温可睿;黄敬寒;潘秋红;段长青;王军;

• 1:东北林业大学林学院
• 2:中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心

摘要(Abstract)：

香气是衡量葡萄和葡萄酒品质的重要指标。葡萄果实及葡萄酒香气的化学成分主要包括萜烯类化合物、降异戊二烯衍生物、芳香族化合物、挥发性脂肪族化合物、含硫化合物和吡嗪类化合物。这些化合物含量、性质及相互之间的平衡,对葡萄及葡萄酒的香气品质具有决定性作用。综述了几种常见香气物质在葡萄及葡萄酒中的特点和含量,并从内因和外因两个角度综述了各种因素(品种、栽培技术、环境条件等)对葡萄果实的香气物质组成及含量的影响,认为干燥的砂质土壤,适当的曝光,冷凉的气候,生长势弱的砧木等更有利于香气物质的形成,同时分析了各种影响因素的研究现状和目前的研究热点。

关键词(KeyWords)： 葡萄果实;香气成分;影响因素

Abstract:

Keywords:

基金项目(Foundation): 现代农业产业技术体系专项资金(CARS-30)

作者(Author): 温可睿;黄敬寒;潘秋红;段长青;王军;

Email:

DOI: 10.13925/j.cnki.gsxb.2012.03.020

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