葡萄与葡萄酒香气物质研究进展

被引：118

作者：

张明霞

吴玉文

段长青

机构：

[1] 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

来源：

中国农业科学 | 2008年 / 07期

关键词：

葡萄酒; 香气物质; 品种香; 发酵香; 陈酿香;

D O I：

暂无

中图分类号：

TS262.6 [葡萄酒、香槟酒];

学科分类号：

082203 ; 083203 ;

摘要：

香气是葡萄酒的重要感官质量指标之一。葡萄酒中香气物质主要受葡萄品种、生态条件、果实成熟质量及酿造工艺技术等因素影响,香气物质的种类和含量对葡萄酒的风格和典型性起决定作用。本文详细阐述了葡萄与葡萄酒中各类香气物质及影响其形成和组成的各种因素,以期为葡萄酒工业化生产提供理论指导。

引用

页码：2098 / 2104

页数：7

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