摘要
研究MLF对赤霞珠葡萄酒中主要挥发性成分的含量和比例的影响。采用液-液萃取方法,利用GC-MS对葡萄酒中挥发性成分进行了分离、鉴定和计算。结果表明,MLF葡萄酒较未经MLF的葡萄酒中挥发性成分的总量有所提高;异戊醇、2-羟基丙酸乙酯、琥珀酸乙酯和醋酸在两工艺的葡萄酒中的含量和比例存在明显差异;乳酸、乳酸乙酯和两种未能准确鉴定的物质只在MLF葡萄酒中作为主要成分被分离检测到。MLF增加了挥发性成分的总含量,同时改变了部分挥发性成分的含量和比例,产生了新的挥发性成分,从而影响和改变了葡萄酒的香气。
The effects ofmalic acid-lactic acid fermentation （MLF） on the contents and the proportion of main volatile components in grape wine were studied. The main volatile components in grape wine were separated, identified and calculated by liquid-liquid extraction and GC-MS. The results indicated that the total quantity of volatile components in grape wine after MLF had increased and there were evident difference in the contents and proportion ofisoamyl alcohol, 2-ethyl hydracrylic acid, ethyl succinate, and acetic acid in the two kinds of grape wine treated or not treated by MLF. Besides, lactic acid and ethyl lactate, which could not be accurately identified in grape wine not treated by MLF, could be easily separated and identified in grape wine treated by MLF like other main components. In a word, MLF could increase the total quantity of volatile components and change the contents and proportion of volatile components and produce new volatile components which could further influence and perfect grape wine aroma.
出处
《酿酒科技》
北大核心
2006年第1期50-52,共3页
Liquor-Making Science & Technology
关键词
MLF
葡萄酒
挥发性成分
malic acid-lactic acid fermentation （MLF）
grape wine
volatile components
