超高压处理对冰葡萄酒香气成分的影响

Effect of Ultra High Pressure Treatment on Aroma Components of Ice Wine

为探讨超高压(ultra high pressure,UHP)处理对冰葡萄酒香气成分的影响,将冰葡萄酒经不同压强超高压处理后,采用液液萃取法富集,用气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)检测处理前后冰葡萄酒香气成分的变化,并采用面积归一化法测定各成分的相对含量。结果表明:超高压处理后冰葡萄酒香气成分发生改变,其中以异戊醇、苯乙醇、丁二酸二乙酯、乙酸乙酯和己酸乙酯等发挥主要作用的物质相对含量的变化较显著,说明超高压处理能改善冰葡萄酒的香气。综合分析可得,300 MPa超高压处理能使冰葡萄酒的香气更加丰富柔和。

The effect of ultra high pressure(UHP) treatment on aroma components of ice wine was investigated.The aroma components were analyzed by capillary gas chromatography-mass spectrometry(GC-MS) after solvent extraction and their relative contents were determined by peak area normalization method.The results showed that UHP treatment caused changes in aroma components of ice wine.The predominant aroma compounds including isoamyl alcohol,phenethyl alcohol,diethyl succinate,ethyl acetate,and ethyl hexanate were changed obviously.Furthermore,the aroma of ice wine was made richer and softer after UHP treatment at 300 MPa.