食品科学2018，Vol.39Issue(2)：215-221,7.DOI:10.7506/spkx1002-6630-201802034
不同采收期对爱格丽葡萄酒及蒸馏酒香气成分的影响
Effect of Different Harvest Times on Aroma Components of Ecolly Wines and Distillations
摘要
Abstract
Purpose:This study aimed to compare the aroma components of Ecolly wines and distillations made from grapes grown in Yangling,Shaanxi and harvested at different dates for the purpose of determining the optimal harvest date for distilled wine.Methods:Ecolly grapes were harvested on August 18,August 28 and September 5,then fermented and distilled.The physicochemical properties and aroma components were determined.Results:The reducing sugar content was the highest in the grapes harvested on August 28,(193.56 ± 0.36) g/L,and the contents of all the identified phenols were the highest in the resulting wine.The total content of aroma components was the highest in the wine made from grapes harvested on September 5,which showed a high diversity.However,for distilled wine,the total content of aroma components was the highest when grapes were harvested on August 18,which were highly diverse.Conclusion:The optimal harvest date for better aroma quality of wine was September 5,while that for better aroma quality of distilled wine was August 18.关键词
不同采收期/爱格丽葡萄/葡萄蒸馏酒/香气成分Key words
different harvest times/Ecolly/distilled wine/aroma components分类
轻工纺织引用本文复制引用
李娜娜,束廷廷,梁艳英,段琪,李华,王华..不同采收期对爱格丽葡萄酒及蒸馏酒香气成分的影响[J].食品科学,2018,39(2):215-221,7.基金项目
国家林业局科学技术推广项目([2014]45号) （[2014]45号）
陕西省农业财政专项 （）
