橡木催陈对石榴白兰地不同馏分挥发性成分的影响
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摘要
采用气相色谱—质谱联用(GC-MS)技术对石榴白兰地不同馏分及橡木催陈后的酒样中挥发性成分进行了分析.结果从6种酒样中分离鉴定了81种化学成分,一级、二级石榴白兰地及芳香水中挥发性成分差别明显,经橡木陈酿后一级品挥发性成分由15种增加至36种,二级品由15种增加至22种,芳香水由12种增加至26种.表明蒸馏工艺不同馏分截取对石榴白兰地香气成分影响明显,采用橡木催陈能显著增加石榴白兰地的香气成分.
The aroma components in pomegranate different distillate brandy and oak aged distillate brandy were extracted by liquid-liquid,and were analyzed by GC-MS.The results were as follows:total 81 kinds of chemical composition were identified in wine simples.The volatile components in various un-oak-aged distillate brandy were obvious differences.After classics oak aging,the kinds of aroma components were changed:volatile components increased from 15 to 36 species in primary brandy,increased from 15 to 22 species in secondary brandy,and increased from 12 to 26 species in aromatic substances.The results indicated that the process of intercept different distillation of pomegranate brandy had a obvious impact on quantity of aroma composition.And the addition of oak chips could significant increase in the content of oak-related aroma components.
The aroma components in pomegranate different distillate brandy and oak aged distillate brandy were extracted by liquid-liquid,and were analyzed by GC-MS.The results were as follows:total 81 kinds of chemical composition were identified in wine simples.The volatile components in various un-oak-aged distillate brandy were obvious differences.After classics oak aging,the kinds of aroma components were changed:volatile components increased from 15 to 36 species in primary brandy,increased from 15 to 22 species in secondary brandy,and increased from 12 to 26 species in aromatic substances.The results indicated that the process of intercept different distillation of pomegranate brandy had a obvious impact on quantity of aroma composition.And the addition of oak chips could significant increase in the content of oak-related aroma components.
引文
[1]蒋锡龙,李彦奎.桃白兰地特征香气成分GC-MS分析[J].中外葡萄与葡萄酒,2014,(5):32-35.
[2]宋普,李记明,张葆春,等.白兰地酒龄模型的构建[J].食品科学,2013,34(21):107-110.
[3]王霞,李记明.橡木板在白兰地陈酿中的应用[J].食品与发酵工业,2006,32(7):54-59.
[4]郭永亮,周淑珍.橡木制品在葡萄酒陈酿中的应用[J].中外葡萄与葡萄酒,2009,(6):54-57.
[5]王俊沪,冯作山.库尔勒香梨白兰地酿造工艺初步研究[J].食品科学,2004,25(3):121-126.
[6]王磊,张葆春,申春华,等.白兰地蒸馏主要挥发性成分变化规律研究[J].农产品加工,2010,(2):23-25.
[7]董兴全,张晶莹,蒋锡龙.不同桃原白兰地挥发性香气成分分析[J].食品与发酵工业,2015,41(3):174-178.
[8]曾朝珍,张永茂,康三江,等.水果白兰地香气成分研究进展[J].中国酿造,2015,34(7):1-4.
[9]丁燕,郭亚芸,王哲,等.酿酒葡萄中芳香物质形成的影响因素及其研究进展[J].酿酒科技,2015,(8):83-89.
[10]乔俊花,赵玉平,黎乃维,等.白兰地二次蒸馏过程中主要挥发性成分含量变化的分析[J].农产品加工,2010,(1):60-63.
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[12]杜琨,刘钊.低度石榴果酒的生产工艺[J].酿酒科技,2006,(11):81-82.
[13]温海祥,白永亮,郭晓明.超高压处理对香蕉果酒杀菌效果及其品质的变化[J].食品研究与开发,2015,36(14):28-32.
[14]游义琳,王秀芹,战吉宬,等.HS-SPME-GC/MS方法在白兰地香气成分分析中的应用研究[J].中外葡萄与葡萄酒,2008,(6):8-13.
[15]夏亚男,迟超逸,郭洁,等.GC-O-MS法对比3种红枣白兰地的挥发性成分[J].中国酿造,2014,33(2):119-124.
[16]陆印,陈亮,胡仙妹,等.不同蒸馏次数对蓝莓白兰地香气成分影响[J].食品研究与开发,2016,(1):105-109.
[17]曹进军,李记明,姜忠军.白兰地蒸馏工艺中香气成分的变化[J].中外葡萄与葡萄酒,2009,(5):60-62.
[18]卜潇,程静,刘树文.橡木及橡木制品在葡萄酒酿造中的应用[J].酿酒科技,2015,(10):84-88.
[19]薛婷,钱炳俊,邓云,等.葡萄酒中橡木香气成分的分析技术[J].浙江农业科学,2013,(7):868-871.
