摘要
采用溶剂萃取法提取赤霞珠冰葡萄酒中的香气成分,用气相色谱-质谱进行测定,结合计算机检索技术对分离化合物进行鉴定,并应用色谱峰面积归一法测定各成分的相对含量。在赤霞珠冰酒中共检测定性出38种挥发性成分,其中主要包括醇类、酯类、有机酸、醛、酮、萜烯类和少量烷烃。结果表明,乙酸乙酯、2-羟基丙酸乙酯、3-甲基丁醇、苯乙醇、2,3-丁二醇、苯乙醇等醇类和酯类种类多且含量较高,可能是形成赤霞珠冰红葡萄酒花香和果香的主要香气组分,也是区别于干红葡萄酒香气的主要差异之一。
The flavoring compositions were extracted from Cabernet sauvignon ice grape wine by solvent extraction and then analyzed by GC/MS ,meanwhile, their relative contents were determined by peak area normalization method. 38 volatile compounds were seperated and identified and they mainly included alcohols, esters, organic acids, aldehydes, ketones, terpenes and a small amount of paraffin. The detection results showed that some alcohols and esters such as 2,3-butanediol ,benzene ethanol, ethyl acetate and 2-hydroxy-ethyl ester had relatively higher content than others, being probably the main flavoring compositions for Cabernet sauvignon ice grape wine and one of the major differece between Cabernet sauvignon ice grape wine and dry red grape wine.
出处
《酿酒科技》
2010年第1期107-109,113,共4页
Liquor-Making Science & Technology
关键词
赤霞珠
冰葡萄酒
香气成分
GC/MS
Cabernet sauvignon
ice grape wine
flavoring compositions
GC-MS
作者简介
王玉峰（1982～），女，山东青岛人，硕士研究生，主要研究方向：葡萄酒香气。
通讯作者：赵新节。
