferández, Juan F.Cacho.A study of factors affecting wine volatile Composition and its application indiscriminant analysis [J]. Food Chemistry.1996, 29:251-259.
[43]李华.葡萄酒口感及香气的平衡(下)[J].酿酒.1994(1):5-8.
[44] Tominaga T.Dubourdieu D., Flavour an Fragrance[J]. Food Research.1998., 32:105-108.
[45]Ortega C., Lopez R., Cacho J.. Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionization detection analysis of dichloromethane micro-extraction[J].Journal of Chromatography,2000,3:48-56.
[46]白雪莲,章华伟.葡萄酒香气及其呈香物质的研究进展[J].山西食品工业.2005,2:26-30.
[47]Ortega-Heras M.,Gonzalez-SanJose M.L..Aroma composition of wines studied by different extraction methods[J] Journal of Chromatography. 2002,45(8):85-93.
[48]李华,王华,刘拉平等.爱格丽白葡萄酒香气成分的GC/MS分析[J].中国农业科学.2005,38(6): 1250-1254.
[49]王华,张莉,李华等.梅尔诺干红葡萄酒香气成分的GC/MS分析[J].酿酒科技.2005(5):101-103.
[50]Wampler T.P.Analysis of food volatiles Using Headspace gas chromatographic technique[J].Journal of Chromatography. 1997,27(3):56-58.
[51]Mestres M.O.Busto, J.Guasch.Analysis of organic sulfurcompounds in wine aroma [J].Journal of Chromatography A, 2000, 88(1):596-581.
[52]魏云慧,齐刚.动态顶空气相色谱质谱法测定葡萄酒中微量成分[J].酿酒.2004,32(3):90-91.
[53]许国旺.现代实用气相色谱法[M].化学工业出版社,2004.2:328.
[54]李华,胡博然,张予林.贺兰山东麓地区霞多丽干白葡萄酒香气成分的GC/MS分析[J].中国食品学报.2004,4(3):72-75.
[55]Demyttenaere C.R..Flavour Analysis of Greek white wine by solid phase Micro extraction capillary [J].J.chromatogr.Sci..1998,36:507.
[56]Bonino M.R., Schellino C.,Rizzietc. Aroma compounds of an Italian wine by HS-SPME analysis coupled with GC-ITMS[J].Food Chemistry.2003,80:125-133.
[57]程劲松.顶空固相微萃取-气相色谱法测定葡萄酒的风味组分[J].中外葡萄与葡萄酒.2003, 2: 19-21.
[58]李佳.昌黎原产地域赤霞珠葡萄酒香气成分研究[D].西北农林科技大学,2007.
[59]吴继红,胡小松,周珊等.固相微萃取和气-质联用技术在快速测定苹果中挥发性成分中的应用[J].饮料工业.2003,3:23-24.
[60]Chatonnet P., Dubourdieu D.and Boidron J.,etal. The origin of ethylphenols in wines[J].Sci.Food Agric.1992,60:165-178.
[61]Rafael A.Peinado,Juan Moreno,Juan E.Buenoetc.Comparative study of aromatic compounds in two young white wine subjected to prefer mentative cryomaceration[J].FoodChemistry.2004,84:585- 590.
[62]孙毓庆主编.分析化学[M].北京:科学出版社,2003:453-481.
[63]何华,倪坤仪主编.现代色谱分析[M].北京:化学工业出版社,2004:167-195.
[64]Sylvie Roussel,Veronique Bellon-Maurel,Jean-Michel Rogeretc.Authenticating white grape must variety with chassification modelsbased on aroma sensors,FT-IR andUV spectrometry[J].Journal of Food Engeering.2003,60:407-419.
[65]黄梅丽,姜汝焘,江小梅编.食品色香味化学[M].北京:轻工业出版社,1984.
[66]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996.
[67]孙保国编著.食用调香术[M].北京:化学工业出版社,2004.
[68]汪秋安.香料香精分析技术及其进展[J].香料香精化妆品.1998,(1):8-11.
[69]谢笔钧主编.食品化学(第二版)[M].北京:科学出版社,2004.
[70]Gas chromatogra Phymass spectrometry[J].Journal Chromatography A.2003, 98(5):233-246.
[71]Lopez R.,Ortin N.and Perez J.P.,et al.Impact Odorants of Different Young White Wines from the Canary Islands[J].J.Agric.Food Chem..2003,51:3419-3425.
[72]郭永亮.葡萄酒酿造中的醇熟和陈酿[J].中外葡萄与葡萄酒.2004,(1):55-58.
