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- Title
新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化.
- Authors
彭波; 王顺矛; 唐凤仙; 赵馨馨; 张琴; 张盼玲; 张瑶; 赵史敏; 单春会
- Abstract
The volatile components in Ugni Blanc brandy base liquor from Xinjiang during the first distillation process were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 58 volatile compounds were detected in distillation process, including 14 alcohols, 23 esters, 6 acids and 15 aldehydes and ketones. Among them, the content of higher alcohols and esters decreased significantly when the alcohol content was lower than 47%vol, and the total content of acids was higher in the middle part of distillation, but lower in the early and late parts of distillation. The contents of aldehydes and ketones showed a "U" shape change. Therefore, removing the appropriate proportion of "head" and "tail" of liquor would be of great significance to the quality assurance of Ugni Blanc brandy, which could provide a theoretical reference for the distillation process of Ugni Blanc brandy in Xinjiang.
- Subjects
XINJIANG Uygur Zizhiqu (China); FOOD aroma; GAS chromatography/Mass spectrometry (GC-MS); DISTILLATION; BRANDY; LIQUORS; KETONES
- Publication
China Brewing, 2023, Vol 42, Issue 3, p157
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.03.027