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*推荐文章 刊物期号: 201508

酿酒葡萄中芳香物质形成的影响因素及其研究进展

作者: 丁 燕1,郭亚芸1,王 哲1,李 进2,胡文效1

地址:1.山东省葡萄研究院,山东 济南 250100; 2.中粮长城葡萄酒(烟台)有限公司,山东 烟台 265600
摘要 香气是衡量葡萄和葡萄酒品质的重要指标。葡萄果实中的芳香物质是其在成熟过程中形成的次生代谢产物,这些香气成分的组成、含量、感官阈值及各指标间的相互作用决定着葡萄酒的风味品质和典型性强弱。酿酒葡萄中芳香物质的种类及含量受品种、环境条件、栽培管理等内外多重因素的影响。详细阐述了酿酒葡萄中香气物质形成的影响因素及国内外研究进展,以期为优化葡萄栽培管理措施,改善酿酒葡萄和葡萄酒风味品质提供理论指导。
关键词 酿酒葡萄; 葡萄酒; 香气物质; 影响因素
中图分类号: TS262.6;TS261.4;TS261.7 文献标识码: A 文章编号: 1001-9286(2015)08-0083-07

英文标题: Research Progress in the Factors Influencing the Formation of Aromatic Compounds in Wine-making Grape

英文作者: DING Yan1, GUO Yayun1, WANG Zhe1, LI Jin2 and HU Wenxiao1

英文地址: 1.Shandong Academy of Grape, Ji′nan, Shandong 250100; 2.COFCO Greatwall Winery (Yantai)Co.Ltd., Yantai, Shandong 265600, China

英文摘要 Aroma is an important index for the evaluation of grape quality and grape wine quality. The aromatic compounds in grapes are secondary metabolites produced in the process of grape ripening. The compositions,content, sensory thresholds and interaction of those compounds play a conclusive role in wine flavor style and wine typicality. The varieties and the content of aromatic compounds in wine-making grapes are influenced by multiple factors such as cultivars, environmental conditions, and viticulture practices etc. In this paper, the research progress in the factors influencing the formation of aromatic compounds in wine-making grapes at home and abroad was reviewed, which provided theoretical guidance for optimizing the viticulture practices and improving the flavor quality of grape and grape wine.
英文关键词 wine-making grape; grape wine; aromatic compounds; influencing factors
      

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