摘要
毛葡萄酒的香味成分由醇、酯、醛、酮等构成,3-甲基-1-丁醇是最主要的香气成分,分别占总量的34.1%(83-4-67)、34.12%(泰-12)、41.78%(商-24);其单宁、总酚含量高,颜色深浓。毛葡萄种内3个株系酒的香味成分总量、种类和各类成分的含量均存在明显差异。毛葡萄酒具有青草、烟熏、肥皂、焦糖及酸涩等香味特征。
The wines from Vitis quinquangularis were composed of alcohols,esters,aldehydes and ketones etc,3methyl1butanol was the most of major aroma components of them,and accounted for 34.1%(type 83467),34.12%(type tai12),41.78%(type shang24).They were high in tannins and phenols,and colour was deep.Clear difference existed in the amounts and kinds of flavour components of three types.These wines had green herbs,smoky,soap,cramel and acidic astrigents notes.
出处
《西北植物学报》
CAS
CSCD
2003年第1期134-137,共4页
Acta Botanica Boreali-Occidentalia Sinica
基金
高校博士点基金资助项目(950706)
关键词
中国
野生毛葡萄
葡萄酒
感官特性
株系
Vitis quinquangularis
wine
flavour components
sensory characteric
