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中国精品科技期刊2020
李兰晓, 李记明, 徐岩, 范文来, 唐柯, 于英, 韩鹏, 赵荣华. 不同类型国产橡木制品对葡萄酒陈酿香气的影响[J]. 食品工业科技, 2015, (15): 184-188. DOI: 10.13386/j.issn1002-0306.2015.15.031
引用本文: 李兰晓, 李记明, 徐岩, 范文来, 唐柯, 于英, 韩鹏, 赵荣华. 不同类型国产橡木制品对葡萄酒陈酿香气的影响[J]. 食品工业科技, 2015, (15): 184-188. DOI: 10.13386/j.issn1002-0306.2015.15.031
LI Lan-xiao, LI Ji-ming, XU Yan, FAN Wen-lai, TANG Ke, YU Ying, HAN Peng, ZHAO Rong-hua. Effect of different types of domestic oak products on wine aging aroma[J]. Science and Technology of Food Industry, 2015, (15): 184-188. DOI: 10.13386/j.issn1002-0306.2015.15.031
Citation: LI Lan-xiao, LI Ji-ming, XU Yan, FAN Wen-lai, TANG Ke, YU Ying, HAN Peng, ZHAO Rong-hua. Effect of different types of domestic oak products on wine aging aroma[J]. Science and Technology of Food Industry, 2015, (15): 184-188. DOI: 10.13386/j.issn1002-0306.2015.15.031

不同类型国产橡木制品对葡萄酒陈酿香气的影响

Effect of different types of domestic oak products on wine aging aroma

  • 摘要: 采用顶空固相微萃取与气相色谱-质谱联用技术,检测蒙古栎制成的橡木片和橡木板陈酿的葡萄酒中主要陈酿香气成分的变化。结果表明:在90 d的陈酿过程中,糠醛和5-甲基糠醛含量在陈酿10至20 d即可达到最高值,此后其含量快速减少;愈创木酚和甲基愈创木酚含量则在陈酿20 d达到最高值以后,基本保持不变;顺式和反式橡木内酯含量在整个陈酿过程中一直呈增加趋势;而香草醛含量在采用橡木片和橡木板陈酿的葡萄酒中,具有不同的变化趋势:橡木片陈酿的葡萄酒,香草醛含量在30d时即达到最高值,此后逐渐减少,而橡木板陈酿的葡萄酒,香草醛含量在90 d的陈酿过程中一直增加;乙基愈创木酚和乙基苯酚含量仅在陈酿30和60 d后才显著增加。橡木片和橡木板陈酿的葡萄酒之间,除乙基苯酚和乙基愈创木酚含量无显著差异外,糠醛、香草醛、愈创木酚和橡木内酯的含量均具有显著差异,表明橡木制品的类型对葡萄酒的陈酿香气具有重要影响。 

     

    Abstract: The changes of the main aging aroma of wines that treated with oak chips and staves respectively made from Quercus mongolica were determined by solid- phase microextraction and gas chromatography- mass spectrometry during the aging process.The results showed that the concentrations of furfural and 5- methyl furfural were up to the maximum after 10 or 20 days,and then their contents decreased rapidly. The concentrations of guaiacol and methyl guaiacol reached their highest value after 20 days,and then remained constant.Trans and cis oak lactone content increased within 90 days during the aging process.The concentration of vanillin in wines treated with oak chips and staves changed in different trends: the concerntration of vanillin in wine that treated with oak chips reached the maximum after 30 days,and then decreased slowly,while the concerntration of vanillin in wine that treated with oak chips increased within 90 days during the aging process.The concerntration of ethyl guaiacol and ethyl phenol increased significantly after 30 and 60 days. There were significant differences between the concerntration of furfural,5- methyl furfural,vanillin,guaiacol and oak lactone,except for ethyl guaiacol and ethyl phenol,which showed that the style of oak products have an important influence on the main aging aroma of wines.

     

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