河西走廊原產(chǎn)赤霞珠干紅葡萄酒釀制中揮發(fā)性風(fēng)味物質(zhì)變化的分析.pdf

1、甘肅農(nóng)業(yè)大學(xué)碩士學(xué)位論文河西走廊原產(chǎn)赤霞珠干紅葡萄酒釀制中揮發(fā)性風(fēng)味物質(zhì)變化的分析姓名：宋慧麗申請學(xué)位級別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：韓舜愈20090601甘肅農(nóng)業(yè)大學(xué)2009屆碩士學(xué)位論文AbstractTodeterminethehighestaromaticconstituentsofcabernetsauvignondryredwinesfromHexiCorridororiginalproducingareath

2、eregularityforchangeofvariousaromaticcompondswasstudiedsystematicallybyHeadspaceSolidphaseMicroextractionandGasChromatography／MassSpectrometryduringdifferentfermentationstagesofwine，meanwhilethemainaromaticcompoundsofcab

3、emetsauvignonwinesfromHexiCorridororiginalproducingareaweredeterminedandquantifiedaccuratelybyinternalstandardmethodwithstandardcurveThemainresultswereasthefollows：Totallytensamplesofdifferentfermentationstagesofcabemets

4、auvignondrywinebrewedin2007and2008wereselectedandthearomaticcompoundswereanalyzedbyGCMSThetotal174aromaticcompoundswereidentifiedThecompoundsincluded53esters，41alcohols，18organicacids，15terpenes，12hydrocarbons，8ketones，1

5、4aldehydesand13othersthevarietiesandrelativecontentsofaromaticcompoundsfromdifferentfermentationstagesofcabemetsauvignondrywineshewregularityWiththefermentationofgrapejuice，therelativecontentofalcoholsobviouslyincreasedf

6、irstlyandreducedatlast；therelativecontentofestershadbeenincreasingduringtheprocessofbrewing；andtherelativecontentoforganicacidsincreasedfirstlyandreducedslowly；buttheterpenesandhydrocarbonsreducedconsistentlyduringthebre

7、wingprogress；aldehydes，ketones，andothershadnotobviouslyalterationThearomaticingredientsof10samplesindifferentbrewingstageswel“eanalyzedbyprincipalcomponentanalysisandthemainaromaticingredientsofcabemetsauvignonwinesfromH

8、exiCorridororiginalproducingareaweredeterminedneywere：Isoamylacetate，1Hexanol，Caprylicacid，Ethylcaprate，J3Phenylethylalcohol，Isobutylalcohol，Ethylacetate，2Phenylethylacetate，Isoamylalcoh01Thesearomaticcompoundshadobvious

9、aromacharacteristic，forexample，isoamylacetatehadtypicalfiuitbouquet，1hexanolhadtypicalgrassbouquetcaprylicacidhadcheeseandastringencybouquetethylcapratehadfiuitbouquetandcomfortablevinegarbouquetphenylethylalcoholhadtypi