[1] HONGSOONGNERN P, CHAMBERS E.A lexicon for green odor or flavor and characteristics of chemicals associated with green[J].Journal of Sensory Studies, 2008, 23(2):205-221.
[2] HEIN K, EBELER S E, HEYMANN H.Perception of fruity and vegetative aromas in red wine[J].Journal of Sensory Studies, 2009, 24(3):441-455.
[3] CHAPMAN D M, THORNGATE J H, MATTHEWS M A, et al.Yield effects on 2-methoxy-3-isobutylpyrazine concentration in Cabernet Sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method[J].Journal of Agricultural and Food Chemistry, 2004, 52(17):5 431-5 435.
[4] DE BOUBÉE D R, CUMSILLE A M, PONS M, et al.Location of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon grape bunches and its extractability during vinification[J].American Journal of Enology and Viticulture, 2002, 53(1):1-5.
[5] BENKWITZ F, TOMINAGA T, KILMARTIN P A, et al.Identifying the chemical composition related to the distinct aroma characteristics of New Zealand Sauvignon Blanc wines[J].American Journal of Enology and Viticulture, 2011, 63(1):62-72.
[6] POITOU X, THIBON C, DARRIET P.1,8-Cineole in French red wines:Evidence for a contribution related to its various origins[J].Journal of Agricultural and Food Chemistry, 2017, 65(2):383-393.
[7] KING E S, OSIDACZ P, CURTIN C, et al.Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds[J].Australian Journal of Grape and Wine Research, 2011, 17(2):169-180.
[8] NOBLE A C, ARNOLD R A, BUECHSENSTEIN J, et al.Modification of a standardized system of wine aroma terminology[J].American Journal of Enology and Viticulture, 1987, 38(2):143-146.
[9] 蔡建林, 庞杰, 胡凯, 等.中国消费者对葡萄酒香气特征的熟悉度调查[J].食品科学技术学报, 2015, 33(4):47-51.
CAI J L, PANG J, HU K, et al.Chinese familiarity with wine aromas characteristics[J].Journal of Food Science and Technology, 2015, 33(4):47-51.
[10] CHEN L, RISTIC R, JIRANEK V, et al.Chemical and sensory evaluation of magnetic polymers as a remedial treatment for elevated concentrations of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon arape must and wine[J].Journal of Agricultural and Food Chemistry, 2018, 66(27):7 121-7 130.
[11] WEN Y, ONTAÑON I, FERREIRA V, et al.Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry[J].Food Chemistry, 2018, 255:235-241.
[12] 雷玉娟. 酿酒葡萄中IBMP生物合成及代谢中间产物的研究[D].杨凌:西北农林科技大学, 2019.
LEI Y J.Studing on the IBMP biosynthesis and intermediate metabolites in vitis vinifera[D].Yangling:College of Enology, Northwest A&F University, 2019.
[13] BOTEZATU A, PICKERING G J, KOTSERIDIS Y.Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional gas chromatography-mass spectrometry[J].Food Chemistry, 2014, 160:141-147.
[14] MAGA J A.Sensory and stability properties of added methoxypyrazines to model and authentic wines[J].Developments in Food Science, 1990(24):61-70.
[15] DE BOUBÉED D R, VAN LEEUWEN C, DUBOURDIEU D.Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red bordeaux and loire wines.Effect of environmental conditions on concentrations in grapes during ripening[J].Journal of Agricultural and Food Chemistry, 2000, 48(10):4 830-4 834.
[16] ALLEN M S, LACEY M J, BOYD S.Determination of methoxypyrazines in red wines by stable isotope dilution gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry, 1994, 42(8):1 734-1 738.
[17] DENNIS E G, KEYZERS R A, KALUA C M, et al.Grape contribution to wine aroma:Production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must[J].Journal of Agricultural and Food Chemistry, 2012, 60(10):2 638-2 646.
[18] BERNA A Z, TROWELL S, CLIFFORD D, et al.Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose[J].Analytica Chimica Acta, 2009, 648(2):146-152.
[19] FERREIRA V, LOPEZ R, CACHO J F.Quantitative determination of the odorants of young red wines from different grape varieties[J].Journal of the Science of Food and Agriculture, 2000, 80(11):1 659-1 667.
[20] ESCUDERO A, CAMPO E, FARINA L, et al.Analytical characterization of the aroma of five premium red wines.Insights into the role of odor families and the concept of fruitiness of wines[J].Journal of Agricultural and Food Chemistry, 2007, 55(11):4 501-4 510.
[21] CAPONE D L, VAN LEEUWEN K, TAYLOR D K, et al.Evolution and occurrence of 1,8-cineole (eucalyptol) in Australian wine[J].Journal of Agricultural and Food Chemistry, 2011, 59(3):953-959.
[22] ANTALICK G, TEMPERE S, SUKLJE K, et al.Investigation and sensory characterization of 1,4-cineole:A potential aromatic marker of Australian Cabernet Sauvignon wine[J].Journal of Agricultural and Food Chemistry, 2015, 63(41):9 103-9 111.
[23] FERREIRA V, ORTIN N, ESCUDERO A, et al.Chemical characterization of the aroma of Grenache rose wines:Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies[J].Journal of Agricultural and Food Chemistry, 2002, 50(14):4 048-4 054.
[24] CAPONE D L, JEFFERY D W, SEFTON M A.Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine[J].Journal of Agricultural and Food Chemistry, 2012, 60(9):2 281-2 287.
