Position: Home > Articles > Effect of Cold Treatment of Grapes on Aroma Components of Ecolly Dry White Wine
FOOD SCIENCE
2016,37
(13)
71-76
低温处理葡萄对爱格丽干白葡萄酒香气成分的影响
作 者：
李娜娜;王华;唐国冬;杨继红
单 位：
西北农林科技大学葡萄酒学院
关键词：
爱格丽葡萄;香气成分;低温处理;感官评价
摘 要：
目的:以不同温度处理爱格丽葡萄原料,寻找增加爱格丽干白葡萄酒香气的最适温度。方法:以白色酿酒葡萄品种爱格丽为原料,16℃处理为对照,分别在4、-8、-20、-32℃条件下进行低温处理,采用小容器酿酒规范酿制葡萄酒并测定葡萄酒的理化指标,搅拌棒吸附萃取(stir bar sorptive extraction,SBSE)提取葡萄酒中的香气成分,再通过热脱附-气相色谱-质谱联用仪来定性和定量分析葡萄酒的香气成分,用SPSS 19.0软件进行香气成分的主成分分析(principal component analysis,PCA),8名经过培训的感官品尝小组成员对酒样进行感官评价。结果:低温处理能促使葡萄酒中香气成分种类的增加和含量的提高。结论:-8、-20℃低温处理葡萄可以显著提高爱格丽干白葡萄酒的香气质量,可在一定程度上使葡萄酒的香气更加浓郁。
译 名：
Effect of Cold Treatment of Grapes on Aroma Components of Ecolly Dry White Wine
作 者：
LI Nana;WANG Hua;TANG Guodong;YANG Jihong;College of Enology, Northwest A&F University;Viti-viniculture Experiment Station (Heyang) of Northwest A&F University;
关键词：
Ecolly grape;;aroma components;;cold treatment;;sensory evaluation
摘 要：
Objective: To seek the optimum cold treatment for Ecolly grapes for aroma enhancement in Ecolly dry white wine. Methods: Ecolly grapes were treated at temperature gradients of 4,-8,-20, and-32 ℃(16 ℃ was used as control), respectively before winemaking in small containers according to the grape wine making technical specifications, and physical and chemical analyses of the finished wines were done. Aroma components of the wines were extracted by stir bar sorptive extraction(SBSE) for qualitative and quantitative analysis by thermal desorption-gas chromatography-mass spectrometry. Principal component analysis(PCA) was utilized to analyze the aroma components through SPSS 19.0 software. Eight trained sensory panelists evaluated the sensory quality of these dry white wine samples. Results: Low temperature treatment caused an increase in the kind and amounts of aroma components in wine. Conclusion: Low temperature treatments at either-8 or-20 ℃ can significantly improve the quality of wine aroma by enhancing its aroma intensity to some extent.
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