摘要
采用二氯甲烷液液萃取法提取赤霞珠和玫瑰香干红葡萄酒中的香气成分,利用气相色谱-质谱、计算机检索等技术对分离化合物进行鉴定,结果共检测出34种挥发性成分,其中异戊醇、苯乙醇、丁二酸二乙酯、辛酸乙酯、二羰基苯甲酸甲酯、邻苯二甲酸二甲酯、邻苯二甲酸二乙酯为2种酒所共有;羟基-丁二酸-乙酯、2-羟基-3-苯基丙酸乙酯、2,2-二甲基戊酸、2-(2-氧化丙烯醇)-苯甲醛、色氨酸为赤霞珠所特有,十二酸乙酯、邻苯二甲酸二丁酯等为玫瑰香特有,其中芳樟醇、-萜品醇与少量苯环类化合物可能是玫瑰香所特有的典型性香气物质。
The aromatic compounds were extracted from dry red wine of Cabernet Sauvignon and muscat by solvent extraction and they are analyzed by GC/MS, meanwhile their relative contents were determined by peak area normalization method. 34 compounds were separated and identified; they were mainly Alcohols, Esters, Acids and other constituents. Both two wines have isoamyl alcohol, benzene ethanol, diethyl butan dioate, ethyl octanoate, which are main aroma compounds. Diethyl butan dioate, 2-hydroxy-3-phenylpropanoate, 2,2-dimethylvaleric acid, and tryptophan were only found in dry wine of Cabemet Sauvignon, while ethyl dodecanoate and dibutyl phthalate were unique in another wine. Linalooll and alpha terpineol is representative flavour components for Rose-flavor red wines.
出处
《中国酿造》
CAS
北大核心
2009年第12期124-127,共4页
China Brewing
