摘要
研究浸泡法和发酵法制备的枸杞酒对枸杞酒香气成分的影响。采用GC-MS法分析不同酒的香气成分。结果表明,在浸泡法和发酵法枸杞酒中,分别检出25种和54种成分,酯类化合物的种类分别为5种和15种;醛酮类化合物的种类分别为5种和7种;羧酸类和醇类化合物的种类分别为10种和24种;杂环类化合物的种类分别为2种和5种,不同方法所得到的枸杞酒,香气成分不同,发酵法制备的枸杞酒的香气成分的种类多于浸泡法。
The effects of different production methods （including steeping method and fermentation method） on the flavoring compositions in wolfberry wine were investigated. The flavoring compositions in the wine were analyzed by GC-MS. The results showed that there were 25 kinds of flavoring compositions （including 5 kinds of ester compounds, 5 kinds of aldehyde ketone compounds, 10 kinds of carboxylic acids compounds and alcohol compounds, and 2 kinds of heterocyclic compounds） in wolfberry wine by steeping method, and 54 flavoring compositions （including 15 kinds of ester compounds, 7 kinds of aldehyde ketone compounds, 24 kinds of carboxylic acids compounds and alcohol compounds, and 5 kinds of heterocyclic compounds） in wolfberry wine by fermentation method. Wolfberry wine produced by different methods had different flavoring compositions （wine by fermentation method had more flavoring compositions than that by steeping method）.
出处
《酿酒科技》
北大核心
2007年第11期62-64,共3页
Liquor-Making Science & Technology
关键词
枸杞酒
枸杞
浸泡
发酵
香气成分
wolfberry wine
wolfberry
steeping
fermentation
flavoring compositions
