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不同年份甜型玫瑰香葡萄酒品质差异研究 被引量:4

Quality Difference among Sweet Muscat Wine of Different Ages
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摘要 研究了戎子酒庄不同年份甜型玫瑰香葡萄酒中的香气成分和花色苷的种类及含量,采用静态顶空气相色谱质谱联用仪和高效液相色谱仪检测出2010年葡萄酒中的香气成分21种、花色苷6种;2012年葡萄酒中的香气成分20种、花色苷6种;2013年葡萄酒中的香气成分21种、花色苷8种,2015年葡萄酒中的香气成分19种、花色苷6种;2016年葡萄酒中的香气成分17种、花色苷8种。结果分析得出,不同年份甜型玫瑰香葡萄酒中香气成分和花色苷组成及含量存在显著差异,其与葡萄酒的生产年份有一定相关性。 In this study, the types and the content of aroma components and anthocyanins in sweet Muscat wine of different ages in Rongzi Chateau were explored. Through static headspace GC-MS and HPLC analysis, 21 kinds of aroma components and 6 kinds of anthocyanins were detected in sweet Muscat wine of 2010, 20 kinds of aroma components and 6 kinds of anthocyanins were detected in wine of 2012, 21 kinds of aroma components and 8 kinds of anthocyanins were detected in wine of 2013, 19 kinds of aroma com- ponents and 6 kinds of anthocyanins were detected in wine of 2015, and 17 kinds of aroma components and 8 kinds of anthocyanins were detected in wine of 2016. The results suggested that there were significant difference in aroma components and anthocyanins among wine products of different ages and such difference might be related to the production year of the wine.
作者 张会宁 ZHANG Huining(Rongzi Chateau Co. Ltd., Xiangning, Shanxi 042100, China)
出处 《酿酒科技》 2017年第10期79-83,共5页 Liquor-Making Science & Technology
关键词 顶空气相色谱质谱联用仪 高效液相色谱仪 香气成分 花色苷 玫瑰香葡萄酒 headspace gas chromatography-mass spectrometry high performance liquid chromatography aroma components antho-cyanins Muscat wine
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