| 3种酵母对贵人香干白葡萄酒香气的影响 |
| |
| 引用本文： | 刘彦妮,王璞,吴玉文,段长青,潘秋红.3种酵母对贵人香干白葡萄酒香气的影响[J].中外葡萄与葡萄酒,2009(5). |
| |
| 作者姓名： | 刘彦妮 王璞 吴玉文 段长青 潘秋红 |
| |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,1000832
2. 安徽省宿州市安琪生化有限公司,安徽宿州,234000 |
| |
| 摘 要： | 本文采用顶空固相微萃取结合气相色谱与质谱联用(GC/MS)技术,研究了LVCB、FW和QA23酵母对贵人香干白葡萄酒香气的影响.结果表明,3种酵母发酵的贵人香干白酒中主要香气的组成基本相似,但不同香气物质含量存在差异.酵母LVCB和FW的产酸、产酯能力以及总体产香性能要优于酵母QAE3;酵母FW总体产醇能力最差;与FW发酵的干白葡萄酒相比较,LVCB发酵的葡萄酒中酯类总量较低,但主要的酯类物质含量差异不明显.研究结果为不同香型葡萄酒的酿造提供了有用的信息.
|
| 关 键 词： | 酵母 干白葡萄酒 香气 顶空固相微萃取 气相色谱与质谱联用 |
Effects of three kinds of yeasts on aroma of Italian Riesling dry white wines |
| |
| Liu Yanni,Wang Pu,Wu Yuwen,Duan Changqing,Pan Qiuhong.Effects of three kinds of yeasts on aroma of Italian Riesling dry white wines[J].Sino-Overseas Grapevine & Wine,2009(5). |
| |
| Authors: | Liu Yanni Wang Pu Wu Yuwen Duan Changqing Pan Qiuhong |
| |
| Affiliation: | 1. College of Food Science and Nutritional Engineering;China Agricultural University;Beijing 100083;2. Anqi Biochemistry Co. Ltd;Suzhon;Anhui;234000 |
| |
| Abstract: | The effects of three kinds of yeasts-LVCB, FW and QA23 on aroma compounds of Italian Riesling dry white wines were analyzed by means of solid-phase microextraction coupled with gas chromatography-mass spectrometry(GC/MS). The results indicated that these three wine samples had similar composition of the main aroma, but showed different contents of various aromatic compounds. Yeasts LVCB and FW had stronger abilities than QA23 in the overall producing aroma as well as producing acids and esters; The producti... |
| |
| Keywords: | yeast dry white wine aroma solid-phase microextraction gas chromatography-mass spectrometry |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
