摘要
利用液液萃取法提取香气成分,采用气相色谱-质谱联用技术对王朝干白、玫瑰香干白进行分析。从两种干白葡萄酒中质谱共分离出54种组分,鉴定出51种组分,其中二者共有组分为27种,醇类和酯类的含量最高,是构成干白葡萄酒香气的主要成分。
The flavoring compositions of two different dry white grape wine （Dynasty Dry white grape wine and Rose-flavor dry white grape wine） were extracted by liquid-liquid extraction method and then analyzed by GC-MS. 54 kinds of flavoting compositions in total were separated from the two grape wine and 51 of them were indentified. 27 kinds of flavoring compositions existed in both of the two grape wine, and the content of alcohol and esters was the highest, which proved that they were the main flavoring compositions in dry white grape wine.
出处
《酿酒科技》
北大核心
2007年第5期71-73,76,共4页
Liquor-Making Science & Technology
关键词
干白葡萄酒
玫瑰香
液液萃取
气质联用
dry white grape wine
rose-flavor
liquid-liquid extraction
GC-MS
