摘要
将天津产地玫瑰香葡萄推迟采摘,作为生产玫瑰香甜白葡萄酒原料。通过小试试验确定了葡萄汁冷冻分离温度为-6℃。对葡萄汁进行冷冻浓缩处理,得到了高糖度的玫瑰香葡萄汁,并发酵生产出玫瑰香甜白葡萄酒。利用顶空固相微萃取-气相色谱/质谱联用技术对此玫瑰香甜白葡萄酒的风味特征进行分析,定性检测出66种风味物质,并对23种风味物质进行了准确定量分析。
The harvest of Muscat grape in Tianjin was postponed.Later it was used as raw materials to produce muscat sweet white grape wine.Freezing separation temperature of grape juice was determined as-6℃ by trial test and high-sugar grape juice was obtained through freezing con-centration of grape juice.Then muscat sweet grape wine was produced through fermentation of high-sugar grape juice.HS-SPME-GC/MS was ap-plied to analyze the flavoring compositions in muscat sweet white grape wine and 66 kinds of flavoring substances were separated and 23 kinds of them were selected for accurate quantitative analysis.
出处
《酿酒科技》
2010年第8期17-20,共4页
Liquor-Making Science & Technology
基金
天津市农业科技成果转化与推广项目(0802140)
天津市科技支撑计划重点项目(08ZCKFNC00500)资助
