摘要
采用气相色谱—质谱联用(GC-MS)技术对石榴白兰地不同馏分及橡木催陈后的酒样中挥发性成分进行了分析.结果从6种酒样中分离鉴定了81种化学成分,一级、二级石榴白兰地及芳香水中挥发性成分差别明显,经橡木陈酿后一级品挥发性成分由15种增加至36种,二级品由15种增加至22种,芳香水由12种增加至26种.表明蒸馏工艺不同馏分截取对石榴白兰地香气成分影响明显,采用橡木催陈能显著增加石榴白兰地的香气成分.
The aroma components in pomegranate different distillate brandy and oak aged distillate brandy were extracted by liquid - liquid, and were analyzed by GC - MS. The results were as follows ： total 81 kinds of chemical composition were identi- fied in wine simples. The volatile components in various un - oak - aged distillate brandy were obvious differences. After clas- sics oak aging, the kinds of aroma components were changed： volatile components increased from 15 to 36 species in primary brandy, increased from 15 to 22 species in secondary brandy, and increased from 12 to 26 species in aromatic substances. The results indicated that the process of intercept different distillation of pomegranate brandy had a obvious impact on quantity of a- roma composition. And the addition of oak chips could significant increase in the content of oak - related aroma components.
出处
《枣庄学院学报》
2017年第2期1-10,共10页
Journal of Zaozhuang University
关键词
石榴白兰地
橡木催陈
挥发性成分
pomegranate brandy
artificial aging with oak
aroma components