[73]Guth H.Quantitative and sensory studies of character impact odorants of different white wine varieties [J].J.Agric.Food Chem..1997, 45(8):3022-3026.
[74]郭雪霞,王颉,李长文等.葡萄酒陈酿研究进展[J].酿酒科技.2005,(12):104-106.
[75]史志存,李建平,崔大付.电子鼻在食品工业中的应用[J].食品科技.2000,3:15-17.
[76]宣杰,王银升,李春阳等.河北省酿酒葡萄种植业现状与发展对策研究[J].中外葡萄与葡萄酒2001,(2):4-7.
[77]王德峰编著.食用香味料制备与应用手册[M].北京:中国轻工业出版社,2000:23-26.
[78]曹建宏.霞多丽营养系品种葡萄与葡萄酒香气成分的研究[D].西北农林科技大学,2006.
[79]李玉鼎,李彦凯,王银川等.法国酿酒葡萄栽培管理技术考察报告[J].宁夏农学院学报.1999, 20(2):4-11.
[80]严大义.美国加利福尼亚州葡萄栽培概况[J].中国果树.2000(4):54-55.
[81]游玲.酿酒酵母Saccharomyces cerevisiae与酒酒球菌Oenococcus oeni的跨界融合子研究[D].西北农林科技大学,2006.
[2]Ferreira V, Lopez R, Aznar M etal.Quantitative determination of trace and ultra rave flavor active compounds in red wines through gas chromatographicion trap mass spectrometric analysis of microextracts[J].Journal of Chromatography A.806(1998):349-354.
[3]李华.葡萄酒工艺学[M].陕西:陕西人民出版社,1999.
[4]陶永胜,李华,江志国.葡萄酒香气GC分析研究进展.第四届国际葡萄与葡萄酒学术研讨会论文集[C].西安:陕西人民出版社,2005.
[5]罗国光.世界葡萄产业的概况及发展趋势[J].中外葡萄与葡萄酒.2001,(5):54-58
[6]李记明,樊玺,梁冬梅.法国波尔多的葡萄与葡萄酒[J].中外葡萄与葡萄酒. 2001, (3):61-64.
[7]温景辉,王军,荆万伍.法国波尔多酿造葡萄与葡萄酒考察报告[J].吉林农业科学.2002,27(2):7-10.
[8]张亚平,黄琼英,高志坚等.法国酿酒葡萄考察报告[J].新疆农业大学.2002, 39(3):153-154.
[9]刘延林.澳大利亚的葡萄与葡萄酒[J].西北农业大学学报.2000,28(6):191-193.
[10]董雅凤,周宗山.意大利的葡萄生产概况.[J].中国果树.2001(6):54-55.
[11]黄辉白,高飞飞,李建国.果实膨大生长和暖水与气候变化之间的关系[J].园艺学报.1994,21 (2):124-128.
[12]贺普超主编.葡萄学[M].北京:中国农业出版社,1999.
[13]李华.中国葡萄酒的原产地域命名系统[J].酿酒科技,2001,104(2):63-68.
[14]李华.葡萄酒品尝学[M].北京:北京科学出版社,2006.
[15]于静,李景明,吴继红等.葡萄酒芳香物质的研究进展[J].中外葡萄与葡萄酒.2005,3:48-51.
[16]李记明.葡萄酒品种香气研究进展.第四届国际葡萄与葡萄酒学术研讨会论文集[C].西安:陕西人民出版社,2005.
[17]Roberts D.D,Pollens.Solid-phase micro-extraction method development for head space analysis of odorants in wine. [J].Journal of Chromatography A.81(2000): 34-36.
[18]刘玉田,徐滋恒,陈肖兴等.现代葡萄酒酿造技术[M].济南:山东农业科学出版社,1990.
[19]李华,陶永胜,康文怀等.葡萄酒香气成分的气相色谱分析研究进展[J].食品与生物技术学报.2006,1:99-102.
[20]秦含章编.葡萄酒分析化学[M].北京:轻工业出版社,1991.
[21]张振文主编.葡萄品种学[M].西安:西安地图出版社,2000.
[22]李华.葡萄的芳香物质[J].中外葡萄与葡萄酒.2001,(6):43-44.
[23]李华.葡萄酒口感及香气的平衡(上)[J].酿酒.1993(6):18-30.
[24]塞默E.T主编.香味与香料化学-嗅觉的科学[M].北京:北京科学出版社,1989.
