摘要
采用顶空固相微萃取和气相色谱-质谱联用技术,分析传统法和二氧化碳浸渍法酿造的蓝莓酒中的香气成分,共检测出80种香气物质,其中传统法中检测到61种香气物质,在二氧化碳浸渍10 d、15 d、20 d的蓝莓酒中分别检测到55种、65种、61种香气物质。采用气相色谱峰面积归一定量法计算两种方法所酿造的蓝莓酒香气成分的相对含量,发现两者香气组成差别较大,并且浸渍15 d为宜。二氧化碳浸渍法酿造的蓝莓酒中酯类和萜烯类含量高于传统法,较传统法蓝莓酒更具有清新优雅的特点。
The aromatic compounds of blueberry wines fermented by traditional method and CO： maceration （CM） method were analyzed by HS-SPME and G-C-MS. The results indicated that 61 kinds of aromatic components were detected in blueberry wines fermented by traditional method. 55, 65, 61 kinds of aromatic components were detected in blueberry wines macerated in CO2 for 10 d, 15 d, 20 d respectively. The relative contents were measured in area normalization method. The results showed that there was a significance distinction between the blueberry wines fer- mented by traditional and CM method, and 15 d was the optimal. The wines fermented by CM method had a higher content of esters and terpenes compounds, and the wines were also with elegant aroma compared with the wines fermented by traditional method.
出处
《中国酿造》
CAS
北大核心
2015年第9期135-140,共6页
China Brewing
基金
公益性行业(农业)科研专项(201303073-2)
中国农业大学2014年本科生科研训练计划项目(URP)
作者简介
作者简介：董莹璨（1994-），女，本科生，研究方向为葡萄栽培与酿造研究。
通讯作者：战吉廒（1972-），男，副教授，博士，研究方向为葡萄栽培与酿造研究。
