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- Title
气相色谱-质谱法分析酒花对葡萄酒香气成分 的影响.
- Authors
段丽丽; 姜良珍; 何莲; 田怡; 王淑雅; 杨晓仪; 易宇文
- Abstract
In order to explore the effect of fage hops (different concentration) on the aromatic components in brewed grape wine, gas chromatography -mass spectrometry (GC -MS) was used to analyze the volatile substances in grape wine with different hops amount, and sensory evaluation was conducted to analyze the effect of different hops amount on flavor and color. The results showed that 33 volatile compounds were detected by GC-MS, including 16 esters (48.48 %),11 alcohols (33.33 %),1 acid (3.03 %)and 5 other compounds (15.15 %). Principal component analysis and cluster analysis showed that C00 and E04 were the most similar, and E01 differed greatly from the other four samples. The results showed that the concentration of hops must reach a certain dose to have a significant impact on the flavor and color of wine. The results showed that the concentration of hops must reach a certain dose to have a significant impact on the flavor and color of grape wine.
- Subjects
GRAPES; PRINCIPAL components analysis; COLOR of wine; GAS chromatography; WINE tasting; FLAVORING essences
- Publication
Food Research & Development, 2020, Vol 41, Issue 13, p176
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2020.13.029