| 葡萄香气物质及其影响因素的研究进展 |
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| 引用本文： | 温可睿,黄敬寒,潘秋红,段长青,王军.葡萄香气物质及其影响因素的研究进展[J].果树学报,2012(3):454-460. |
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| 作者姓名： | 温可睿 黄敬寒 潘秋红 段长青 王军 |
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| 作者单位： | 东北林业大学林学院;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 |
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| 基金项目： | 现代农业产业技术体系专项资金(CARS-30) |
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| 摘 要： | 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。
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| 关 键 词： | 葡萄果实 香气成分 影响因素 |
Research progress of aromatic compounds and influencing factors in grapes |
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| WEN Ke-rui,HUANG Jing-han,PAN Qiu-hong,DUAN Chang-qing,WANG Jun.Research progress of aromatic compounds and influencing factors in grapes[J].Journal of Fruit Science,2012(3):454-460. |
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| Authors: | WEN Ke-rui HUANG Jing-han PAN Qiu-hong DUAN Chang-qing WANG Jun |
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| Institution: | 1,2*(1School of Forestry,Northeast Forestry University,Harbin,Helongjiang 150040 China;2Center for Viticulture and Enology,College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083 China) |
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| Abstract: | Aromatic compounds are important quality parameters of grape and wine.The aroma chemical compositions in grape berries and wine include terpeniods,norisoprenopids,aromatics,aliphatics,organo-sulfur compounds and methoxypyrazines.The content,quality and balance of these compositions played a conclusive role in grape and wine.This paper reviewed the characteristics and content of several aroma compositions in grape berry and wine,and reviewed the factors influencing the quantity and composition of aromatic substances in grape berries such as cultivars,viticultural practices,environmental conditions.It is concluded that dry sandy soil,proper exposure,cool condition,devigorating rootstocks contribute to the formation of aromatic substances.The current research status of the influence factors and the focus of research were also concerned. |
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| Keywords: | Grape berry Aroma compounds Affecting factors |
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