| 摘要: |
| 对猕猴桃果酒从发酵结束到装瓶成品酒香气成分的变化进行了研究，共检测出72种香气成分，其中发酵结束后新酒、装瓶前原酒、装瓶成品酒分别检出香气成分50，43，44种，发酵结束后新酒与装瓶前原酒相同的香气成分有26种，装瓶前原酒与装瓶成品酒相同的香气成分有36种，发酵结束后新酒与装瓶成品酒相同的香气成分有28种，三者共有的香气成分25种。研究发现，含量较高的香气成分变化不大，而微量特征香气成分变化较大。 |
| 关键词: 猕猴桃 果酒 陈酿 香气成分 |
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| Changing of aroma components of kiwi wine |
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| Abstract: |
| The aroma components of Kiwi wine were studied after the end of alcohol fermentation (AF) to bottling wine.72 kinds of aroma components were detected.There were 50,43 and 44 kinds of aroma components after AF,before bottling and after bottling respectively.26,36,and 28 same kinds of aroma components existed in former two,latter two and the first and the last group respectively,and there were 25 same kinds of aroma components among them.Aroma components of high content didn't change obviously,on the contrary,the aroma components of micro-content had a significant change. |
| Key words: kiwi fruit wine aging aroma component |
