摘要
以赤霞珠、梅鹿辄和蛇龙珠干红葡萄酒为研究对象,对其香气成分、多酚物质、有机酸等成分含量进行差异性分析。结果表明,香气成分总量:赤霞珠>梅鹿辄>蛇龙珠;多酚总量:梅鹿辄>赤霞珠>蛇龙珠;有机酸总量:赤霞珠>梅鹿辄>蛇龙珠。3种葡萄品种在1-丙醇、3-甲基1-丁醇、β-苯乙醇、4-羟基-苯乙醇、丁二酸单乙酯、丁二酸二乙酯、咖啡酸、杨梅素、儿茶素、槲皮素、乳酸、酒石酸等成分含量上存在显著差异。
Cabernet Sauvignon, Medot and Cabernet Gernischet dry red wine were used as research objects to analyse the difference in their flavor- ing compositions content, polyphenols content and organic acids content. The experimental results showed as follows： total flavoring composi- tions content： Cabernet Sauvignon 〉 Merlot 〉 Cabernet Gernischet; total polyphenols content： Merlot 〉 Cabernet Sauvignon 〉 Cabernet Gernischet; and total organic acids content： Cabernet Sauvignon 〉Merlot 〉Cabernet Gernischet. There was evident difference in the content of 1-propyl alco- hol, 3-methyl-1-butanol, 2-phenylethyanol, 4-hydroxyphenethyl alcohol, monoethyl succinate, diethyl succinate, caffeic acid, myricetin, catechin, quercetin, lactic acid, and tartaric acid for three different dry red wine.
出处
《酿酒科技》
北大核心
2012年第4期56-58,共3页
Liquor-Making Science & Technology
关键词
干红葡萄酒
内在成分含量
差异性研究
赤霞珠
梅鹿辄
蛇龙珠
dry red wine
inner compositions content
difference
Cabernet Sauvignon
Merlot
Cabernet Gernischet
