摘要
目的研究不同贮藏条件(贮藏容器、贮藏温度)对樱桃果酒香气成分的影响。方法采用固相微萃取(SPME)-气相色谱-质谱法测定樱桃果酒香气成分。结果樱桃果酒香气成分共44种,包括酯类、醇类、酸类、酮类、酚类、醛类等;原酒对照组、低温瓶装贮藏组、室温瓶装贮藏组、低温不锈钢罐贮藏组、室温不锈钢罐贮藏组的香气成分分别为30,37,21,41,17种。结论低温不锈钢罐贮藏有利于有效形成或保留樱桃果酒的香气成分。
The work aims to study the effects of different storage conditions （storage containers, storage temperature） on cherry wine aroma components. By using solid phase micro-extraction （SPME）-gas chromatography-mass spectrome- try, the aroma components of cherry wine were determined. There were a total of 44 kinds of cherry wine aroma compo- nents, including esters, alcohols, acids, ketones, phenols and aldehydes, etc. There were 30 kinds of aroma components for wine base control group, 37 kinds for low-temperature bottled storage group, 21 kinds for room-temperature bottled sto- rage group, 41 kinds for low-temperature stainless steel tank storage group and 17 kinds for room-temperature stainless steel tank storage group. The low-temperature stainless steel tank storage is conducive to the effective formation or reten- tion of aroma components of cherry wine.
出处
《包装工程》
CAS
北大核心
2017年第7期64-68,共5页
Packaging Engineering
基金
贵州省安顺市三方联合基金(黔科合J字LKA[2013]11号)
