人工催陈玫瑰酒香气变化的研究  

Study on the Aroma Changes of Artificially Aging Rose Wine

作　　者：陈志炎[1] 孙长花[2] 张素华[3] 

机构地区：[1]安徽工商职业学院旅烹系,安徽合肥230041 [2]扬州职业大学生化工程系,江苏扬州225000 [3]扬州大学食品科学与工程学院食品系,江苏扬州225127

出　　处：《安徽农业科学》2011年第35期21793-21794,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究玫瑰酒的人工催陈工艺。[方法]新发酵的玫瑰酒分别放玻璃瓶、橡木桶中常温陈酿,利用气相色谱-质谱仪(GC-MS)定期定量测定各香气成分的含量。[结果]玻璃瓶中,陈酿酒的苯乙醇含量先增后减,新酒和陈酿1、2个月后的苯乙醇含量分别为77.33%、85.93%和81.63%,其丁香酚含量变化不大,新酒和陈酿13、个月后的丁香酚含量分别为1.52%、1.44%和1.01%。橡木桶中,陈酿酒的苯乙醇含量逐渐上升,陈酿13、个月后的苯乙醇分别含量为84.56%和87.79%,其丁香酚含量明显上升,陈酿12、个月后的丁香酚含量分别为5.42%和7.93%。橡木桶陈酿的酒中产生的丁香酚、呋喃酮等香气成分结合玫瑰花的特征香气使玫瑰花酒的香气更加复合和具有趣味。[结论]加入橡木陈酿玫瑰花酒是较好的处理方法。[Objective]The aim was to study artificially aging technology of rose wine.[Method]The newly fermented rose wine was aged in glass bottles and oak barrels and the contents of their various aroma components were determined quantitatively and periodically were determined by gas chromatography-mass spectrometer（GC-MS）.[Result]In glass bottles,the benzyl carbinol content of aged wine was first increasing and then decreasing and its contents in new wine and aged wine of 1 and 2 months were 77.33%,85.93% and 81.63% resp.;the eugenic acid content showed little change during aging process and its contents in new wine and aged wine of 1 and 3 months were 1.52%,1.44% and 1.01% resp.In oak barrels,the benzyl carbinol content of aged wine was increasing gradually and its contents in aged wine of 1 and 3 months were 84.56% and 87.79% resp.;the eugenic acid content was increasing obviously during aging process and its contents in aged wine of 1 and 2 months were 5.42% and 7.93% resp.The aroma components including eugenic acid and ketofuran produced in the aged wine in oak barrels were combined with the feature aroma of rose and this made the aroma of rose wine become more complex and interesting.[Conclusion]It was a better treatment method to added oak wood for aging rose wine.

关 键 词：玫瑰花酒 橡木桶 香气成分 

分 类 号：S37[农业科学—农产品加工]