中外葡萄与葡萄酒Issue(6)：51-59,9.DOI:10.13414/j.cnki.zwpp.2025.06.007
3种寒地葡萄酒的理化性质与香气物质分析
Physicochemical Properties and Aroma Profiling of Wines Fermented from Three Cold-Climate Grape Varieties
摘要
Abstract
This study systematically investigated the physicochemical properties,nutritional composition,and aroma profiles of wines produced from three cold-climate grape cultivars('Zuoshanyi''Shuanghong'and'Beibinghong')using liquid chromatography,liquid chromatography-mass spectrometry(LC-MS),and gas chromatography-mass spectrometry(GC-MS).Key findings revealed distinct varietal characteristics:'Zuoshanyi'exhibited the highest dry extract content(35.01 g·L-1)but the lowest total acidity and aromatic intensity;'Shuanghong'demonstrated superior fermentation performance with the highest alcohol content(11.80%V/V),and dominant ester(ethyl decanoate)and alcohol(isoamyl alcohol,phenethyl alcohol)contributions,accounting for 67%of total aroma compounds;'Beibinghong'enriched with ferulic acid(116.90 mg·L-1),γ-butyrolactone(creamy aroma),and n-pentanol(fruity aroma).Principal component analysis cumulative contribution rate:95.2%)could effectively achieve variety discrimination.Based on the differences in characteristics,it is proposed that'Zuoshanyi'is suitable for use as a high-end single product or base wine,'Shuanghong'is appropriate for the development of high-aroma wine bodies,and'Beibinghong'has the potential for style-type products,providing theoretical support for the improvement of wine quality and industrial differentiation in cold regions.关键词
寒地葡萄/葡萄酒/理化性质/香气物质/感官分析Key words
cold-climate grape/wine/physicochemical properties/aroma compounds/sensory evaluation分类
轻工业引用本文复制引用
李俊生,吕美琪,王学峰,谷芳,左金龙..3种寒地葡萄酒的理化性质与香气物质分析[J].中外葡萄与葡萄酒,2025,(6):51-59,9.基金项目
2023年度黑龙江省自然科学基金联合引导项目(LH2023E029) （LH2023E029）
