Three different grape varieties (kyoho grape,summer black grape,muscat grape) in Leshan,Sichuan were selected as raw materials,and the wine was produced with same process.The aroma compounds in wine were analyzed by liquid-liquid extraction-gas chromatography-mass spectrom etry (LLE-GC-MS),the results showed that 42 kinds of aroma substances in wine were identified,including eighteen kinds of esters,nine kinds of alcohols,six kinds of acids.Esters contributed most to the aroma of wine,accounting for more than 43％ of the total amount of aroma compounds.Ethyl acetate (2.467 mg/L),ethyl caprylate (2.318 mg/L),ethyl caprate (1.226 mg/L),3-methyl-2-butanol (0.768 mg/L),ethyl lactate (0.768 mg/L),ethyl caproate (0.740 mg/L),phenethyl alcohol (1.527 mg/L),isoamyl alcohol (1.238 mg/L),acetic acid (1.682 mg/L) were the important components that formed the bouquet in wine.The content of these compounds was the highest in summer black wine,which was consistent with the results of sensory evaluation.Therefore,summer black grape was suitable for wine production in Leshan.%选用四川乐山地区3种不同葡萄品种(巨峰、夏黑、玫瑰香)为原料,采用相同的成熟工艺酿制葡萄酒,应用液液萃取-气质联用法对葡萄酒中的香味物质进行分析检测.结果表明,在3种葡萄酒中共分离鉴定出42种香味物质,其中包含酯类18种、醇类9种、酸类6种,对葡萄酒香味贡献最大的是酯类化合物,在香味物质总量中的占比均超过了43％;其中乙酸乙酯(2.467 mg/L)、辛酸乙酯(2.318 mg/L)、癸酸乙酯(1.226 mg/L)、3-甲基-2-丁醇(0.768 mg/L)、乳酸乙酯(0.768 mg/L)、己酸乙酯(0.740 mg/L)、苯乙醇(1.527 mg/L)、异戊醇(1.238 mg/L)、乙酸(1.682 mg/L)等是形成葡萄酒香味的主体成分.夏黑葡萄酒中这类化合物含量最高,与感官审评结果一致.因此,乐山地区宜选夏黑葡萄用于葡萄酒的制作.
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