为进一步提高山地葡萄酒的质量，运用顶空固相微萃取（HS-SPME）结合高效气相色谱-质谱（GC-MS）技术对黄土高原地区不同地形（即平地和坡地）条件下赤霞珠葡萄酒的香气物质进行了研究。结果表明：在平地和坡地赤霞珠葡萄酒中分别检测出43和45种香气成分；醇类物质在种类和含量上均为主要成分，其次是酯类和脂肪酸类；根据各物质的香气活性值（OAVs）和各香气活性物质的香气贡献度（ROC），2种地形下的赤霞珠葡萄酒香气骨架基本一致；平地和坡地葡萄酒的辛酸乙酯、己酸乙酯和乙酸异戊酯的ROC分别占香气活性物质总量的98.8%和99.2%，它们将赋予葡萄酒不同的果香味。

Volatile compounds of young Cabernet Sauvignon wines from the flat and slope lands grown in Loess Plateau region (China) were firstly investigated in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 43 and 45 volatile compounds were identified and quantified in the flat and slope lands wines, respectively. In the volatiles detected, higher alcohols formed the most abundant group in the aromatic components of the 2 wines, followed by esters and fatty acids. According to their odor active values (OAVs) and relative odor contribution (ROC), the aromatic profiles for the 2 wines were similar, showing only quantitative but not qualitative differences. Ethyl octanoate, ethyl hexanoate and isoamyl acetate were found to jointly contribute to 98.8% and 99.2% of the global aroma of the flat and slope wines, respectively. These odorants are associated with “fruity’’ and ‘‘ripe fruit’’ odor descriptors.