摘要
本研究通过气相色谱-离子迁移谱(Gas chromatography-ion mobility spectrometry,GC-IMS)联用技术,比较不同陈酿方式对葡萄酒香气品质的影响。结果显示:干白葡萄酒经过海底陈酿后醛类和酮类挥发性化合物明显减少,醇类和酯类化合物有所增加。其中差异最大的成分是乙酸异戊酯和乙酸异丁酯,与普通窖藏相比分别增加了21.78倍和11.06倍。干红葡萄酒经过海底陈酿后醇类、醛类和酯类含量增加,酮类和其他化合物含量减少。其中差异最大的成分是乙酸丁酯和异丁醇,与普通窖藏相比分别增加了293.66倍和44倍。感官品评结果表明,海藏方式有助于葡萄酒的熟化,相较于窖藏的葡萄酒具有更柔顺的感官品质。
In this study,Gas chromatography-ion mobility spectrometry(GC-IMS)was used to compare the effects of different aging methods on the aroma quality of wine.The results showed that the aldehydes and ketones were significantly reduced,while the alcohols and esters were increased in dry white wine.Among them,iso-amyl acetate and iso-butyl acetate had the biggest difference,which increased 21.78 times and 11.06 times,respectively,compared with ordinary cellars.The contents of alcohols,aldehydes and esters in dry red wines increase and the contents of ketones and other compounds decrease after undersea aging.Among them,butyl acetate and isobutanol showed the greatest difference,which increased 293.66 times and 44 times,respectively,compared with ordinary cellars.The sensory evaluation results showed that seafloor storage method contributed to wine ageing,with a more flexible sensory quality than cellaring wine.
作者
吴强
WU Qiang(Penglai Grape and Wine Industry Development Service Center,Penglai 265600,China)
出处
《中外葡萄与葡萄酒》
北大核心
2021年第5期49-54,共6页
Sino-Overseas Grapevine & Wine
