摘要
利用顶空固相微萃取-气相色谱/质谱联用技术,对天津产地玫瑰香、非天津产地玫瑰香(昌黎和大泽山)、贵人香和霞多丽4种葡萄酒样中风味物质进行定性和定量分析,每种酒检测了30个样品。对25种风味物质进行准确定量分析,包括醇类物质6种(2种萜烯类物质),2种醛类物质和17种酯类物质。天津产地玫瑰香葡萄酒中醇类和酯类物质含量比非天津产地玫瑰香、贵人香和霞多丽高,故天津产地玫瑰香葡萄酒香气更加浓郁。天津产地玫瑰香葡萄酒萜烯类物质含量比非天津产地玫瑰香葡萄酒高,天津产地玫瑰香酒更具有玫瑰香的典型性。
In this study, qualitative and quantitative analysis of 4 different wine samples were performed by HS-SPME-GC/MS to determine the flavoring components. The samples were respectively Muscat wine from Tianjin, Muscat wine from Changli and Dazheshan, Italian Ries-ling wine and Chardonnay wine. 30 samples of each kind of wine were determined and 25 flavoring components were quantitatively analyzed including 6 alcohols （2 terpenes）, 2 aldehydes and 17 esters. Compared with other wine samples, Muscat wine from Tianjin had the highest con-tent of alcohols （terpenes） and esters. Accordingly, it had stronger rose aroma.
出处
《酿酒科技》
2015年第2期25-28,共4页
Liquor-Making Science & Technology
基金
2013年国家星火计划项目(2013GA610001)
作者简介
张军（1980－），男，博士，高级工程师，国家级葡萄酒、果酒评委，主要从事葡萄酒生产技术研究。
