摘要
为研究不同酿造工艺对两性花毛葡萄NW196葡萄酒挥发性物质的影响,采用仪器辅助液液萃取法提取葡萄酒中的挥发性成分,并进行气相色谱-质谱联机分析。结果表明:CO2浸渍工艺增加了酒中酯类、酸类和酚类等物质的含量以及挥发性物质的种类总数和总含量,苹果酸乳酸发酵增加了酒中醇类、酸类、酮类、酚类等物质的含量以及挥发性物质的种类总数和总含量,CO2浸渍工艺结合苹果酸乳酸发酵能够丰富葡萄酒中的挥发性成分并形成不同于传统葡萄酒的独特风格。
In order to investigate the effects of different winemaking processes on volatile compounds of wine made from hermaphrodite grape variety NW196,the volatile components in wines were extracted by liquid-liquid method and analyzed by gas chromatography-mass spectrometry（GC-MS）.Results indicated that carbonic maceration increased the contents of esters,acids and phenols as well as the species and contents of volatile compounds in wines while malolactic fermentation enhanced the contents of alcohols,acids,ketones and phenols as well as the contents of volatile compounds in wines.The combination of carbonic maceration and malolactic fermentation could form more volatile compounds in wines and a unique taste which was different from traditional wine.
出处
《食品科学》
CAS
CSCD
北大核心
2013年第10期117-121,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD31B07)
国家“948”葡萄新品种及配套栽培技术引进项目(2009-4-09)
作者简介
刘晶（1987-），女，硕士研究生，研究方向为葡萄与葡萄酒学。E-mail：liujing5482@163．com
通信作者：王华（1959-），女，教授，博士，研究方向为葡萄与葡萄酒学。E-mail：wanghua@nwsuaf．edu．cn
