摘要
以新鲜干红葡萄酒为试验材料,使用SK台式超声波处理机进行人工催陈,采用气相色谱和质谱联用的方法,研究了经超声波处理酒样香气成分的变化情况,并对经过超声波处理后酒样进行感官分析。结果表明:新鲜干红葡萄酒经超声波处理18 min后,总酯的相对含量从19.61%增加至31.19%,总醇的相对含量从70.16%降低至60.43%,说明超声波处理可使新鲜干红葡萄酒样在催陈过程中进行氧化、还原、酯化等作用,促进酒体老熟去杂增香使酒体柔和老熟,感官评定多项评定指标分数增加。
Several dry red wines were treated with ultrasonicator of SK to test the influence of ultrasonic processes on dry red wine, the aroma compound were analyzed by GC/MS, and sensoryanalysis was made. The results indicated when the wine was treated by the ultrasonic for 18 rain,the contents of the total esters increased from 19.61% to 31.19% ,the content of total alcohols Isoamyl alcohol decreased 70.16% to 60.43 % ,Ultrasonic promote oxidation, reduction, esterification in the process of the fresh dry red wine aging, advance wine aging, produce flavour and remove precipitate, develop soft liquor style, a number of indicators scores of the sensory analysis increased.
出处
《北方园艺》
CAS
北大核心
2008年第11期198-201,共4页
Northern Horticulture
基金
保定市科技局农产品加工平台建设资助项目(05N005)
