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- Title
被氧化的葡萄酒蒸馏过程中挥发性风味物质的变化.
- Authors
秦燕飞; 李泽福; 孙建平; 陈佳威; 梁 蒙; 任艳文
- Abstract
The oxidized wine was distilled, and the volatile flavor compounds in the distillation process were determined by GC-MS, and the key flavor compounds in the spirits foreshot, body and tail were analyzed combined with odor activity value (OAV). The results showed that 65, 93 and 88 volatile flavor compounds were detected in the spirits foreshot, body and tail, respectively. Besides, 20, 40 and 29 aroma compounds with OAV≥1 were detected respectively. The spirit foreshot contained high concentration of acetic acid, acetaldehyde, ethyl acetate, etc. these substances which bring unpleasant oxidation odor could be removed by foreshot removal. The spirit body was dominated by fruity, supplemented by floral, creamy and fatty aromas, followed by solvent, smoky and grassy aromas, with some sweetness, the overall aroma was balanced, which could be used as distilled spirit for blending. Due to the spirit tail contained a few high boiling point compounds such as phenacetaldehyde, phenylethanol, isobutyraldehyde, isovaleraldehyde, etc., although it could not be used as the main body of distilled spirit, the spirit tail could be added with new original wine for further distillation and reuse. The study provided a new idea for the treatment of low-quality and low-value wine.
- Subjects
FLAVOR; ODORS; BOILING-points; ETHYL acetate; GAS chromatography/Mass spectrometry (GC-MS); ACETIC acid; SWEETNESS (Taste)
- Publication
China Brewing, 2023, Vol 42, Issue 6, p151
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.025