冰葡萄酒风味物质含量特征分析供参考学习.docVIP

摘 要 冰酒是一种高档甜型葡萄酒。其原料生成和酿造工艺与干葡萄酒不同，因此具有独特的特征，而其特征是由挥发性物质决定的，为了探究冰酒的挥发性物质特征，本实验以赤霞珠冰葡萄酒与赤霞珠干红葡萄酒为材料，采用液液萃取、GC/MS联用的方法，对两种酒样的挥发性成分进行检测分析。其中从冰酒中检测出37种挥发性物质，12种醇占总量的63.8%，16种酯占6.27%，5种有机酸占29.5%，2种醛占0.57%，酮和烃各一种，含量极少。干红葡萄酒鉴定出41种挥发性物质，其中，15种醇占总量的23%，18种酯占43.3%，5种有机酸占32.4%，2种酮占1.2%，醛1种，占0.16%。结果表明，两种葡萄酒都含有较多的醇、酯和有机酸，但相比较而言，冰酒含有较多的醇，而干红中的酯类和有机酸含量要比冰酒中高，冰酒中各挥发性物质含量较为均匀。 关键词：液液萃取 GC/MS 冰葡萄酒 挥发性物质 Icewine is a high-grade type of sweet wine. Because its production methods of raw materials and brewing process is different from dry wine, it has the unique characteristics of the aroma, from its aroma is characterized by volatile substances, thus the experimental study of the characteristics of ice wine volatile substances with Cabernet Sauvignon icewine and Cabernet Sauvignon dry wine compared to achieve experimental purposes. The volatile substances were extracted by liquid-liquid extraction and analyzed by GC-MS. 37 kinds of volatile substances were detected by peak area normalization method in icewine, including 12 kinds of alcohols,15 kinds of esters, 5 kinds of organic acids and 2 kinds of aldehydes, These constituents represented 63.8%,6.72%, 29.5%and 0.57% of the total peak areas. Ketone and hydrocarbon’s content is very little. 41 kinds of volatile substances were identified in the dry wine, including 15 kinds of alcohol , 18 kinds of esters, 5 kinds of organic acids, two kinds of ketone and 1 kind of aldehyde . These constituents accounted 23 %, 43.3 %, 32.4 %, 1.2% and 0.16% respectively. The results show that two kinds of wine contains more alcohol, esters and organic acids, comparatively speaking, the icewine contains more alcohol, however, esters and organic acids content in the red dry wine is greater than the icewine, a variety of volatile substances in icewine are more uniform in content. Key Words : Liquid-Liquid Extraction; gas chromatography/mass spectrometry; Iceine; Volatile substances 第一章 绪论 1.1冰葡萄酒的来源与近况 冰葡萄酒也称冰果酒，这个词源于德文“eiswein”icew