橡木桶陈酿花卉酒的研究  

RESEARCH ON AGING PROCESS OF ROSE WINE IN OAK BARREL

作　　者：于智勇[1] 孙长花[1] 杨丽珍[1] 张素华[2] 李静[1] 侍静[1] 

机构地区：[1]扬州职业大学生化工程系,江苏扬州225009 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《河南工业大学学报（自然科学版）》2012年第4期61-64,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：江苏省2011年大学生实践创新训练计划立项项目(GZ2011-618)

摘　　要：采用气-质联用仪检测花卉酒在橡木桶中陈酿期间风味成分的变化.结果表明,经橡木桶陈酿的花卉酒增加了呋喃酮等香气成分,丁香酚、苯乙醇等花卉酒的特征香气随着陈酿的进行,含量有所提高,并且花卉酒色泽诱人,香气柔和,嗅感细腻.In this paper, we determined the flavoring components of rose wine during aging in oak barrel by use of GC/MS. The results showed that the rose wine aged in oak barrel had some aroma compounds, such as eugenol and furanone; the content of characteristic aroma components, such as benzyl alcohol, of the rose wine increased with the aging; and the rose wine had good color, gentle odor and sweet smell

关 键 词：花卉酒 橡木桶 陈酿 气相色谱-质谱法(GC MS) 

分 类 号：TS262.3[轻工技术与工程—发酵工程]