共查询到17条相似文献,搜索用时 187 毫秒
1.
酶法增强葡萄酒风味的研究 总被引:3,自引:0,他引:3
凌健斌 《广州食品工业科技》1999,15(4):65-67
本语文从风味的前提物、风味酶以及风味前提物的水解作用等方面对酶法增强葡萄酒风味的机理进行了研究,结果表明酶法增强葡萄风味的机理是在风味酶的作用下将葡萄中所含有的无芳香气味的风味前提物水解而释放出风味物质,从而增强葡萄酒的风味。 相似文献
2.
酶法增强葡萄酒风味的研究 总被引:6,自引:0,他引:6
本文从风味前提物、风味酶以及风味酶对风味前提物的水解作用等方面的研究,证明从酶法增强葡萄酒风味的机理,是在风味酶的作用下,将葡萄中所含有的无芳香气味的风味前提物水解而释放出风味物质,从而达到增强葡萄酒风味的目的。 相似文献
3.
酶法增强葡萄酒风味的研究 总被引:1,自引:0,他引:1
本文从风味前提物、风味酶以及风味酶对风味前提物的水解作用等方面对酶法增强葡萄酒风味的机理进行了研究,结果表明酶法增强葡萄酒风味的机理是在风味酶的作用下将葡萄中所含有的无芳香气味的风味前提物水解而释放出风味物质,从而增强葡萄酒的风味。 相似文献
4.
葡萄与葡萄酒中香气成分以游离态和结合态存在.作者阐述了大量存在的结合态香气,即风味前体物的结构、含量及其研究方法,并论述了葡萄酒中风味修饰机制;介绍了关键酶,即β-D-葡萄糖苷酶的相关特性及其来源,并对风味前体物的研究前景做了展望. 相似文献
5.
6.
7.
8.
9.
10.
11.
12.
分别以大叶尾张蜜柑澄清果汁及带渣果汁为原料,接种酿酒酵母后以固相微萃取-气相色谱-质谱法分别分析酿造90 d后果酒中的游离态及键合态风味物质,并采用气相色谱-质谱-嗅闻法描述化合物的气味性质并确定气味强度。结果表明:不同处理的果酒发酵原料对柑橘果酒的酯类风味组成有重要的影响;果酒中的游离态及键合态风味物质的种类及含量均有较大的差异。具体表现为:在不同组果酒中,风味化合物主要可以归纳为烃类、醇类、醛类、酮类、酯类、酸类,并且游离态风味物质种类明显多于键合态风味物质。酯类及醇类是柑橘果酒中主要的风味物质;在发酵果酒中不存在以键合态存在的酸类风味前体物质。采用气相色谱-质谱-嗅闻检测技术得出,2 种不同原料对果酒的键合态及游离态特征风味物质有重要的影响;对以柑橘澄清果汁为原料(组1)的果酒的香气做出主要贡献的特征香味的物质主要有8 种,占总量的67.81%;检测到的键合态特征风味物质5 种,占总量的56.47%;而对于以带榨果汁为原料的果酒中(组2),游离态及键合态特征风味物质分别有7 种和5 种,各占总量的48.35%、24.21%。因此可以看出,在果酒中键合态及游离态特征风味物质差异较大,并且以带渣果汁及澄清果汁为原料酿造的柑橘果酒在特征风味物质中存在较大差异。 相似文献
13.
干化葡萄酒品质的比较及挥发性成分的GC-MS分析 总被引:1,自引:0,他引:1
以宁夏贺兰山东麓地区赤霞珠葡萄为原料,采用3种不同方法进行干化处理,而后接种酵母进行干化葡萄酒的酿造,用顶空-固相微萃取(HS-SPME)气质联用技术(GC-MS)分析比较了干化葡萄酒的挥发性风味物质的差异。结果表明,与鲜酿的葡萄酒相比,干化葡萄酒中总酚含量最高增加了2.47%,单宁含量最高增加了3.54%,花色苷含量最高增加了0.033 g/L;鲜酿的葡萄酒中检测的挥发性风味物质有36种,3种干化葡萄酒中检测到的挥发性风味物质分别有38、40、37种,酯类物质的含量最大提高了9.95%。 相似文献
14.
Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes,Musts, and Wines 总被引:2,自引:0,他引:2
Davinder Sidhu Jensen Lund Yorgos Kotseridis 《Critical reviews in food science and nutrition》2015,55(4):485-502
This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly studied pyrazines in food science due to their contribution of aroma and flavor to numerous vegetables such as peas and asparagus. They are described as highly odorous compounds with a very low olfactory threshold. The grape varietals that exhibit green or herbaceous aromas that are characteristic of MPs are predominantly Vitis vinifera cv. Cabernet Sauvignon and Sauvignon Blanc, but include others. The most extensively studied MPs include 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine. It outlines the significance of methoxypyrazines in grapes, musts, and wines in terms of the concentrations that are capable of contributing their sensory characteristics to wines. This review discusses methods for analyzing MPs including gas chromatography-mass spectroscopy (one or two dimension) and high-performance liquid chromatography, the appropriate extraction techniques, and the efficacy of these methods. Additionally, this review explores factors that affect pyrazine content of grapes, must, and wines, such as the effects of different viticultural practices, effects of light exposure and grape maturation, climate, soil, the multi-colored Asian lady beetle and the effects of different vinification processes. 相似文献
15.
16.
Juan J. Rodrıguez-Bencomo Juan J. Méndez-Siverio Juan P. Pérez-Trujillo Juan Cacho 《Food chemistry》2008
Listán blanco is the major grape variety of the Canary Islands. Aroma precursors in musts and free volatiles in wines and their variations due to the skin contact process (10 °C and 0–12 h of maceration) were determined in samples of the Listán blanco grape variety. Aroma precursors of must were isolated by absorption on XAD-2 resin and the aglycone liberated by means of acid hydrolysis. Free volatiles from wines and from aroma precursors were extracted with dichloromethane and then analysed by GC-MS. The results of two consecutive vintages show that only aroma precursors of some terpenes and phenols may affect the final wine aroma. However, the majority of the free compounds of the wines did not present differences in content that could be related to the skin contact process. 相似文献
17.
为研究酿酒葡萄品种及产区对葡萄酒香气的影响,采用气相色谱-质谱联用(GC-MS)技术分析了贺兰山东麓产区四种不同品种葡萄酒、中国四个不同大产区以及贺兰山东麓四个小产区的赤霞珠葡萄酒品种香气差异并对结果进行主成分分析(PCA)。结果表明:四种不同品种葡萄酒中共检测出香气物质50种,其中酯类21种、醇类15种、酸类7种、醛类4种以及其他类3种,香气活性值(OAV)>1的香气物质有11种,其中霞多丽、赤霞珠葡萄酒中OAV最高的风味物质均为乙酸异戊酯和异戊酸,而马瑟兰和北玫葡萄酒中OAV最高的风味物质为大马士酮。PCA结果显示,宁夏贺兰山东麓不同小产区赤霞珠葡萄酒香气成分之间无明显差异;中国不同酿酒葡萄产区的赤霞珠葡萄酒香气成分之间差异明显。 相似文献