摘要
实验以苦水玫瑰和美乐葡萄为原料,进行共同发酵生产玫瑰加香葡萄酒。通过正交实验,结合感官评定,选择出最佳的工艺条件为:玫瑰:葡萄为3:100(m:m),ZYM COULEUR果胶酶和RA17酵母菌。使用气相色谱-质谱(GC-MS)联用技术对玫瑰加香葡萄酒的香气成分进行检测,初步定性出44种化合物。其他理化指标显示所得加香葡萄酒品质较好。
The Kushui Rose and Melot were used as material to produce fermented rose flavoured wine. The optimum technology was selected by orthogonal design and sensory analysis,and the best result indicated that Rose.Grape was 3：100（m：m）,ZYM COULEUR pectinase,and RA17 yeast. 44 aroma compounds of rose flavoured wine were identified by GS-MS,and the other physics and chemistry indexes showed it had higher quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期208-212,共5页
Science and Technology of Food Industry
基金
甘肃省科技厅科技支撑计划(1011NKCA059)
关键词
玫瑰花
加香葡萄酒
工艺
正交实验
香气成分
rose flavoured wine technology orthogonal design volatile compound
