摘要
以巨峰葡萄冬果为原料,对其进行酿酒实验及中试,研究其酿造工艺,并对葡萄酒品质进行分析,利用GC-MS分析了香气物质。结果表明,巨峰冬果品质优良,平均可溶性固形物达到18%以上,酸度6～8 g/L,其葡萄酒香气成分主要为正戊醇、辛酸乙酯、乙酸乙酯,表现为花香和果香,具有较好的酿酒特性。
The second-crop Kyoho grape was used as raw materials for wine-making experiments and pilot production test, the production techniques were studied, the quality of the produced grape wine was evaluated, and the flavoring compositions of the produced grape wine were analyzed by GC-MS. The results showed that the quality of second-crop Kyoho grape was excellent with its average total soluble solids above 18% and its acidity between 6-8g/L. The major flavoring compositions of the produced grape wine were n-pentanol, ethyl octanoate and ethyl acetate which presented floral and fruity aroma. The second-crop Kyoho grape had good wine-making properties.
出处
《酿酒科技》
2011年第8期21-23,27,共4页
Liquor-Making Science & Technology
基金
广西壮族自治区科技攻关(桂科攻101000086)
广西农科院基本科研业务重点项目[201120Z(基)]
关键词
葡萄酒
巨峰冬果
酿酒特性
wine
second-crop Kyoho grape
brewing characteristics.
