摘要
采集我国昌黎产区14个年份的赤霞珠干红葡萄酒样品,研究它们在瓶贮过程中香气特征的演变规律。实验酒样的香气特征采用感官量化品尝法分析。要求30名经过培训的品尝员在分析时用"葡萄酒标准香气"中5～8个香气特征来描述,并且用5点标度法对其进行量化。最终某一香气特征的量化值是品尝组对这一特征的使用频率和强度的几何平均值。对量化数据进行主成分分析(PCA),寻找与年份差异显著相关的香气特征。结果显示,年轻的新酒烟熏、青椒和青草味较重。瓶贮5年左右的干红酒中苹果、梨、草莓、金银花和茉莉花香气较突出。随着陈酿时间增加,葡萄酒的香气质量下降,超过10年的供试酒样中劣质气味特征明显,如泡菜、醋和酱油味。
To get the evolvement of some important aroma characters in Cabernet Sauvignon（CS） dry red wines,wine samples of CS in fourteen vintages from Changli were selected.30 panelists were trained by using＇wine standard aroma kits＇.When analyzing wine aroma,the panelists were forced to describe the wine aroma using 5～8 terms in standard aroma kits.And each term was described by 5-scales.The final score of each term was the geometrical mean of its frequency and intensity percent.The data were processed with principle component analysis（PCA） to extract important characters in terms of vintages.The results showed that young red CS wines had higher intensity of smoke,green pepper and green grass;the aroma of strawberry,temperate fruits,as apple,and pear,and some floral traits were improving with ageing in bottle,and the best time in bottle was 5 years for these characters.With time continuing,some bad odor in the wine stayed in bottle for more than 10 years were obvious,such as pickled vegetable,vinegar and soy sauce.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第12期167-172,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31000756)
关键词
赤霞珠
昌黎
瓶贮
香气特征
Cabernet Sauvignon
Changli
bottle ageing
aroma characters
