摘要
采用萃取后气质联用色谱检测和顶空固相微萃取后气质联用检测分析桑果酒中的挥发性风味成分,研究全果发酵桑果酒和榨汁发酵桑果酒成分的区别。结果表明,对于挥发性风味成分而言,榨汁发酵桑果酒挥发性风味成分(63种)高于全果发酵(24种),而全果发酵酒体中的成分比榨汁发酵更为丰富。
The volatile flavoring compositions of mulberry fi＇uit wine fermented by full mulberry or by mulberry juice were extracted and analyzed by SPME-GC/MS. The difference in flavoring compositions of mulberry fruit wine fermented by different methods was investigated. The results showed that mulberry fruit wine fermented by mulberry juice had more volatile flavoring compositions （63 kinds ） than mulberry fi＇uit wine fer-mented by full mulberry （24 kinds）, however, mulberry fruit wine fermented by full mulberry had richer compositions in wine body than mulberry fruit wine fermented by mulberry juice.
出处
《酿酒科技》
北大核心
2012年第9期36-38,45,共4页
Liquor-Making Science & Technology
基金
国家现代农业产业体系项目(nycytx-27-gw503)
关键词
桑果酒
发酵
全果
mulberry fruit wine
fermentation
full fruit
