GC-MS analysis of volatiles variation in blueberry wine before and after primary fermentation
To research the changes in the volatile components in blueberry wine before and after primary fermentation,the volatiles of blueberry wine were investigated by headspace soild phase microextraction(SPME) coupled to gas chromatography-mass spectrometry(GC-MS).The results showed that 36 kinds of volatile components were detected before primary fermentation,mainly including terpenes (11),alcohols (12),esters (8) and acids (3).Furthermore,46 kinds of volatile components were detected after primary fermentation,mainly including alcohols (7),esters (13),terpenes (13),acids (4) and hydrocarbon (8).During primary fermentation,21 kinds of volatile components were disappeared,and 31 kinds of volatile components were emerged,only 15 kinds of compounds were detected both before and after fermentation.Research showed that the primary fermentation process was an important stage for aroma changes from blueberry juice into wine.
国家科技期刊平台
NSTL
万方数据
维普
