柿子干酒和蒸馏酒中芳香化合物的研究  

Study on Aromatic Compounds in Persimmon Dry Wine and in Distilled Persimmon Liquor

作　　者：王贞强[1] 康晓军[2] 苏亚彬[3] 杨媛媛[3] 张瑶[3] 杨博[3] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]中国长城葡萄酒有限公司,河北怀来075400 [3]河北农业大学生命科学学院,河北保定071001

出　　处：《酿酒科技》2012年第2期36-38,共3页Liquor-Making Science & Technology

摘　　要：以柿子为材料,采用传统发酵制得柿子干白酒,以其为原料蒸馏得到柿子蒸馏酒。采用液液萃取法提取其芳香化合物,再利用GC-MS分析其成分,共检测到32种香气成分,其中酯类化合物(相对含量为9.05%)种类最多,有14种,构成了该酒的主要呈香成分。乙酸异戊酯和丁内酯赋予酒较强的新鲜果香味,有熟香蕉、生梨和苹果样的气味。在柿子蒸馏酒中共检测到29种芳香化合物,其中酸类物质(6种)相对含量最多,为53.04%,而酯类化合物种类最多,共检测到9种。Persimmon dry wine is produced through traditional fermentation of persimmon.Distilled persimmon liquor is produced through the distillation of Persimmon dry wine.The aromatic compounds in both persimmon dry wine and in distilled persimmon liquor were extracted by liquid-liquid extraction and then analyzed by GC-MS.There were 32 kinds of aromatic compounds detected in persimmon dry wine including 14 kinds of ester compounds（their relative content was 9.05 % and they were the main aroma-producing compounds in liquor,among them,isoamyl acetate and butyrrolactone produced fresh fruit aroma such as banana aroma,apple aroma and pear aroma in the wine）.There were 29 kinds of aromatic compounds detected in distilled persimmon liquor including 6 kinds of acid compounds（higher relative content as 53.04 %） and 9 kinds of ester compounds.

关 键 词：果酒 柿子 干白 蒸馏酒 芳香化合物 

分 类 号：TS262.7[轻工技术与工程—发酵工程]