| GC-MS法研究玫瑰香葡萄酒中的香气成分 |
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| 引用本文： | 赵璐,赵树欣,王晓丽,张永刚.GC-MS法研究玫瑰香葡萄酒中的香气成分[J].中国酿造,2011(3). |
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| 作者姓名： | 赵璐 赵树欣 王晓丽 张永刚 |
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| 作者单位： | 教育部工业微生物重点实验室,天津市工业微生物重点实验室,天津科技大学,生物工程学院,天津,300457 |
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| 基金项目： | 天津汉沽区科委科技创新计划项目 |
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| 摘 要： | 以天津茶淀玫瑰香葡萄为原料,用不同的酵母菌来酿造玫瑰香葡萄酒.采用固相微萃取结合气质色谱的方法对葡萄酒中的挥发性香气物质进行榆测.共识别出60种化合物,主要香气成分为醇类、酯类、酸类、萜烯类物质.不同酵母发酵葡萄酒中的香气成分种类区别不大,而含量有差别.尤其是2种酵母产生的醇类物质的总量差别较大,而二者的产酯能力几乎相同.
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| 关 键 词： | 固相微萃取 气质色谱 葡萄酒 香气 |
Aroma components in Muscat Hamburg wines analyzed by GC-MS |
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| ZHAO Lu,ZHAO Shuxin,WANG Xiaoli,ZHANG Yonggang.Aroma components in Muscat Hamburg wines analyzed by GC-MS[J].China Brewing,2011(3). |
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| Authors: | ZHAO Lu ZHAO Shuxin WANG Xiaoli ZHANG Yonggang |
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| Affiliation: | ZHAO Lu,ZHAO Shuxin~*,WANG Xiaoli,ZHANG Yonggang (Ministry of Education Key Laboratory of Industrial Microbiology,Tianjin 300457,China,Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,Tianjin University of Science and Technology,China) |
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| Abstract: | Using Muscat Hamburg grapes from Chadian,Tianjin as main material,the Muscat wines were brewed with different yeasts.The volatile flavor components from Muscat wines were extracted by solid-phase microextraction,and then analyzed by gas chromatography-mass spectrometry (GC-MS).Sixty compounds were identified.The results showed that alcohols,esters,acids and terpenes were major volatile flavor components.The diversities of aroma components in the wines made by different yeast strains were similar,but the con... |
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| Keywords: | solid-phase microextraction gas chromatography-mass spectrometry wine aroma components |
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