不同果胶酶处理北冰红冰葡萄汁酿制北冰红冰酒香气成分分析  

Analysis of Aroma Components of Ice Wine Brewed from Beibinghong Grape Juice Treated with Different Pectinases

作　　者：张宝香[1] 舒楠[1] 金宇宁 赵滢[1] 秦红艳[1] 许培磊[1] 刘迎雪[1] 杨义明[1] 路文鹏[1] ZHANG Baoxiang;SHU Nan;JIN Yuning;ZHAO Ying;QIN Hongyan;XU Peilei;LIU Yingxue;YANG Yiming;LU Wenpeng(Institute of Special Animal and Plant Sciences,Chinese Academy of Agricultural Sciences,Changchun,Jilin 130112,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130112

出　　处：《酿酒科技》2020年第12期38-43,共6页Liquor-Making Science & Technology

基　　金：吉林省科技发展计划项目(20190301056NY)。

摘　　要：采用气相离子迁移色谱(gas chromatography-ion mobility spectroscopy,GC-IMS)对酿制北冰红冰酒的香气成分进行测定分析,检测到北冰红山葡萄原汁经不同果胶酶降胶处理后酿制的冰酒每个酒样中的44种香气物质,确定了其中39种香气成分及其相对含量;指纹图谱和样品的PCA分析图显示:1号、6号样品与其他样品的香气成分含量差异大,3号、4号、8号样相似度比较高;4号样果胶酶VR-L处理北冰红葡萄汁酿制的冰酒总挥发性香气物质含量20800.879μg/L,酯类物质含量为9683.24μg/L,占挥发性物质总量的46.55%,明显高于其余样品组,品质相对较好。Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the aroma components of Beibinghong ice wine.44 aroma components were detected in each sample of ice wine brewed from grape juice treated with different pectinases,and 39 aroma components and their relative contents were determined.The fingerprint and PCA analysis showed that the contents of aroma components of samples 1 and 6 were slightly different from those of the other samples,and the similarity between samples 3,4,and 8 was higher.The content of total volatile aroma components in sample 4(treated with pectinase VR-L)was 20800.879μg/L;its ester content was 9683.24μg/L,accounting for 46.55%of the total volatile components,which was significantly higher than that of the other samples,indicating good quality.

关 键 词：气相离子迁移色谱 北冰红 冰酒 果胶酶 香气 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.6[轻工技术与工程—食品科学与工程]