选用某网站3个价格区段的赤霞珠干红葡萄酒为材料,采用搅拌棒吸附萃取-气相色谱质谱联用法(SBSE-GC-MS)和超高效液相色谱法(UPLC)分别对葡萄酒中的香气成分和单体酚进行检测分析.结果表明,3个价格区段的葡萄酒共检出45种香气成分,其中酯类24种、高级醇6种、脂肪酸8种、醛酮类3种及其他香气物质4种.价格较高的葡萄酒中17种香气成分的含量相对较高,价格与检测到的单体酚物质中香豆素、山奈酚、没食子酸、咖啡酸、丁香酸、水杨酸以及白藜芦醇含量呈正相关(P＜0.05),相关系数R2均＞0.85.总酚和总花色苷含量在不同价格区段酒样中差异显著(P＜0.05),其含量最高分别为1 680.74 mg/L、606.78 mg/L;单宁含量差异不显著(P＞0.05).%Cabernet Sauvignon dry red wines were purchased online from a website with three different price levels. The aroma components and monomeric phenols in wineswere analyzed by stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) and UPLC, respectively. The results showed that 45 kinds of aroma compounds in three price levels of wines were identified, including 24 esters, 6 higher alcohols, 8 fatty acids, 3 aldehydes and 4 kinds of other aroma components. The concentration of 17 aroma compounds in the wine with high price was relatively high. Besides, there was a positive correlation (P＜0.05, R2＞0.85) between the price levels and 7 mono-phenols contents, including gallic, caffeic acid, syringic acid, salicylic acid, coumarin, kaempferol and resveratrol. The difference of total phenol and total anthocyanin contents in different price wine were significant (P＜0.05), with the highest contents of 1 680.74 mg/L and 606.78 mg/L, respectively. The difference of tannin content was not significant (P＞0.05).
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