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| 冷浸渍结合皮汁分离发酵工艺对赤霞珠干红葡萄酒香气的影响 | |
| 引用本文： | 徐金辉,刘树文,董新平,曹军,王染霖. 冷浸渍结合皮汁分离发酵工艺对赤霞珠干红葡萄酒香气的影响[J]. 中外葡萄与葡萄酒, 2009, 0(7) |
| 作者姓名： | 徐金辉 刘树文 董新平 曹军 王染霖 |
| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100;新天国际葡萄酒业有限公司,新疆,玛纳斯,832200 2. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100 3. 新天国际葡萄酒业有限公司,新疆,玛纳斯,832200 |
| 摘 要： | 采用溶剂革取法提取葡萄酒中的香气成分,应用气相色谱/质谱(GC/MS)进行半定量分析,研究了冷浸渍结合皮汁分离发酵对赤霞珠干红葡萄酒香气的影响.结果表明:与传统发酵工艺相比,发酵前对葡萄原料进行低温浸渍、酒精发酵过程采用皮汁分离可以提高葡萄酒中苯乙醇含量,并且所得的赤霞珠干红葡萄酒含有较多的香气组分. |
| 关 键 词： | 赤霞珠干红葡萄酒 香气成分 冷浸渍结合皮汁分离发酵 |
Effects of fermentation process of cold maceration coupled with skin-juice separation on Cabernet Sauvignon wine aromas |
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| Xu Jinhui,Liu Shuwen,Dong Xinping,Cao Jun,Wang Ranlin. Effects of fermentation process of cold maceration coupled with skin-juice separation on Cabernet Sauvignon wine aromas[J]. Sino-Overseas Grapevine & Wine, 2009, 0(7) | |
| Authors: | Xu Jinhui Liu Shuwen Dong Xinping Cao Jun Wang Ranlin |
| Affiliation: | 1.The Wine Institute of The Northwest Agricultural and Forestry University;Yangling;Shanxi 712100;2.Suntime International Wine Co.;Ltd. Manas County;Xinjiang 832200 |
| Abstract: | The effects of fermentation process of cold maceration coupled with skin-juice separation on aromas in cabernet sauvignon dried red wines were studied,in which aromatic components of wines were extracted first by solvent extraction method and the semi-quantitative analysis was carried out with gas chromatography/mass spectrometry (GC/MS).The results showed that compared with general fermentation process,the process of cold maceration before fermentation coupled with skin-juice separation during alcoholic fe... |
| Keywords: | Cabernet Sauvignon aromatic compounds cold maceration coupled with skin-juice separation fermentation |
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