采用顶空固相微萃取-气相色谱质谱联用技术,对赤霞珠干化葡萄和干化葡萄酒香气成分进行分析比较。检测出干化赤霞珠葡萄的香气成分34种,包括12种醇类、8种酯类、5种有机酸、5种醛类和4种其他类物质;干化葡萄酒得到香气成分45种,包括16种醇类、22种酯类、5种有机酸、2种酮类。

The differences of volatile aroma compounds between withering grapes and wines brewing with a withering grape must were investigated using headspace solid phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).There were 34 kinds of aromas indentified in the withering grapes,including 12 kinds of alcoholic,8 kinds of esters,5 kinds of organic acid,5 kinds of aldehyde and 4 kinds of other components.45 kinds of aromas were identified from the wines brewing with a withering grape must,including 16 kinds of alcoholic,22 kinds of esters,5 kinds of organic acid and 2 kinds of ketone.