中外葡萄与葡萄酒Issue(5)：22-26,5.
不同产区赤霞珠红葡萄酒呈味特征的研究
Study on the taste compounds in Cabernet Sauvignon red wine from different regions
李超宇 1贾士儒 2王方 1李宁 3王磊3
作者信息
- 1. 天津科技大学，天津河西 300222
- 2. 中法合营王朝葡萄酿酒有限公司，天津北辰 300402
- 3. 中法合营王朝葡萄酿酒有限公司，天津北辰 300402
- 折叠
摘要
Abstract
Flavor compounds, mainly composed of aromatic compounds and taste compounds, were important indexes to measure the wine quality. The taste characteristics of Sauvignon Cabernet red wines from different regions were discussed by the data statistical analysis of the taste components in red wines from different regions. The results showed that the Cabernet Sauvignon red wines from four domestic major grape regions had different characteristics and the flavor characteristics had certain differences.关键词
赤霞珠/红葡萄酒/呈味成分Key words
Cabernet Sauvignon/red wine/taste compounds分类
农业科技引用本文复制引用
李超宇,贾士儒,王方,李宁,王磊..不同产区赤霞珠红葡萄酒呈味特征的研究[J].中外葡萄与葡萄酒,2013,(5):22-26,5.
