| 全果发酵与榨汁发酵桑果酒成分差异研究 |
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| 引用本文： | 吴继军,肖更生,廖森泰,徐玉娟,余元善,温靖.全果发酵与榨汁发酵桑果酒成分差异研究[J].酿酒科技,2012(9):36-38,45. |
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| 作者姓名： | 吴继军 肖更生 廖森泰 徐玉娟 余元善 温靖 |
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| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所,广东广州,510610 |
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| 基金项目： | 国家现代农业产业体系项目 |
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| 摘 要： | 采用萃取后气质联用色谱检测和顶空固相微萃取后气质联用检测分析桑果酒中的挥发性风味成分,研究全果发酵桑果酒和榨汁发酵桑果酒成分的区别。结果表明,对于挥发性风味成分而言,榨汁发酵桑果酒挥发性风味成分（63种）高于全果发酵（24种）,而全果发酵酒体中的成分比榨汁发酵更为丰富。
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| 关 键 词： | 桑果酒 发酵 全果 |
Study on the Difference in Flavoring Compositions of Mulberry Fruit Wine Fermented by Full Mulberry or by Mulberry Juice |
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| WU Jijun,XIAO Gengsheng,LIAO Sentai,XU Yujuan,YU Yuanshan and WEN Jing.Study on the Difference in Flavoring Compositions of Mulberry Fruit Wine Fermented by Full Mulberry or by Mulberry Juice[J].Liquor-making Science & Technology,2012(9):36-38,45. |
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| Authors: | WU Jijun XIAO Gengsheng LIAO Sentai XU Yujuan YU Yuanshan and WEN Jing |
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| Affiliation: | (Sericulture and Agricultural Food Processing Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou,Guangdong 510610,China) |
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| Abstract: | The volatile flavoring compositions of mulberry fruit wine fermented by full mulberry or by mulberry juice were extracted and analyzed by SPME-GC/MS.The difference in flavoring compositions of mulberry fruit wine fermented by different methods was investigated.The results showed that mulberry fruit wine fermented by mulberry juice had more volatile flavoring compositions(63 kinds) than mulberry fruit wine fermented by full mulberry(24 kinds),however,mulberry fruit wine fermented by full mulberry had richer compositions in wine body than mulberry fruit wine fermented by mulberry juice. |
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| Keywords: | mulberry fruit wine fermentation full fruit |
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