| 两种干白葡萄酒香气比较研究 |
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| 引用本文： | 王方,王伟,王树生,路福平.两种干白葡萄酒香气比较研究[J].酿酒科技,2007(5):71-73,76. |
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| 作者姓名： | 王方 王伟 王树生 路福平 |
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| 作者单位： | 1. 中法合营王朝葡萄酿酒有限公司,天津,300402
2. 天津科技大学生物工程学院,天津,300222 |
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| 摘 要： | 利用液液萃取法提取香气成分,采用气相色谱-质谱联用技术对王朝干白、玫瑰香干白进行分析.从两种干白葡萄酒中质谱共分离出54种组分,鉴定出51种组分,其中二者共有组分为27种,醇类和酯类的含量最高,是构成干白葡萄酒香气的主要成分.
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| 关 键 词： | 干白葡萄酒 玫瑰香 液液萃取 气质联用 葡萄酒香气 比较 研究 Wine Grape Different 香气成分 构成 含量 酯类 醇类 组分 共分离 质谱联用技术 干白葡萄酒 分析 香干 玫瑰 王朝 气相色谱 |
| 文章编号： | 1001-9286（2007）05-0071-03 |
| 修稿时间： | 2007-03-06 |
Comparison of the Flavoring Compositions of Two Different Dry White Grape Wine |
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| WANG Fang,WANG Wei,WANG Shu-sheng,LU Fu-ping.Comparison of the Flavoring Compositions of Two Different Dry White Grape Wine[J].Liquor-making Science & Technology,2007(5):71-73,76. |
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| Authors: | WANG Fang WANG Wei WANG Shu-sheng LU Fu-ping |
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| Abstract: | The flavoring compositions of two different dry white grape wine(Dynasty Dry white grape wine and Rose-flavor dry white grape wine) were extracted by liquid-liquid extraction method and then analyzed by GC-MS.54 kinds of flavoring compositions in total were separated from the two grape wine and 51 of them were indentified.27 kinds of flavoring compositions existed in both of the two grape wine,and the content of alcohol and esters was the highest,which proved that they were the main flavoring compositions in dry white grape wine. |
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| Keywords: | dry white grape wine rose-flavor liquid-liquid extraction GC-MS |
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