摘要
采用气相色谱和质谱联用研究了新鲜干红葡萄酒经高强电场处理后其醇、酸、酯等成分的变化情况。结果表明 :经一定条件下的高强电磁场处理后 ,葡萄酒中的杂醇油特别是异戊醇 )相对含量下降 ,总酯含量上升 ,与口感品尝结论一致。
The content variation of alcohol, acid and ester in dry red wine after treated by high voltage electric field (HVEF) were measured by GC/MS. Results showed that the relative contents of fusel oil (especially isoamyl alcohol) were decreased while the total content of ester were increased after treated by HVEF.
出处
《酿酒》
CAS
北大核心
2004年第3期45-47,共3页
Liquor Making