[20]李春光,赵新节,孙玉霞,等.橡木制品对干红葡萄酒中橡木香气成分的影响研究[J].酿酒科技,2014,(9):17-19.
[21]李皓,李运,赛嘉.利用超声波改良方法提取白兰地和橡木浸提液中的香气成分[J].酿酒,2009,36(3):41-44.
[22]张苗苗,曹国珍,缪建顺,等.物理方法在白兰地和白酒催陈中的研究进展[J].食品工业科技,2014,35(22):392-396.
[23]蔡婷,宋菲菲,秦佳,等.天然野樱桃果酒的酿造及香气成分分析[J].中国酿造,2015,34(6):145-149.
[24]彭军,盛慧,姜忠军,等.白兰地中的香气成分[J].中外葡萄与葡萄酒,2005,(1):46-47.
[25]黄洁,宋纪蓉,范代娣,等.大枣白兰地生产工艺的研究[J].食品科学,2002,23(11):62-65.
[2]宋普,李记明,张葆春,等.白兰地酒龄模型的构建[J].食品科学,2013,34(21):107-110.
[3]王霞,李记明.橡木板在白兰地陈酿中的应用[J].食品与发酵工业,2006,32(7):54-59.
[4]郭永亮,周淑珍.橡木制品在葡萄酒陈酿中的应用[J].中外葡萄与葡萄酒,2009,(6):54-57.
[5]王俊沪,冯作山.库尔勒香梨白兰地酿造工艺初步研究[J].食品科学,2004,25(3):121-126.
[6]王磊,张葆春,申春华,等.白兰地蒸馏主要挥发性成分变化规律研究[J].农产品加工,2010,(2):23-25.
[7]董兴全,张晶莹,蒋锡龙.不同桃原白兰地挥发性香气成分分析[J].食品与发酵工业,2015,41(3):174-178.
[8]曾朝珍,张永茂,康三江,等.水果白兰地香气成分研究进展[J].中国酿造,2015,34(7):1-4.
[9]丁燕,郭亚芸,王哲,等.酿酒葡萄中芳香物质形成的影响因素及其研究进展[J].酿酒科技,2015,(8):83-89.
[10]乔俊花,赵玉平,黎乃维,等.白兰地二次蒸馏过程中主要挥发性成分含量变化的分析[J].农产品加工,2010,(1):60-63.
[11]李美萍,苗潇潇,张生万.HS-SPME-GC-MS分析石榴酒中易挥发性成分[J].食品科学,2014,35(8):263-268.
[12]杜琨,刘钊.低度石榴果酒的生产工艺[J].酿酒科技,2006,(11):81-82.
[13]温海祥,白永亮,郭晓明.超高压处理对香蕉果酒杀菌效果及其品质的变化[J].食品研究与开发,2015,36(14):28-32.
[14]游义琳,王秀芹,战吉宬,等.HS-SPME-GC/MS方法在白兰地香气成分分析中的应用研究[J].中外葡萄与葡萄酒,2008,(6):8-13.
[15]夏亚男,迟超逸,郭洁,等.GC-O-MS法对比3种红枣白兰地的挥发性成分[J].中国酿造,2014,33(2):119-124.
[16]陆印,陈亮,胡仙妹,等.不同蒸馏次数对蓝莓白兰地香气成分影响[J].食品研究与开发,2016,(1):105-109.
[17]曹进军,李记明,姜忠军.白兰地蒸馏工艺中香气成分的变化[J].中外葡萄与葡萄酒,2009,(5):60-62.
[18]卜潇,程静,刘树文.橡木及橡木制品在葡萄酒酿造中的应用[J].酿酒科技,2015,(10):84-88.
[19]薛婷,钱炳俊,邓云,等.葡萄酒中橡木香气成分的分析技术[J].浙江农业科学,2013,(7):868-871.
[20]李春光,赵新节,孙玉霞,等.橡木制品对干红葡萄酒中橡木香气成分的影响研究[J].酿酒科技,2014,(9):17-19.
[21]李皓,李运,赛嘉.利用超声波改良方法提取白兰地和橡木浸提液中的香气成分[J].酿酒,2009,36(3):41-44.
[22]张苗苗,曹国珍,缪建顺,等.物理方法在白兰地和白酒催陈中的研究进展[J].食品工业科技,2014,35(22):392-396.
[23]蔡婷,宋菲菲,秦佳,等.天然野樱桃果酒的酿造及香气成分分析[J].中国酿造,2015,34(6):145-149.
[24]彭军,盛慧,姜忠军,等.白兰地中的香气成分[J].中外葡萄与葡萄酒,2005,(1):46-47.
[25]黄洁,宋纪蓉,范代娣,等.大枣白兰地生产工艺的研究[J].食品科学,2002,23(11):62-65.