摘要
采用气相色谱质谱-联用法,选用昌黎产区较具有发展前景的‘胡桑’酿酒葡萄品种,对其2015、2016和2017年份的酒样进行了香气成分分析。结果表明:在3个年份的‘胡桑’干白葡萄酒中,总共检测52种挥发性化合物。其中酯类物质含量最高(53.17%~61.43%),其主要成分是六碳、八碳、十碳、十二碳脂肪酸乙酯以及乙酸异戊酯、乙酸苯乙酯、丁二酸二乙酯等风味物质,共23种;其次是脂肪酸类,共5种;第三是醇类7种,萜烯类4种,烷烃和酚类共6种,其他香气物质7种。酯类香气物质在两年内显著提升,但在之后开始下降;有机酸类香气物质随着时间增加而增加;醇类香气物质在前两年内下降,在第3年有所回升。
Using gas chromatographic mass spectrometry (GC-MS) method, the aromatic compounds were compared in 'Roussanne' dry white wines, which were made from three different vintage grapes(2015, 2016 and 2017), and from Changli county. The results showed that there were 52 kinds of volatile components in 'Roussanne' wines of different years, main including esters, fatty acid, alcohols, terpenes, aldehydes and so on. Among them, the concentration of esters was predominant(53.17%-61.43%), including ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl dodecanoate, isopentyl acetate, phenylethyl acetate, etc. Secondly, five kinds of fatty acids were identified. The number of alcohols, terpenoid, alkanes and polyphenols, others were seven, four, six, seven, respectively. Esters was significantly increased within two years, but it was declined subsequently. The content of organic acids was increased in recent different vintage. Alcohol aroma substances decreased in the first two years and recovered in the third year.
作者
康文怀
崔亥迪
戴柳翔
秦玲
KANG Wenhuai;CUI Haidi;DAI Liuxiang;QIN Ling(College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018,China)
出处
《中外葡萄与葡萄酒》
2019年第3期9-14,共6页
Sino-Overseas Grapevine & Wine
基金
河北省科技厅重点研发计划(18227128D)
