食品工业科技2013，Vol.34Issue(16)：182-187,6.
草莓果酒的发酵规律和香气成分分析
Analysis of fermentation rule and aromatic composition in strawberry wine
摘要
Abstract
The changes of alcohol degree,reducing sugar,anthocyanins,titratable acidity,pH were tracked during the whole fermentation of strawberry wine.Moreover,The aromatic composition of strawberry wine was extracted by solid-phase microextraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that alcohol degree and titratable acidity tended to gradually increase,anthocyanins and reducing sugar exhibited a gradually decreasing trend and pH expressed little change during the whole fermentation process.Eighty-five aromatic compositions were identified from strawberry wine,accounting for 99.55％ of the total peak area.The main aromatic compositions were isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate.关键词
草莓果酒/香气成分/顶空固相微萃取法/发酵规律/气相色谱-质谱Key words
strawberry wine / aromatic composition / solid-phase microextraction / fermentation rule / gas chromatography-mass spectrometry(GC-MS)分类
轻工纺织引用本文复制引用
梁叶星,王孝荣,熊家艳,潘年龙..草莓果酒的发酵规律和香气成分分析[J].食品工业科技,2013,34(16):182-187,6.
