摘要
该研究以新疆和田地区酿酒葡萄"和田红"为原料进行工业化酿酒,利用固相微萃取和气相色谱质谱联用技术,研究和田红干白葡萄酒中的香气成分。结果表明:和田红干白葡萄酒中各项理化指标均符合国家标准,总酚含量为178.122mg/L;和田红干白葡萄酒中共鉴定出40种香气化合物,主要包括酯类(20种,占77.8%)、醇类(5种,占8.2%)和酸类(6种,占6.07%)化合物,酯类化合物含量最高,对其香气贡献最大。和田红干白葡萄酒中相对百分含量较高的香气化合物分别是辛酸乙酯、癸酸乙酯、己酸乙酯、乙醇、辛酸、3-甲基1-丁醇、癸酸、乙酸乙酯。
Wine grape variety ＂Hetianhong＂ in Hetian Xinjiang area were used to produce dry-white wine with industrialization technology, and the aroma components in dry-white wine were extracted and analyzed by combination of solid-phase microextraction （SPME） and gas chromatogra- phy-mass spectrometry （GC-MS） method. The results showed that physical and chemical indexes of Hetianhong dry white wine meet the national standards; and the total phenols content was 178.122mg/L. A total of 40 aroma compounds were identified, including esters （20 sorts, account for 77.8%）, alcohols （5 sorts, account for 8.2%） and acids （6 sorts, account for 6.07%）. The esters content was the highest and significantly contributed to wine aroma. The relatively high contents of compounds were octanoic acid ethyl ester, decanoic acid ethyl ester, hexanoic acid ethyl ester, ethanol, octanoic acid, 3-methyl-1-butanol, decanoic acid and ethyl acetate.
出处
《中国酿造》
CAS
北大核心
2011年第11期163-166,共4页
China Brewing
基金
陕西省科学技术研究发展计划项目(2010K01-29-1)
西北农林科技大学回国人员资助项目(V111020902)
