摘要
以玫瑰香葡萄为原料,研究不同破碎程度对干红葡萄酒风味的影响。采用液-液萃取法提取玫瑰香干红葡萄酒中的香气成分,进行GC-MS分析。结果表明,破碎程度为70%的样品口感最好。
Muscat Hambourg was used as raw materials in the experiment to study the effects of different crashing ratio on dry red wine. The aroma components in Muscat Hambourg dry red wine were extracted by solvent extraction. According to the analysis by gas chromatography/mass spectrometry, 70% crashing ratio was the best for Muscat Hambourg dry red wine.
出处
《中外葡萄与葡萄酒》
2008年第5期11-14,共4页
Sino-Overseas Grapevine & Wine
关键词
玫瑰香
破碎程度
风味
GC—MS法
Muscat Hambourg
crashing ratio
aroma component
gas chromatography/mass spectrometry
