【摘要】 以烟台产区‘黑虎香’‘摩尔多瓦’‘熊岳白’葡萄为原料酿造葡萄酒和蒸馏酒，用气相色谱质谱联用技术测定葡萄原酒和蒸馏酒香气成分，为筛选适宜白兰地酿造和调配品种提供依据。结果表明，3个品种原酒香气成分种类和总含量上，‘黑虎香’最多，‘熊岳白’最少，原酒香气成分种类均以呈果香的酯类为主；‘黑虎香’和‘摩尔多瓦’原酒果香香气值无显著差异，但显著高于‘熊岳白’，有酿造优质果香型葡萄酒的潜力。蒸馏操作未能增加香气种类，但显著增加了酒样的香气含量，其中‘摩尔多瓦’蒸馏酒香气总含量最高，‘熊岳白’最低；3个葡萄品种蒸馏酒均以果香为主，‘熊岳白’蒸馏酒的花香香气值显著高于‘黑虎香’和‘摩尔多瓦’，整体相对均衡，有酿造优质白兰地的潜力。更多还原

【Abstract】 Wine and distilled wine were brewed from ’Heihuxiang’ ’Moldova’ and ’Xiongyuebai’ grapes in Yantai.The aroma components of wine and distilled spirit were determined by gas chromatography-mass spectrometry to provide a theoretical basis for selecting suitable brandy varieties and brandy blending. The results showed that in terms of aroma components and total content of the three raw wines, ’Heihuxiang’ was the most, ’Xiongyuebei’was the least, and the aroma components of raw wine were mainly fruity esters. The odor activity value of the wine from ’Heihuxiang’ and ’Moldova’ had no significant difference, which was significantly higher than the wine of ’Xiongyuebai’, and had the potential to brew high-quality fruit flavor wine. Distillation didn’t increase the aroma abundance but significantly increased the aroma content, and the total aroma content of distilled brandy was the highest in ’Moldova’ and the lowest in ’Xiongyuebai’. The main flavor of three distilled wine was fruit aroma, the odor activity value of flower aroma in ’Xiongyuebai’ distilled spirit was significantly higher than that of ’Heihuxiang’and ’Moldova’, which was relatively balanced by the other flavor and had the potential to brew high-quality brandy.更多还原