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当前位置: 首页 > 文章 > 霞多丽葡萄、苦水玫瑰及其混合发酵酒的香气比较分析 食品工业科技 2012,33 (22) 172-177
Position: Home > Articles > Comparative analysis of aroma components in chardonnay,kushui rose and their mixed fermentation wine Science and Technology of Food Industry 2012,33 (22) 172-177

霞多丽葡萄、苦水玫瑰及其混合发酵酒的香气比较分析

作  者：
于倩;蒋玉梅;李霁昕;韩舜愈;盛文军;祝霞
单  位：
甘肃农业大学食品科学与工程学院
关键词：
霞多丽葡萄;苦水玫瑰;霞多丽玫瑰酒;香气化合物
摘  要：
以霞多丽葡萄、苦水玫瑰花为原料,通过混合发酵制得霞多丽玫瑰酒。采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME/GC-MS)比较分析霞多丽葡萄、苦水玫瑰花、霞多丽玫瑰酒的香气组分构成。霞多丽葡萄中初步分离定性36种化合物,醇类物质居多;苦水玫瑰花中初步分离定性59种化合物,萜烯类物质居多;霞多丽玫瑰酒中初步分离定性56种化合物,醇类和酯类物质种类较多。霞多丽葡萄、苦水玫瑰花和霞多丽玫瑰酒共有香气组分10种;霞多丽玫瑰酒与苦水玫瑰花共有7种香气组分,多为萜烯类及其相应酯类,以苦水玫瑰花特征香气物质为主;霞多丽玫瑰酒与葡萄共有香气组分12种。苦水玫瑰花的添加有助于提高酒的花香品质。
译  名：
Comparative analysis of aroma components in chardonnay,kushui rose and their mixed fermentation wine
作  者：
YU Qian,JIANG Yu-mei,LI Ji-xin,HAN Shun-yu,SHENG Wen-jun,ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
关键词：
chardonnay;kushui rose;rose and chardonnay wine;aroma components
摘  要：
Kushui rose(Rosa rugosa×Rosa Sertata) and chardonnay was used for brewing rose and chardonnay wine.Aroma components of chardonnay,Kushui rose and rose and chardonnay wine were analysed and compared by solid-phase microextraction combined with gas chromatography-mass spectrometry.36 aroma components were determined in chardonnay and the majority of them were alcohols.59 aroma components were determined in kushui rose and the majority of them were tepenes.56 aroma components were determined in rose and chardonnay wine,among them the species of alcohols and esters were more than others.10 common components existed in chardonnay,kushui rose and rose and chardonnay wine.7 common components existed in kushui rose and rose and chardonnay wine,most of them were tepenes and their corresponding esters.12 common components existed in chardonnay and rose and chardonnay wine.Adding rose flower was benefit for the fragrance quality of wine.

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