食品科学2016，Vol.37Issue(13)：71-76,6.DOI:10.7506/spkx1002-6630-201613013
低温处理葡萄对爱格丽干白葡萄酒香气成分的影响
Effect of Cold Treatment of Grapes on Aroma Components of Ecolly Dry White Wine
摘要
Abstract
Objective:To seek the optimum cold treatment for Ecolly grapes for aroma enhancement in Ecolly dry white wine. Methods:Ecolly grapes were treated at temperature gradients of 4,−8,−20, and−32℃(16℃was used as control), respectively before winemaking in small containers according to the grape wine making technical specifications, and physical and chemical analyses of the finished wines were done. Aroma components of the wines were extracted by stir bar sorptive extraction (SBSE) for qualitative and quantitative analysis by thermal desorption-gas chromatography-mass spectrometry. Principal component analysis (PCA) was utilized to analyze the aroma components through SPSS 19.0 software. Eight trained sensory panelists evaluated the sensory quality of these dry white wine samples. Results:Low temperature treatment caused an increase in the kind and amounts of aroma components in wine. Conclusion:Low temperature treatments at either−8 or−20℃ can significantly improve the quality of wine aroma by enhancing its aroma intensity to some extent.关键词
爱格丽葡萄/香气成分/低温处理/感官评价Key words
Ecolly grape/aroma components/cold treatment/sensory evaluation分类
轻工纺织引用本文复制引用
李娜娜,王华,唐国冬,杨继红..低温处理葡萄对爱格丽干白葡萄酒香气成分的影响[J].食品科学,2016,37(13):71-76,6.基金项目
陕西省农业科技创新与攻关项目（2015NY019）；西北农林科技大学试验示范站科技创新与成果转化项目 （）
