甜葡萄酒原料品种对风味形成的影响

中图分类号：TS201.2 文献标志码：A 文章编号：1008-1038（2025）10-0026-07

DOI： 10.19590/j.cnki.1008-1038.2025.10.005

Influence of RawGrape Varieties on the Flavor Formation ofSweet Wine

LIU Huan， GAO Tianqi， ZHANG Ying， MIAO Xinyue， DENG Lu， PAN Haoyu （School of BiologicalandFoodEngineering，Jilin Engineering NormalUniversity，Changchun130o52，China）

Abstract： Sweet wine，as a distinctive category of wine，has long been a subject of extensive investigation due to its complex flavor formation mechanisms.This review systematically analyzed the influence of grape varieties on flavor development， with a particular focus on two major categories of grapes for sweet wine： those for botrytized wines （‘Riesling’，‘Sémillon’，and‘Gewirztraminer'），and those for ice wines（‘Chardonnay'， ‘Pinot Noir'，and‘Beibinghong'）.It also discussed the variation patterns of flavor compounds and the formation offlavor profilesassociatedwith diferent winemaking techniques for these cultivars.This review provided a theoretical basis for improving the quality of sweet wine and offrs insights for optimizing brewing processes and stabilizing the flavor profiles of sweet wines.

Keywords： Sweet wine; grape varieties; flavor compounds;metabolic regulation

甜葡萄酒是以葡萄为原料发酵酿制的天然含糖量 ⩾45g/L （以葡萄糖计）的葡萄酒，或在发酵结束后添加甜味物质调配而成的葡萄酒，其核心特征在于糖分的非发酵保留或浓缩。（剩余12902字）