CO2浸渍毛葡萄酒香气成分的GC/MS分析

为研究CO2浸渍工艺对干红毛葡萄酒香气成分的影响,采用仪器辅助液液萃取方式提取传统工艺和CO2浸渍工艺酿造的干红毛葡萄酒中的香气成分,并进行气相色谱/质谱(GC/MS)联机分析.结果表明:2种葡萄酒中共鉴定出48种香气化合物,主要为醇类、酯类、酸类和酚类物质等,其中传统葡萄酒中鉴定出32种,而CO2浸渍葡萄酒中鉴定出41种.和传统葡萄酒相比,CO2浸渍酒中仅有酸类物质的含量发生轻微下降,其他物质(如醇类、酯类和酚类等)的含量以及香气物质的总含量都表现出不同程度的上升.综合来看,CO2浸渍工艺酿造的干红毛葡萄酒的香气质量比传统工艺酿造的葡萄酒要好.

GC/MS analysis of aroma compounds in Vitis quinquangularis Rehd.wine made by carbonic maceration

In order to investigate effects of carbonic maceration on aroma components of Vitis quinquangularis Rehd.dry red wine,the aromatic compounds in wines made by traditional technology and carbonic maceration were extracted by liquid-liquid extraction method assistanted by instruments and analyzed by gas chromatography-mass spectrometry（GC-MS）.Results indicated that totally 48 kinds of aroma compounds were identified,among which alcohols,esters,acids and phenols were major volatile flavor components and 32 kinds were in traditional wine while 41 in carbonic maceration wine.Comparing with the wine made by traditional technology,while contents of acids decreased slightly in wine made by carbonic maceration,contents of other compounds such as alcohols,esters and phenols,and total content of aroma compounds increased in different level.On the whole,the quality of aroma in wine made by carbonic maceration was better than that in wine made by traditional method.