[25]张桐生,蒲凌龙.葡萄酒化学的研究进展[J].酿酒科技.2003,120(6):72-74.
[26]Escudero,E.Asensio.Sensory and chemical changes of young white wines stored under oxygen.Anassessment of the role played by aldehydes and some other important odorants[J].Food Chemistry.2002,77(3):325-331.
[27]Boudhrioua N.P., Giampaoli, C.Bonazzi.Changes in aromatic components of Banana during ripening and air drying[J]. Food Chemistry.2003,36:633-642.
[28]Eva Maria Diazplaza, Juan Ramon Reyero, Francisco Pardo etal.Influence of oak wood on the aromatic compositoon and quality of wines with different tannin contents[J].J.Agric.Food Chem.2002,50:2622-2626.
[29]王跃进,万怡震.美国加州葡萄的生产与科研[J].西北农林科技大学学报(自然科学版).2002,30 (1):134-140.
[30]Olusola Lamikanra, Casey C.. Formation and occurrence of flavour components in Noble muscadine wine[J]. Food Chemistry.1996, 56(4): 373-376.
[31]Teresa Garde Cerdán, Sara Rodríguez Mozaz.Carmen Ancín Azpilicueta.Volatile composition of aged wine in used barrels of French oak and of American oak [J].Food Research International.2002,35:603-610.
[32]Maria Pilar Martí, Montserrat Mestres, Cristina Sala.Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples.A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma[J].Agric Food Chem.2003,51:7861-7865.
[33]Serkan Selli,Turgut Cabaroglu.Effect of contact on the aroma composition of the musts of Vitis vinifera L.cv.Muscat of Bornova and Narince grown in Turkey[J].Food chemistry.2003,(81):341- 347.
[34]Rapp A.Aroma compounds of wine [M]. Food Research International.1989,1125: 23-227.
[35]Seung-Joo Lee, Ann C..Characterization of odor-active compounds in Californian Chardonnay wines using GC-Olfactometry and GC-Mass spectrometry [J].J.Agric Food Chem.2003, 51:8036 -8044.
[36]Selli S.T.Volatile composition of red wine from cv.Kalecik Karast grown in central Anatolia[J]. Food Chemistry.2004, 85:207-213.
[37]Culea M.M.Oros O.Cozar.Aroma compounds and antioxidants from red wine by GC/MS[J]. Food Research.2003, 62:121-129.
[38]Catherine Peyrot Des Gachons,Takatoshi Tominaga,Denis Dubourdieu.Sulfur aroma precursor present in s-glutathione conjugate form:indentification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L.cv Sauvignon Blanc[J].Agric.Food Chem.2002,50:4076-4079.
[39]Buratti S.S., Benedetti, Scampicchio M.. Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue[J]. Food Chemistry. 2004,52(5):133-139.
[40]李华,胡博然,杨新元.蛇龙珠红葡萄酒香气成分的GC/MS分析[J].分析测试学报.2004,23(1): 85-87.
[41]Allen MS,Lscey MJ,Brown WV, etal.Contribution of methoxypyrazines to the flavor of Cabernet Sauvignon and Sauvignon Blanc grapes and wines[J] . Food Research.1990,33(2):113-116.
[42]Ferreira Vicente, Purificación Ferández, Juan F.Cacho.A study of factors affecting wine volatile Composition and its application indiscriminant analysis [J]. Food Chemistry.1996, 29:251-259.
[43]李华.葡萄酒口感及香气的平衡(下)[J].酿酒.1994(1):5-8.
[44] Tominaga T.Dubourdieu D., Flavour an Fragrance[J]. Food Research.1998., 32:105-108.
[45]Ortega C., Lopez R., Cacho J.. Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionization detection analysis of dichloromethane micro-extraction[J].Journal of Chromatography,2000,3:48-56.
[46]白雪莲,章华伟.葡萄酒香气及其呈香物质的研究进展[J].山西食品工业.2005,2:26-30.
[47]Ortega-Heras M.,Gonzalez-SanJose M.L..Aroma composition of wines studied by different extraction methods[J] Journal of Chromatography. 2002,45(8):85-93.
[48]李华,王华,刘拉平等.爱格丽白葡萄酒香气成分的GC/MS分析[J].中国农业科学.2005,38(6): 1250-1254.
[49]王华,张莉,李华等.梅尔诺干红葡萄酒香气成分的GC/MS分析[J].酿酒科技.2005(5):101-103.
[50]Wampler T.P.Analysis of food volatiles Using Headspace gas chromatographic technique[J].Journal of Chromatography. 1997,27(3):56-58.