[25] RIGOU P, TRIAY A, RAZUNGLES A.Influence of volatile thiols in the development of blackcurrant aroma in red wine[J].Food Chemistry, 2014, 142:242-248.
[26] RYONA I, LECLERC S, SACKS G L.Correlation of 3-isobutyl-2-methoxypyrazine to 3-isobutyl-2-hydroxypyrazine during maturation of bell pepper (Capsicum annuum) and wine grapes (Vitis vinifera)[J].Journal of Agricultural and Food Chemistry, 2010, 58(17):9 723-9 730.
[27] 夏弄玉, 孟楠, 任志远, 等.葡萄果实中绿叶气味组分(GLVs)合成与调控的研究进展[J].果树学报, 2019, 36(8):1 073-1 083.
XIA N Y, MENG N, REN Z Y, et al.Research advance on biosynthesis and regulation of green leaf volatiles (gLVs) in grape berry[J].Journal of Fruit Science, 2019, 36(8):1 073-1 083.
[28] XU X Q, LIU B, ZHU B Q, et al.Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions[J].Plant Physiology and Biochemistry, 2015, 89:123-133.
[29] 张艳霞. 水分胁迫对赤霞珠果实有机酸和甲氧基吡嗪含量的影响[D].银川:宁夏大学, 2019.
ZHANG Y X.Effects of water stress on the contents of organic acids and methoxypyrazines in the berries of Cabernet Sauvignon[D].Yinchuan:Ningxia University, 2019.
[30] JU Y L, LIU M, TU T Y, et al.Effect of regulated deficit irrigation on fatty acids and their derived volatiles in ‘Cabernet Sauvignon’ grapes and wines of Ningxia, China[J].Food Chemistry, 2018, 245:667-675.
[31] 吕佳恒. 摘叶处理对赤霞珠葡萄和葡萄酒3-异丁基-2-甲氧基吡嗪的影响[D].泰安:山东农业大学, 2017.
LYU J H.Effects of leaf removal on 3-isobutyl-2-methoxypyrazine on grape and wine of Cabernet Sauvignon[D].Taian:Shandong Agricultural University, 2017.
[32] ZOECKLEIN B W, WOLF T K, PELANNE L, et al.Effect of vertical shoot-positioned, smart-dyson, and Geneva double-curtain training systems on Viognier grape and wine composition[J].American Journal of Enology and Viticulture, 2008, 59(1):11-21.
[33] 许晓青. ‘赤霞珠’葡萄果实发育过程中脂氧合途径绿叶气味物质的代谢[D].北京:中国农业大学, 2016.
XU X Q.A study on green leaf volatiles from oxylipin pathway of Cabernet Sauvignon grapes during berry development[D].Beijing:China Agricultural University, 2016.
[34] SILVA M A, JULIEN M, JOURDES M, et al.Impact of closures on wine post-bottling development:A review[J].European Food Research and Technology, 2011, 233(6):905-914.
[35] BLAKE A, KOTSERIDIS Y, BRINDLE I D, et al.Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines[J].Journal of Agricultural and Food Chemistry, 2009, 57(11):4 680-4 690.
[36] INGLIS D, BEH A L, BRINDLE I D, et al. Method for reducing methoxypyrazines in grapes and grape products: Canada, WO2010118523(A1)[P]. 2010-10-21.
[37] BOTEZATU A, KEMP B S, PICKERING G J.Chemical and sensory evaluation of silicone and polylactic acid-based remedial treatments for elevated methoxypyrazine levels in wine[J].Molecules, 2016, 21(238):1-13.
[38] HERBST-JOHNSTONE M, ARAUJO L D, ALLEN T A, et al.Effects of mechanical harvesting on ‘Sauvignon Blanc’ aroma[C].I International workshop on vineyard mechanization and grape and wine quality, Belgium, Int Soc Horticultural science, 2013, 179-186.
[39] CEJUDO-BASTANTE M J, CASTRO-VAÁZQUEZ L, HERMOSIN-GUTIEÉRREZ I, et al.Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airn white wine[J].Journal of Agricultural and Food Chemistry, 2011, 59(22):12 171-12 182.
[40] DI LECCE G, BOSELLI E, D′IGNAZI G, et al.Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions[J].LWT - Food Science and Technology, 2013, 53(1):54-60.
[41] SLAGHENAUFI D, UGLIANO M.Norisoprenoids, sesquiterpenes and terpenoids content of Valpolicella wines during aging:Investigating aroma potential in relationship to evolution of tobacco and balsamic aroma in aged wine[J].Frontiers in Chemistry, 2018, 6:66.
[42] LARCHER R, NICOLINI G, TONIDANDEL L, et al.Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes[J].Australian Journal of Grape and Wine Research, 2013, 19(3):342-348.
[43] PATEL P, HERBST-JOHNSTONE M, LEE S A, et al.Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon Blanc microferments[J].Journal of Agricultural and Food Chemistry, 2010, 58(12):7 280-7 288.
[44] HARSCH M J, GARDNER R C.Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts[J].Applied Microbiology and Biotechnology, 2013, 97(1):223-235.
[45] MAKHOTKINA O, KILMARTIN P A.Hydrolysis and formation of volatile esters in New Zealand Sauvignon Blanc wine[J].Food Chemistry, 2012, 135(2):486-493.
