新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化

该研究采用顶空固相微萃取（HS-SPME）以及气相色谱-质谱（GC-MS）联用技术对新疆产区白玉霓白兰地基酒一次蒸馏中挥发性成分进行分析。结果表明，蒸馏过程中共检测出58种挥发性化合物，包括醇类14种、酯类23种、酸类6种、醛酮类15种。其中高级醇和酯类物质含量在酒精度低于47%vol时出现大幅下降，酸类物质总含量在蒸馏中段含量较高，蒸馏的前段和后段含量较低，醛酮类物质呈现“U”形状变化。因此采取适当的比例去除酒头和酒尾对白玉霓白兰地品质保证具有重要意义，为新疆产区的白玉霓白兰地蒸馏工艺提供理论参考。

Variations in volatile components of Ugni Blanc brandy base liquor from Xinjiang during the first distillation process

The volatile components in Ugni Blanc brandy base liquor from Xinjiang during the first distillation process were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 58 volatile compounds were detected in distillation process, including 14 alcohols, 23 esters, 6 acids and 15 aldehydes and ketones. Among them, the content of higher alcohols and esters decreased significantly when the alcohol content was lower than 47%vol, and the total content of acids was higher in the middle part of distillation, but lower in the early and late parts of distillation. The contents of aldehydes and ketones showed a "U" shape change. Therefore, removing the appropriate proportion of "head" and "tail" of liquor would be of great significance to the quality assurance of Ugni Blanc brandy, which could provide a theoretical reference for the distillation process of Ugni Blanc brandy in Xinjiang.