[1]张雅茹,侯旭杰.葡萄酒香气成分研究进展[J].北方园艺,2016,40(07):186-189.[doi:10.11937/bfyy.201607046]
　ZHANG Yaru,HOU Xujie.The Present Situation of Aroma Components in Wines[J].Northern Horticulture,2016,40(07):186-189.[doi:10.11937/bfyy.201607046]
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葡萄酒香气成分研究进展

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第40卷 期数: 2016年07 页码: 186-189 栏目: 出版日期: 2016-04-15
Title:
The Present Situation of Aroma Components in Wines
作者:
张雅茹1; 侯旭杰2
（1.塔里木大学 生命科学学院，新疆 阿拉尔 843300；2.塔里木大学 生命科学学院，新疆生产建设兵团南疆特色农产品深加工重点实验室，新疆 阿拉尔 843300）
Author(s):
ZHANG Yaru1; HOU Xujie2
（1.College of Life Science,Tarim University，Alar，Xinjiang 843300；2.College of Life Science,Tarim University/Xinjiang Prodution and Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South，Alar，Xinjiang 843300）
关键词:
葡萄酒; 香气成分; 来源; 分析方法
Keywords:
wine; aroma components; origin; analytic methods
DOI:
10.11937/bfyy.201607046
文献标志码:
A
摘要:
葡萄酒的香气是造成酒复杂性最重要的因素之一，同时也是评价酒质优劣的关键性指标，葡萄酒香气分析是提高和控制葡萄酒质量的重要手段。现对葡萄酒香气成分的来源、不同品种葡萄酒香气成分研究结果以及分析方法进行了综述，展望了葡萄酒香气成分研究的方向，以促进葡萄酒香气的进一步研究。
Abstract:
Among the factors contribution to wine complexity and quality,wine aroma is one of the most important factors,and also the key to evaluate the vinosity.Analysis of wine aroma is an important means for improving and monitoring aroma quality.In this paper,the origin of wine aroma,and the results and analytic techniques of varieties wine aroma components were reviewed.The prospects of the research direction in wine aroma components had been depicted,to promote the further studies of wine aroma.

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备注/Memo

第一作者简介：张雅茹（1991-）,女,硕士研究生，研究方向为食品加工与贮藏。E-mail:1471994413@qq.com. 责任作者：侯旭杰（1976-）,男，硕士，教授，现主要从事农产品加工与贮藏等研究工作。E-mail:houxujie@sina.com. 基金项目：国家自然科学基金资助项目（31560450）。

更新日期/Last Update: 2016-06-16