GC/MS analysis of aroma compounds in Vitis quinquangularis Rehd.wine made by carbonic maceration
In order to investigate effects of carbonic maceration on aroma components of Vitis quinquangularis Rehd. dry red wine, the aromatic compounds in wines made by traditional technology and carbonic maceration were extracted by liquid-liquid extraction method assistanted by instruments and analyzed by gas chromatography-mass spectrometry(GC-MS). Results indicated that totally 48 kinds of aroma compounds were identified, among which alcohols, esters, acids and phenols were major volatile flavor components and 32 kinds were in traditional wine while 41 in carbonic maceration wine. Comparing with the wine made by traditional technology, while contents of acids decreased slightly in wine made by carbonic maceration, contents of other compounds such as alcohols, esters and phenols, and total content of aroma compounds increased in different level. On the whole, the quality of aroma in wine made by carbonic maceration was better than that in wine made by traditional method.
NETL
NSTL
万方数据
维普
