建立了提取和分离葡萄酒香气成分的方法。对烟台产区的蛇龙珠葡萄酒中的挥发性香气成分进行了定性分析,并比较其香气强度。葡萄酒样品的前处理包括:液液萃取、溶剂辅助萃取(SAFE)和香气成分分离技术,最终得到酸性/水溶性和中性/碱性两个组分。处理好的葡萄酒样品通过GC-O(gas chromatography-olfactometry)和GC-MS技术进行香气成分的定性和香气强度分析。从蛇龙珠葡萄酒中共鉴定出74种香气组分,包括酯类、醛酮类、醇类、酸类、萜烯类、酚类、甲氧基吡嗪类、降异戊二烯类和硫化物,其中3-甲基丁醇和β-大马酮是香气强度最强的组分。

The potentially important aroma-active compounds of Cabernet Gernischt wine were studied in this work by gas chromatography-olfactometry(GC-O) coupled with gas chromatography-mass spectrometry(GC-MS). The aroma compounds were extracted by liquid-liquid extraction.The aromas were distilled using solvent-assisted flavour evaporation(SAFE) and separated into two fractions,acidic/water soluble fraction and neutral/basic fraction.A total of 74 aroma-active compounds were identified in the Cabernet Gernischt wines,including esters,aldehydes,ketones, alcohols,acids,terpenes,phenols,methoxypyrazines,norisoprenoids,and sulfides.Of which,3-methylbutanol andβ-damascenone could be very important aroma compounds.