[51]Mestres M.O.Busto, J.Guasch.Analysis of organic sulfurcompounds in wine aroma [J].Journal of Chromatography A, 2000, 88(1):596-581.
[52]魏云慧,齐刚.动态顶空气相色谱质谱法测定葡萄酒中微量成分[J].酿酒.2004,32(3):90-91.
[53]许国旺.现代实用气相色谱法[M].化学工业出版社,2004.2:328.
[54]李华,胡博然,张予林.贺兰山东麓地区霞多丽干白葡萄酒香气成分的GC/MS分析[J].中国食品学报.2004,4(3):72-75.
[55]Demyttenaere C.R..Flavour Analysis of Greek white wine by solid phase Micro extraction capillary [J].J.chromatogr.Sci..1998,36:507.
[56]Bonino M.R., Schellino C.,Rizzietc. Aroma compounds of an Italian wine by HS-SPME analysis coupled with GC-ITMS[J].Food Chemistry.2003,80:125-133.
[57]程劲松.顶空固相微萃取-气相色谱法测定葡萄酒的风味组分[J].中外葡萄与葡萄酒.2003, 2: 19-21.
[58]李佳.昌黎原产地域赤霞珠葡萄酒香气成分研究[D].西北农林科技大学,2007.
[59]吴继红,胡小松,周珊等.固相微萃取和气-质联用技术在快速测定苹果中挥发性成分中的应用[J].饮料工业.2003,3:23-24.
[60]Chatonnet P., Dubourdieu D.and Boidron J.,etal. The origin of ethylphenols in wines[J].Sci.Food Agric.1992,60:165-178.
[61]Rafael A.Peinado,Juan Moreno,Juan E.Buenoetc.Comparative study of aromatic compounds in two young white wine subjected to prefer mentative cryomaceration[J].FoodChemistry.2004,84:585- 590.
[62]孙毓庆主编.分析化学[M].北京:科学出版社,2003:453-481.
[63]何华,倪坤仪主编.现代色谱分析[M].北京:化学工业出版社,2004:167-195.
[64]Sylvie Roussel,Veronique Bellon-Maurel,Jean-Michel Rogeretc.Authenticating white grape must variety with chassification modelsbased on aroma sensors,FT-IR andUV spectrometry[J].Journal of Food Engeering.2003,60:407-419.
[65]黄梅丽,姜汝焘,江小梅编.食品色香味化学[M].北京:轻工业出版社,1984.
[66]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996.
[67]孙保国编著.食用调香术[M].北京:化学工业出版社,2004.
[68]汪秋安.香料香精分析技术及其进展[J].香料香精化妆品.1998,(1):8-11.
[69]谢笔钧主编.食品化学(第二版)[M].北京:科学出版社,2004.
[70]Gas chromatogra Phymass spectrometry[J].Journal Chromatography A.2003, 98(5):233-246.
[71]Lopez R.,Ortin N.and Perez J.P.,et al.Impact Odorants of Different Young White Wines from the Canary Islands[J].J.Agric.Food Chem..2003,51:3419-3425.
[72]郭永亮.葡萄酒酿造中的醇熟和陈酿[J].中外葡萄与葡萄酒.2004,(1):55-58.
[73]Guth H.Quantitative and sensory studies of character impact odorants of different white wine varieties [J].J.Agric.Food Chem..1997, 45(8):3022-3026.
[74]郭雪霞,王颉,李长文等.葡萄酒陈酿研究进展[J].酿酒科技.2005,(12):104-106.
[75]史志存,李建平,崔大付.电子鼻在食品工业中的应用[J].食品科技.2000,3:15-17.
[76]宣杰,王银升,李春阳等.河北省酿酒葡萄种植业现状与发展对策研究[J].中外葡萄与葡萄酒2001,(2):4-7.
[77]王德峰编著.食用香味料制备与应用手册[M].北京:中国轻工业出版社,2000:23-26.
[78]曹建宏.霞多丽营养系品种葡萄与葡萄酒香气成分的研究[D].西北农林科技大学,2006.
[79]李玉鼎,李彦凯,王银川等.法国酿酒葡萄栽培管理技术考察报告[J].宁夏农学院学报.1999, 20(2):4-11.
[80]严大义.美国加利福尼亚州葡萄栽培概况[J].中国果树.2000(4):54-55.
[81]游玲.酿酒酵母Saccharomyces cerevisiae与酒酒球菌Oenococcus oeni的跨界融合子研究[D].西北农林科技大学,2006.