摘要
采用液液萃取结合气相色谱仪与质谱联用(GC-MS)技术,分析研究3种酿酒酵母DHS-1、BM45和安琪葡萄酒酵母对赤霞珠干红葡萄酒香气的影响。结果表明,这3种酵母发酵的葡萄酒中主要的香气成分相同,但含量不同。采用SPSS 16.0的最小显著性差异分析得出,3种酵母发酵的葡萄酒中有15种香气物质的相对含量存在显著性差异。酿酒酵母对赤霞珠干红葡萄酒的香气特点具有重要影响。
The aromatic components in Cabernet Sauvignon dry red wine fermented with DHS-1, BM45 and Angel yeast were compared using liquid-liquid extraction method and gas chromatography-mass spectrometry （GC-MS）. Results showed that the three wines had the same aroma component. However, the relative contents of 15 aroma components had significant difference among the three wins. So S. cerevisiae has an important influence on the aroma characteristics of Cabernet Sauvignon dry wine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期378-382,共5页
Food Science
基金
河北省科技支撑计划项目(092210003D)
