乙醇含量对广东黄酒香气成分的影响

该文研究了乙醇含量对黄酒挥发性香气成分的影响。采用顶空固相微萃取结合气质联用（HS-SPME-GC/MS）技术对在发酵过程中添加6个乙醇含量（25%vol、30%vol、35%vol、40%vol、45%vol、50%vol）的食用酒精发酵的黄酒进行检测。结果显示，除了发酵时添加50%vol食用酒精的黄酒样品，其他每个乙醇含量的黄酒样品的香气成分都有独特成分，加50%vol食用酒精的黄酒所含主要香气成分相对含量最高，达到了80.28%，而35%vol的相对含量最少，为39.09%；风味成分比例较大的酯类、醇类和工厂黄酒有约50%的相同成分，不同成分推测是受乙醇含量的影响，表明乙醇含量对黄酒挥发性香气成分的形成有较为明显的差别。

Effect of ethanol concentration on the aroma components from the Cantonese rice wine

The effect of ethanol concentration on the aroma components from the Cantonese rice wine was studied. The Cantonese rice wines with edible ethanol addition of 25%vol, 30%vol, 35%vol, 40%vol, 45%vol, 50%vol were detected by HS-SPME-GC/MS. The results showed that all the other samples with different ethanol concentrations had unique components except for the wine with 50%vol edible ethanol. The proportion of the main aroma components were the highest in the sample of Cantonese rice wine with 50%vol ethanol addition, which was 80.28%. However, the aroma components were the lowest in the sample of Cantonese rice wine with 35%vol ethanol addition, which was 39.09%. There were 50% identical elements of esters and alcohols from the laboratory rice wine and factory rice wine. The different substances may be caused by the ethanol concentration, which indicated that different ethanol concentration showed different effect on the volatile aroma components in Cantonese rice wine.