摘要
利用高效液相色谱(HPLC)检测桃红和干红葡萄酒中的花色苷,结果表明,其主要花色苷种类相同。二甲花翠素3-O-葡萄糖苷是这两种葡萄酒中主要的呈色物质,分别占花色苷总成分的62.94%、50.62%。利用GC-MS检测酒体香气成分,从桃红葡萄酒中共检出31种香气物质,干红葡萄酒中共检出32种香气成分,二者主要的香气物质为:乙醇、丙醇、2-甲基丙醇、2-甲基-丁醇、正己醇、乙酸乙酯、丁酸乙酯、乙酸-3甲基-丁酯、己酸乙酯、2-甲基-丙酸乙酯、2-羟基-丙酸乙酯。这2种酒在花色苷和香气种类上均具有相似性,但在含量上有明显的差异。
Anthocyanins in rose wine and in red wine were detected by HPLC, and the results showed that the two wine products had the same an- thocyanins and malvidin 3-O-glucoside was the main coloring substance, 62.94% and 50.62% of the total anthocyanins respectively. The flavoring components of rose wine and red wine were analyzed by GC-MS, the results showed that 31 flavoring components were identified in rose wine and 32 flavoring components were identified in red wine. The main flavoring components in two wine products were ethanol, propyl alcohol, 2-methyl propioric acid, 2-Methyl-l-butanol, hexyl alcohol, ethyl acetate, ethyl butyrate, methoxybutyl acetate, ethyl caproate, ethyl isobutyrate, and ethyl lactate. In conclusion, there presented similarities in anthocyanin varieties and flavoring components between rose wine and red wine, but their content was quite different.
出处
《酿酒科技》
北大核心
2012年第11期84-86,90,共4页
Liquor-Making Science & Technology
