摘要
以天津茶淀玫瑰香葡萄为原料,用不同的酵母菌来酿造玫瑰香葡萄酒。采用固相微萃取结合气质色谱的方法对葡萄酒中的挥发性香气物质进行检测。共识别出60种化合物,主要香气成分为醇类、酯类、酸类、萜烯类物质。不同酵母发酵葡萄酒中的香气成分种类区别不大,而含量有差别。尤其是2种酵母产生的醇类物质的总量差别较大,而二者的产酯能力几乎相同。
Using Muscat Hamburg grapes from Chadian, Tianjin as main material, the Muscat wines were brewed with different yeasts. The volatile flavor components from Muscat wines were extracted by solid-phase microextraction, and then analyzed by gas chromatography-mass spectromelry （GC-MS）. Sixty compounds were identified. The results showed that alcohols, esters, acids and terpenes were major volatile flavor components. The diversities of aroma components in the wines made by different yeast strains were similar, but the contents of aroma components in each wine were quite different. The total amounts of alcohols in the wines fermented by two yeasts varied greatly, but the ester production capacity of the two yeasts was almost the same.
出处
《中国酿造》
CAS
北大核心
2011年第3期158-161,共4页
China Brewing
基金
天津汉沽区科委科技创新计划项目(HK2009FB015)
关键词
固相微萃取
气质色谱
葡萄酒
香气
solid-phase microextraction
gas chromatography-mass spectrometry
wine
aroma components
