不同橡木片浸渍对冰葡萄酒香气成分的影响

本实验以威代尔冰葡萄酒为研究对象,使用不同产地(法国橡木、美国橡木)和不同烘烤程度(轻度、中度和重度)的橡木片低温浸渍陈酿3个月,利用液-液萃取与气相色谱-质谱联用技术,对不同陈酿方式的冰葡萄酒香气成分进行了定性定量分析。结果表明,提取并有效分离到66种化合物,通过NIST05标准谱库检索,结合现有报告中冰酒的主要挥发性物质,定量检测出23种不同的香气成分。不同橡木片浸渍冰葡萄酒的香气成分在种类和含量上存在着一定的差异,从而构成了不同陈酿方式冰葡萄酒独特的香气及风格。

Effects of Impregnation with Different Oak Chips on the Flavoring Components of Ice Wine

In the experiment,Vidal ice wine was used as the research object,oak chips of different producing origins(French oak chips and American oak chips)and different roasting degrees(mild,moderate and severe)were used for low-temperature wine impregnation for three months.Then liquid-liquid extraction and GC-MS were applied for the quantitative and qualitative analysis.The results showed that,66 kinds of compounds were extracted and effectively separated.After information retrieval from NIST05 standard spectral library,23 different flavoring components were identified.There was certain difference in the varieties and the content of flavoring components in ice wine after the impregnation with different oak chips,which finally resulted in different aroma and style of ice wine.