葡萄皮渣酿造葡萄醋过程中化学成分动态变化分析

利用葡萄皮渣发酵的葡萄酒醪进行醋酸发酵酿造葡萄醋,并研究发酵过程中化学成分的动态变化。采用GC-MS、氨基酸分析仪和原子吸收光谱对发酵过程中化学成分动态变化进行分析。结果表明:葡萄酒醪和葡萄醋的香气成分的种类相似,主要为酯类和醇类（主要是琥珀酸单乙酯和苯乙醇）;葡萄酒醪与葡萄醋氨基酸的种类和含量都相差较大,葡萄酒醪有15种氨基酸,葡萄醋只有5种氨基酸;检测的8种金属元素在葡萄酒醪和葡萄醋中差异不大。 

Analysis on the dynamic change of chemical composition in the process of brewing grape vinegar from grape pomace

Wine mash fermented from grape pomace was used for acetic acid fermentation in brewing grape vinegar, and the dynamic changes of the chemical composition in the fermentation process was analyzed by GC-MS, amino acid analyzer and atomic absorption spectrographic analyzer. The results showed that the grape vinegar and wine mash contains similar types of aroma components, mainly esters and alcohols (specifically, monoethyl succinate and phenylethyl alcohol) . On the other hand, the type and content of amino acids showed significant difference between wine mash and grape vinegar, with 15 amino acids in wine mash and 5 in grape vinegar.The contents of 8 metal elements tested in this study showed little difference between wine mash and grape vinegar.