摘要
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),分析了酶解处理对‘贵人香’干白葡萄酒香气物质的影响.结果表明:检索定性出未加酶‘贵人香’干白葡萄酒香气物质组分55种,加酶处理‘贵人香’干白葡萄酒香气物质组分68种,主要包括醇类、萜类、酯类、醛类、酮类及酸类化合物.经过AR2000糖苷酶处理后的葡萄酒中,新增了乙酸叶醇酯、律草烯、金合欢烯、罗勒烯、二氢月桂烯、月桂烯醇、紫苏醇、甜橙醛共8种萜类化合物.感官评价结果显示,糖苷酶处理对‘贵人香’干白葡萄酒的香气品质具有良好的修饰作用.
The effect of enzymolysis treatment on aroma compounds in ＇Italian Riesling＇ dry white wine was evaluated by headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS/SPME-GC/MS）.The result showed that 55 and 68 aroma compounds were identified in wine without adding enzyme and added enzyme,respectively,including alcohol,terpene,ester,aldehyde,ketone,and acid.There were 8 kinds of terpenoids were identified in wine treated with AR2000.It is suggested that enzymolysis treatment can modify the aroma quality of ＇Italian Riesling＇ dry white wine.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2011年第2期129-134,共6页
Journal of Gansu Agricultural University
基金
甘肃省教育厅项目(0602-02)
