前言葡萄酒香气是由几百种挥发性化合物组成,浓度最大的可达几个mg/L,最小的仅为几个ng/L,甚至更少。这些物质的嗅觉阈值差异很大,一般来讲,葡萄酒中各种香气物质的阈值不仅受其浓度的影响,而且与该化合物的结构有关。某呈香物质,虽然浓 Preface Wine aromas are made up of hundreds of volatile compounds, up to a few mg / L at the highest concentration, and only a few ng / L or less at a minimum. These substances have very different thresholds of smell, and in general the thresholds of various aroma substances in wine are affected not only by their concentration but also by the structure of the compound. A certain fragrant substance, though thick