| 超高压处理对葡萄酒香气成分的影响 |
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| 引用本文： | 梁茂雨,纵伟. 超高压处理对葡萄酒香气成分的影响[J]. 中国酿造, 2007, 0(7): 39-41 |
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| 作者姓名： | 梁茂雨 纵伟 |
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| 作者单位： | 1. 漯河市食品工业学校,河南,漯河,462000
2. 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 研究超高压处理对葡萄酒中香气成分的影响,经GC-MS分析表明,超高压处理后羧酸类、醇类、酯类、醛酮类、含硫类、杂环类和酚类化合物的相对峰面积分别为24．19%、36．01%、29．41%、11．43、0%、4．05%和0．51%。超高压处理使葡萄酒中酯类化合物增加,产品风味更柔和,由此可见超高压处理可用于葡萄酒的陈化。
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| 关 键 词： | 葡萄酒 超高压 香气成分 |
| 文章编号： | 2054-0571（2007）07-0039-03 |
| 修稿时间： | 2007-01-24 |
Effect of ultra high pressure on aromatic components in dry red wine |
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| LIANG Mao-yu,ZONG Wei. Effect of ultra high pressure on aromatic components in dry red wine[J]. China Brewing, 2007, 0(7): 39-41 |
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| Authors: | LIANG Mao-yu ZONG Wei |
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| Abstract: | The effect of ultra high pressure on aromatic components in dry red wine was studied.The GC-MS analysis indicated that the relative peak area of carboxylic acids,alcohols,esters,aldehydes/ketones,sulfocompound,heterocyclization and phenol compound were 24.19%, 36.01%,29.41%,11.43%,0%,4.05% and 0.51%,respectively,after the dry red wine was processed by ultra high pressure.Being treated by ultra high pressure,the kinds of aromatic components were enriched,which showed that the processing could be used in wine aging. |
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| Keywords: | wine ultra high pressure aromatic component |
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