| 酶解处理对'贵人香'干白葡萄酒香气物质的影响 |
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| 引用本文： | 祝霞,韩舜愈,蒋玉梅,宋慧丽,陈彦雄. 酶解处理对'贵人香'干白葡萄酒香气物质的影响[J]. 甘肃农业大学学报, 2011, 46(2): 129-134 |
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| 作者姓名： | 祝霞 韩舜愈 蒋玉梅 宋慧丽 陈彦雄 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070
2. 甘肃祁连葡萄酒业有限公司,甘肃,高台,734304 |
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| 摘 要： | 采用顶空固相微萃取结合气相色谱-质谱联用技术(HS/SPME-GC/MS),分析了酶解处理对‘贵人香,干白葡萄酒香气物质的影响.结果表明:检索定性出未加酶‘贵人香'干白葡萄酒香气物质组分55种,加酶处理‘贵人香'干白葡萄酒香气物质组分68种,主要包括醇类、萜类、酯类、醛类、酮类及酸类化合物.经过AR2000糖苷酶处理后...
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| 关 键 词： | 干白葡萄酒 酶解 萜类化合物 香气 |
Effect of enzymolysis treatment on aroma compounds in 'Italian Riesling' dry white wine |
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| ZHU Xia,HAN Shun-yu,JIANG Yu-mei,SONG Hui-li,CHEN Yan-xiong. Effect of enzymolysis treatment on aroma compounds in 'Italian Riesling' dry white wine[J]. Journal of Gansu Agricultural University, 2011, 46(2): 129-134 |
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| Authors: | ZHU Xia HAN Shun-yu JIANG Yu-mei SONG Hui-li CHEN Yan-xiong |
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| Abstract: | The effect of enzymolysis treatment on aroma compounds in 'Italian Riesling' dry white wine was evaluated by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS/SPME-GC/MS).The result showed that 55 and 68 aroma compounds were identified in wine without adding enzyme and added enzyme,respectively,including alcohol,terpene,ester,aldehyde,ketone,and acid.There were 8 kinds of terpenoids were identified in wine treated with AR2000.It is suggested that enzymolysis treatment can modify the aroma quality of 'Italian Riesling' dry white wine. |
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| Keywords: | dry white wine enzymolysis terpenoids aroma |
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