摘要
采用溶剂萃取法提取葡萄酒中的香气成分,应用气相色谱/质谱(GC/MS)进行半定量分析,研究了冷浸渍结合皮汁分离发酵对赤霞珠干红葡萄酒香气的影响。结果表明:与传统发酵工艺相比,发酵前对葡萄原料进行低温浸渍、酒精发酵过程采用皮汁分离可以提高葡萄酒中苯乙醇含量,并且所得的赤霞珠干红葡萄酒含有较多的香气组分。
The effects of fermentation process of cold maceration coupled with skin-juice separation on aromas in cabernet sauvignon dried red wines were studied, in which aromatic components of wines were extracted first by solvent extraction method and the semi-quantitative analysis was carried out with gas chromatography/mass spectrometry （GC/MS）. The results showed that compared with general fermentation process, the process of cold maceration before fermentation coupled with skin-juice separation during alcoholic fermentation could significantly increase the content of 1-pentanol;3-hydroxyethyl butyrate. Moreover, more aromatic compounds were generated in the red wines.
出处
《中外葡萄与葡萄酒》
2009年第4期25-28,共4页
Sino-Overseas Grapevine & Wine
关键词
赤霞珠干红葡萄酒
香气成分
冷浸渍结合皮汁分离发酵
Cabernet Sauvignon
aromatic compounds
cold maceration coupled with skin-juice separation fermentation
