摘要
该实验选用4种不同类型的酵母多糖,分别添加到干红葡萄酒中进行陈酿,陈酿后的葡萄酒通过静态顶空气质联用仪和高效液相色谱仪对其香气和花色素苷进行检测,来确定适合该款干红葡萄酒陈酿的酵母多糖。实验结果表明:四种酵母多糖对干红葡萄酒的花色素苷的影响差别不大,但对香气成分是有所差别、种类均有明显增加,对香气浓郁度的贡献则表现不一,其中表现最为突出的是3号酵母多糖能明显提高干红葡萄酒的香气复杂性。
Four different types of yeast polysaccharides were selected and added to dry red wine for aging. Aroma components and anthocyanin in aged wine were determined by headspace GC-MS and HPLC to determine the optimum polysaccharide for dry red wine aging. The experimental re- suits show that： four types of polysaccharide had no significant effects on contents of anthocyanin in dry red wine. However, aroma components con- tents and species were significantly increased, and the contribution of polysaccharide on aroma is mixed. The No. 3 yeast polysaccharides can signifi- cantly increase the aroma complexity of dry red wine.
出处
《中国酿造》
CAS
2012年第12期88-90,共3页
China Brewing
关键词
酵母多糖
干红葡萄酒
香气成分
花色素苷
yeast polysaccharide
dry red wine
aroma components
anthocyanin
