摘要
以霞多丽葡萄、苦水玫瑰花为原料,通过混合发酵制得霞多丽玫瑰酒。采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME/GC-MS)比较分析霞多丽葡萄、苦水玫瑰花、霞多丽玫瑰酒的香气组分构成。霞多丽葡萄中初步分离定性36种化合物,醇类物质居多;苦水玫瑰花中初步分离定性59种化合物,萜烯类物质居多;霞多丽玫瑰酒中初步分离定性56种化合物,醇类和酯类物质种类较多。霞多丽葡萄、苦水玫瑰花和霞多丽玫瑰酒共有香气组分10种;霞多丽玫瑰酒与苦水玫瑰花共有7种香气组分,多为萜烯类及其相应酯类,以苦水玫瑰花特征香气物质为主;霞多丽玫瑰酒与葡萄共有香气组分12种。苦水玫瑰花的添加有助于提高酒的花香品质。
Kushui rose（Rosa rugosa×Rosa Sertata） and chardonnay was used for brewing rose and chardonnay wine.Aroma components of chardonnay,Kushui rose and rose and chardonnay wine were analysed and compared by solid-phase microextraction combined with gas chromatography-mass spectrometry.36 aroma components were determined in chardonnay and the majority of them were alcohols.59 aroma components were determined in kushui rose and the majority of them were tepenes.56 aroma components were determined in rose and chardonnay wine,among them the species of alcohols and esters were more than others.10 common components existed in chardonnay,kushui rose and rose and chardonnay wine.7 common components existed in kushui rose and rose and chardonnay wine,most of them were tepenes and their corresponding esters.12 common components existed in chardonnay and rose and chardonnay wine.Adding rose flower was benefit for the fragrance quality of wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第22期172-177,共6页
Science and Technology of Food Industry
基金
兰州市科技发展计划项目(2010-1-235)
科技人员服务企业行动项目(2009GJG10042)
