摘要
香气是葡萄酒的重要感官成分,它来自于葡萄浆果、酿造和陈酿各阶段。葡萄酒酿造过程中添加浸渍酶有助于葡萄中香气前体物的浸出,增加葡萄酒的芳香潜能。本研究采用顶空固相微萃取(HS-SPME)技术提取香气物质,气相色谱与质谱联用(GC-MS)技术定性定量分析香气物质,比较了FCE、Vinozym G和Ex-colour3种浸渍酶对蛇龙珠葡萄酒香气物质的影响。结果显示,3种浸渍酶处理的蛇龙珠葡萄酒中主要香气成分相似,但含量有所差异。添加Vinozym G浸渍酶处理的酒中酯类、酸类、醇类、萜烯类、酮类、苯环衍生物类等各类香气物质总量均达到最高,对萜烯类香气物质的浸促作用尤为显著;表明Vinozym G浸渍酶更有利于增强蛇龙珠葡萄酒的芳香潜力。
Aroma of wine is an important sensory quality and it comes not only from grape berries and brewing process, but also from ageing stage. Application of macertion enzymes in the process of wine making will help to make the aromatic precursors extract from grape to must and thus increase the aromatic potential of wines. In the present study, the effects of three maceration enzymes FCE, Vinozym G and Ex-colour on aromatic compounds of Cabernet Gernischet red wine were investigated by means of headspace solid phase microe-xtraction （HS-SPME） combined with gas chromatography/mass spectrometry（GC/MS）. The results showed that the composition of aromatic compounds was similar in the wine samples that were added various maceration enzymes, but the contents of aromatic compounds were different. The Vinozym G-applied wines contained the highest levels of various aromatic compounds including esters, acids, alcohols, terpenes, ketones, benzene derivatives and other kinds of aromatic substances, of which terpenoid compounds was shown the most significant increase. It was thus suggested that Vinozym G could significantly enhance the aroma of red wines.
出处
《中外葡萄与葡萄酒》
2009年第3期14-18,共5页
Sino-Overseas Grapevine & Wine
