三个品种猕猴桃贵腐酒的香气特征分析  

Analysis of aroma characteristics of three varieties of kiwifruit noble wine

作　　者：王陶 徐姿静[2] 张文学[3] 罗惠波 唐清兰[2] 刘孟华[2] 樊科权[2] 张奶英 徐占成[2] WANG Tao;XU Zijing;ZHANG Wenxue;LUO Huibo;TANG Qinglan;LIU Menghua;FAN Kequan;ZHANG Naiying;XU Zhancheng(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China;Jiannanchun Group Co.,Ltd.,Deyang 618200,China;College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]四川剑南春集团有限责任公司,四川德阳618200 [3]四川大学轻纺与食品学院,四川成都610065

出　　处：《中国酿造》2023年第1期65-71,共7页China Brewing

基　　金：四川省教育厅项目(18ZB0420);酿酒生物技术及应用四川省重点实验室项目(NJ2018-09);德阳市产学研合作项目(2019CK100)。

摘　　要：该研究通过运用人工贵腐工艺和传统干型酒工艺对海沃德(Hayward)、黄金果(Hort16A)和红阳(Hongyang)3个不同品种的猕猴桃进行贵腐酒和传统干型酒的酿造,并对其香气成分特征进行分析。结果表明,与传统干型酒酿造工艺相比,人工贵腐酒中检出7种特征性酯类、4种萜烯类物质和2种愈创木酚,说明人工贵腐工艺能够更好的提升猕猴桃酒的香气复杂度,同时形成自己特有的香气特征。同时,验证了人工贵腐工艺在猕猴桃酒酿造中的可行性。In this study,noble wine and traditional dry wine were brewed with three different varieties of kiwifruit(Hayward,Golden Fruit(Hort16A)and Hongyang)by artificial noble and traditional dry wine processes,and the aroma composition characteristics were analyzed.The results showed that 7 characteristic esters,4 terpenoids and 2 guaiacols were detected in the artificial noble wine compared to the traditional dry wine brewing process,indicating that the artificial noble process could better enhance the aroma complexity of kiwifruit wine while developing its own unique aroma characteristics.At the same time,the feasibility of the artificial noble process in kiwifruit wine brewing was verified.

关 键 词：猕猴桃 品种 贵腐酒 香气特征 气相色谱-质谱 感官评价 

分 类 号：TS262.4[轻工技术与工程—发酵工程]