食品科学2017，Vol.38Issue(20)：48-54,7.DOI:10.7506/spkx1002-6630-201720008
低温对赤霞珠葡萄香气和单体酚含量的影响
Effect of Cryogenic Treatment on Aroma Compounds and Monophenols in Cabernet Sauvignon Grape
摘要
Abstract
Purpose:The effects of cryogenic treatment on volatile compounds and monomeric phenols in Cabernet Sauvignon grape skins and musts were investigated to ascertain the optimum temperature for wine quality improvement.Methods:Cabernet Sauvignon grapes were treated at temperatures of 16 (control),4,-8,-20 and-32 ℃,respectively.Then the aroma compounds and monomeric phenols were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC).Results:Thirty-four aroma compounds were detected simultaneously in both grape skins and musts.The contents of esters,organic acid and alcohols were significantly increased in musts but were reduced in grape skins after exposure to-8,-20 and-32 ℃.Treatment at 4 ℃ led to increased contents of aroma compounds in grape skins rather than in musts.A total of 18 monophenols were detected.After cold and freezing treatments,monophenol contents were decreased in grape skins and increased in musts,but the effect was not significantly correlated with temperature.Conclusions:Cryogenic treatments increased the contents of esters,organic acids,alcohols and monomeric phenols in grape must,but had in the opposite effects on skins.关键词
低温处理/葡萄汁/葡萄果皮/香气/单体酚Key words
cryogenic treatment/grape must/grape skins/aroma/monophenols分类
轻工纺织引用本文复制引用
唐国冬,廖欣怡,郑雅轩,陶永胜,杨继红..低温对赤霞珠葡萄香气和单体酚含量的影响[J].食品科学,2017,38(20):48-54,7.基金项目
国家自然科学基金面上项目(31371724) （31371724）
陕西省农业科技创新与攻关项目(2015NY019) （2015NY019）
