| 摘要: |
| 目的 研究不同贮藏条件（贮藏容器、贮藏温度）对樱桃果酒香气成分的影响。方法 采用固相微萃取(SPME)-气相色谱-质谱法测定樱桃果酒香气成分。结果 樱桃果酒香气成分共44种，包括酯类、醇类、酸类、酮类、酚类、醛类等；原酒对照组、低温瓶装贮藏组、室温瓶装贮藏组、低温不锈钢罐贮藏组、室温不锈钢罐贮藏组的香气成分分别为30，37，21，41，17种。结论 低温不锈钢罐贮藏有利于有效形成或保留樱桃果酒的香气成分。 |
| 关键词: 固相微萃取 气相色谱-质谱法 贮藏条件 樱桃果酒 香气成分 |
| DOI： |
| 分类号:TB487 |
| 基金项目:贵州省安顺市三方联合基金（黔科合J字LKA[2013]11号） |
|
| Effects of Storage Conditions on Cherry Wine Aroma Components |
|
LI Zhi-you
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|
Anshun University, Anshun 561000, China
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| Abstract: |
| The work aims to study the effects of different storage conditions (storage containers, storage temperature) on cherry wine aroma components. By using solid phase micro-extraction (SPME)-gas chromatography-mass spectrometry, the aroma components of cherry wine were determined. There were a total of 44 kinds of cherry wine aroma components, including esters, alcohols, acids, ketones, phenols and aldehydes, etc. There were 30 kinds of aroma components for wine base control group, 37 kinds for low-temperature bottled storage group, 21 kinds for room-temperature bottled storage group, 41 kinds for low-temperature stainless steel tank storage group and 17 kinds for room-temperature stainless steel tank storage group. The low-temperature stainless steel tank storage is conducive to the effective formation or retention of aroma components of cherry wine. |
| Key words: SPME gas chromatography-mass spectrometry storage condition cherry wine aroma components |
