闪蒸品丽珠干红葡萄酒香气成分的GC/MS分析  

GC/MS analysis of aroma compounds in Cabernet Franc wine made with flash evaporation

作　　者：柴菊华[1] 崔彦志 刘维维[3] 杨晓宽[1] 王莉 张学峰 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]朗格斯酒庄(秦皇岛)有限公司,河北秦皇岛066600 [3]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2011年第5期49-52,共4页China Brewing

基　　金：河北省教育厅科技项目(2009441)

摘　　要：采用溶剂萃取法提取闪蒸和传统品丽珠干红葡萄酒中的香气成分,经气相色谱-质谱联机分析,闪蒸干红酒鉴定出30种香气成分,包括16种酯、6种醇、3种萜烯类、4种酸和1种酮,传统干红酒鉴定出26种香气成分,包括14种酯、4种醇、4种萜烯类、2种酮、1种酸和1种醚。与传统品丽珠干红酒相比,闪蒸品丽珠干红酒酯类化合物相对含量提高29.43%,醇类化合物相对含量降低20.99%,葡萄酒香气更加浓郁、复杂、深沉。The aroma compounds of Cabernet Franc wines made with flash evaporation and traditional technology were extracted by solvent extraction and analyzed by GC/MS method. The results showed that there were 30 aroma compounds in Cabernet Franc wine made with flash evaporation, including 16 esters, 6 alcohols, 3 terpenes, 4 acids and 1 ketone; and there were 26 aroma compounds in Cabernet Franc wine made with traditional technology, including 14 esters, 4 alcohols, 4 terpenes, 2 ketones, 1 acid and 1 ether. Comparing with the wine made with traditional technology, the relative content of esters was increased by 29. 43%, and the relative content of alcohol was reduced by 20. 99% in Cabernet Franc wine made with flash evaporation. Besides, the aroma was stronger, more complex and heavy.

关 键 词：闪蒸工艺 传统工艺 品丽珠 干红葡萄酒 香气成分 GC/MS法 

分 类 号：O657.7[理学—分析化学]