摘要
研究了不同热浸渍处理对葡萄酒香气的影响,采用溶剂萃取法提取了经3个不同工艺酿造的赤霞珠干红葡萄酒的香气成分,并进行了气相色谱/质谱(GC/MS)联机分析。结果表明:发酵前对葡萄原料进行热浸渍处理,可以显著提高葡萄酒中1-戊醇含量;3-羟基丁酸乙酯、癸酸乙酯和丁二酸二乙酯极有可能是构成60℃浸渍24h处理所得赤霞珠干红葡萄酒的特殊香味化合物。
Effects of different thermomaceration on cabernet sauvignon wine aromas was studied in this experiment. Aroma components of wines from three different technology were extracted by solvent extraction method. The analysis of gas chromatography/mass spectrometry was used to identify the odorants. The odorants were analyzed and compared. The results showed that theromaceration before fermentation can significantly increase the content of 1-Pentanol; 3-Hydroxy ethyl butyrate, Ethyl decanoate and Diethyl succinate are the most probably the characteristic consistent of cabernet sauvignon wine obtained from thermomaceration at 60℃ for 24h.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第3期100-105,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
赤霞珠干红
香气成分
气相色谱/质谱联用
Cabernet sauvignon wine Odorants Gas chromatography/mass spectrometry
