摘要
随着CS-MS方法在国内外香气检测领域的普遍使用,近十年来,国内主要的单品种葡萄酒的香气物质分析基本上已经完成。葡萄酒芳香物质的研究呈现出新的特点,影响葡萄酒香气质量的各种因素分析、采用各种增香手段改善葡萄酒香气质量、利用某些特定组分对葡萄酒进行原产地域识别等方面的研究方兴未艾。本文主要对以上内容进行了综述。
The early study on aroma compounds of wines is mainly about its constituents, then is their Contribution to the wine. For this decade, a lot of study has been made on those factors which reflect wine＇s aroma and how to improve it based on that. Now further study is about how to use these obtained data effectively, such as to identify some wines by its aroma.
出处
《四川食品与发酵》
2008年第2期29-33,共5页
Sichuan Food and Fermentation
