摘要
葡萄酒的整体香气主要取决于气味物质之间以及气味物质与非芳香基质成分的复杂反应。对葡萄与葡萄酒香气的化学研究,主要集中于对风味起作用的挥发性芳香物质的复杂性,以及不同葡萄品种、种植区和年份引起的变化。本文对葡萄酒中香气成分的种类、影响因素、分析方法及其应用进行综述。
The wine aroma is mainly due to complex reactions between aroma components as well as aroma components and non-aromatic matrix components.Chemical components for grape and wine aroma have been comprehensively studied,which is focused on the complexity of volatile aromatic compounds responsible for wine aroma,and their changes caused by different grape varieties,growing areas and wine age.In this article,the types of aroma components in wine,corresponding factors,analytical methods and applications are reviewed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第5期310-316,共7页
Food Science
作者简介
刘丽媛（1987-），女，博士研究生，主要从事葡萄酒活性物质研究。E-mail：497027635@qq．com
通信作者：李华（1959-），男，教授，博士，主要从事葡萄与葡萄酒研究。E—mail：lihuawine@nwsuaf．edu．cn
