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                  • EI
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                  中國精品科技期刊2020
                  黃竟,黃羽,曹慕明,等. 不同采收期對‘野釀2號’毛葡萄酒理化特性及香氣成分的影響[J]. 食品工業科技,2023,44(18):34?42. doi: 10.13386/j.issn1002-0306.2022100088.
                  引用本文: 黃竟,黃羽,曹慕明,等. 不同采收期對‘野釀2號’毛葡萄酒理化特性及香氣成分的影響[J]. 食品工業科技,2023,44(18):34?42. doi: 10.13386/j.issn1002-0306.2022100088.
                  HUANG Jing, HUANG Yu, CAO Muming, et al. Effect of Different Harvest Time on Physicochemical Properties and Aroma Components of Vitis quinquangularis Rehd. ‘Yeniang No.2’ Wine[J]. Science and Technology of Food Industry, 2023, 44(18): 34?42. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100088.
                  Citation: HUANG Jing, HUANG Yu, CAO Muming, et al. Effect of Different Harvest Time on Physicochemical Properties and Aroma Components of Vitis quinquangularis Rehd. ‘Yeniang No.2’ Wine[J]. Science and Technology of Food Industry, 2023, 44(18): 34?42. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100088.

                  不同采收期對‘野釀2號’毛葡萄酒理化特性及香氣成分的影響

                  Effect of Different Harvest Time on Physicochemical Properties and Aroma Components of Vitis quinquangularis Rehd. ‘Yeniang No.2’ Wine

                  • 摘要: 通過比較‘野釀2號’毛葡萄不同采收期葡萄酒的理化指標與香氣成分,以期探索‘野釀2號’毛葡萄酒釀造的最適采收期。分別對8月15日、9月10日和9月23日采收的‘野釀2號’毛葡萄酒進行釀造,并測定相關理化指標和香氣成分。結果表明,隨著采收期的延遲,葡萄中的總糖含量增加,而總酸含量降低;酒中的酒度、單寧、總酚、總類黃酮含量逐漸增加,殘糖和總酸含量則逐漸降低,各不同采收期差異顯著(P<0.05)。3種毛葡萄酒中共檢測到89種香氣成分,其中包括22種醇類、37種酯類、7種酸類、5種醛類、5種萜烯類及13種其它物質。9月23日的葡萄酒中香氣物質含量最高,為852370.83 μg/L?!搬?號’毛葡萄酒的香氣特征主要表現為果香味、花香味、焦糖味、化學味和脂肪味等,但不同采收期的毛葡萄酒由于香氣成分的香氣活性值不同而導致香氣特征存在差異。8月15日的毛葡萄酒由于異戊酸、辛酸較高的香氣活性值而具有較濃的脂肪味;9月10日的毛葡萄酒則由于苯乙醛、β-大馬酮、TDN等較高的香氣活性值而具有較濃的花香味和焦糖味;9月23日的毛葡萄酒由于己酸乙酯較高的香氣活性值而具有較濃的果香味。從果實品質和毛葡萄酒香氣特征分析表明,‘野釀2號’毛葡萄在當地的最佳采收期為9月10日至9月23日。

                     

                    Abstract: The study aimed to determine the influence of harvest date on ‘Yeniang No.2’ (Vitis quinquangularis Rehd.) wine basic chemical variables and aroma components. A series of three ‘Yeniang No.2’ wines were produced from grapes of different harvest dates, Harvest 1: 15 August, Harvest 2: 10 September and Harvest 3: 23 September. The physicochemical properties and aroma components were determined. Results showed that, the grapes of sequential harvest treatments showed an increase in total sugar and a decrease in titratable acidity. In the wines, alcoholic strength, phenol, tannin and flavonoid were enhanced with the sequential harvest, whereas residual sugar and acidity were decreased. there also existed significant difference among different harvest periods(P<0.05). There were 89 aroma components identified in 3 wines, including 22 alcohols, 37 esters, 7acids, 5 aldehydes , 5 terpenes and 13 others. The highest concentration of aroma components was in the last harvest date, 852370.83 μg/L. The main aroma characteristics of ‘Yeniang No.2’ wines were fruity, caramel, fatty and floral aromas, but the odor activity value (OAV) of the same aroma component of wines harvested on different dates was different, which led to differences in their aroma characteristics. The higher OAV of isovaleric acid and octoic acid in wines harvested on 15 August gave the wine a higher fatty flavor. The higher OAV of phenylacetaldehyde, β-damastone and TDN in wines harvested on 10 September gave the wine more floral and caramel characteristics. The higher OAV of ethylcaproate in wines harvested on 23 September gave the wine a higher fruity aroma. The analysis results of the fruit quality and aroma characteristics showed that the best harvest period of the ‘Yeniang No.2’ grape was between 10 September and 23 September.

                     

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