| 摘要: |
| [目的]为树莓加工工艺的改进及树莓酒质量的提高提供理论依据.[方法]采用传统工艺和CO2浸渍工艺,进行小容器树莓干酒的酿造,并利用GC/MS技术对2种工艺条件下生产的树莓酒的香气成分进行了研究.[结果]2种工艺酿造的树莓原酒中共得到48种香气物质,其中36种非两者共有,占总香气物质类型的75%,产生了非常明显的香气差异;传统工艺酿造的原酒出现了33种香气化合物,CO2浸渍工艺酿造的原酒中有27种化合物生成.经过陈酿,传统工艺和CO2浸渍工艺处理的酒中分别出现了22和31种新的呈香物质,2种陈酿酒中共有39种香气物质,其中有21种是两者共有的.[结论]与传统工艺相比,CO2浸渍酿造的酒更适合于贮藏陈酿,陈酿过程有利于树莓酒香气的成熟与改善,香气变得更加丰富和成熟. |
| 关键词: 树莓干酒 酿造工艺 香气成分 CO2浸渍发酵 GC/MS法 |
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| 基金项目:国家自然科学基金项目（30571281）；国家科技成果重点推广项目（2004EC000317）；西北农林科技大学青年学术骨干基金项目 |
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| Effect of different brewing technologies on Aroma components of raspberry dry wine |
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| Abstract: |
| 【Objective】 The study aimed to provide a theoretical basis to improve the processing technology of raspberry and the quality of raspberry liquor.【Method】 In this research,dry wines of raspberry were made through two different processes:traditional process and CO2soaking process.Then the aromas of raspberry and the wines made from it were detected with GC/MS.【Result】 About 48 kinds of aroma components were found in two raw wines,and 75% were different from each other,which resulted in the difference of aroma distinctively.In the wine made by traditional process,there were 33 kinds of components,and 27 ones in the wine with CO2 soak methods.During the aging,22 and 31 kinds of new aroma components were found in the two kinds of wines respectively,and 21 kinds of the newly found aroma components were the same.The difference of aromas between the raw and aged wine was obvious.It indicated that aging treatment could improve the quality of wines.【Conclusion】 Compared with the traditional process,CO2soak process could produce some special changes during the aging,which made the wine mature and typical.The result of this research could supply theoretical principle for the processing of raspberry. |
| Key words: raspberry dry wine brewing technology aroma component carbonic maceration GC/MS |
