食品工业科技2018，Vol.39Issue(9)：16-22,7.DOI:10.13386/j.issn1002-0306.2018.09.004
‘桂葡3号’葡萄皮渣蒸馏酒香气特征分析
Analysis of aroma characteristics of spirits of 'Guipu No.3'grape skin residue
摘要
Abstract
Aroma characteristics of Guipu No.3 grape skin residue spirits were investigated in this research.Different proportion of water and sugar were added in Guipu No.3 grape skin residue.Spirits were obtained through fermentation and distillation.Volatile components of distilled spirits samples were analyzed by the headspace-solid phase microextraction method combined with gas chromatography-mass spectrometry(GC-MS).Method of odor activity values(OAV)was applied to identified the active and characteristic volatiles,in order to distinguish aroma characteristics in spirits of different ratio water added.Results showed that Guipu No.3 skin residue spirits provided high aroma quality.Characteristic volatiles including ethyl hexanoate,isoamyl acetate,ethyl crotonate,damascenone,ethyl butyrate,ethyl acetate,ethyl caprylate,ethyl caprate were identified,contributing aroma notes of fruit,sweet,flower and bouguet to Guipu No.3 spirits.According to results of volatiles content and characteristic aroma components,a conclusion was drawn that spirits made from skin residue with two double water added could gain best aroma quality.关键词
桂葡3号/皮渣/蒸馏酒/香气特征Key words
Guipu No.3 grape/skin residue/spirits/aroma characteristics分类
轻工纺织引用本文复制引用
谢林君,成果,张劲,林玲,张瑛,谢太理,周咏梅..‘桂葡3号’葡萄皮渣蒸馏酒香气特征分析[J].食品工业科技,2018,39(9):16-22,7.基金项目
广西农业科学院科技发展基金项目(桂农科2015JZ154) （桂农科2015JZ154）
广西农业科学院基本科研业务专项(桂农科2017YM40、桂农科2015YT85) （桂农科2017YM40、桂农科2015YT85）
现代农业(葡萄)产业技术体系专项资金资助(CARS-29-20). （葡萄）
