Analysis of aromatic composition in the dry white wine of clone from chardonnay by gas chromatography/mass spectrometry
2007
Cao Jianhong | Zhang Zhenwen | Zhang Li
chinois. 采用溶液萃取法提取霞多丽营养系干白葡萄酒中的香气成分，用气相色谱-质谱进行分离，结合计算机检索技术对分离化合物进行鉴定，并应用色谱峰面积归一法测定各成分的相对含量。结果表明，在霞多丽6个营养系干白葡萄酒中共分离出66种挥发性物质，各营养系之间存在明显差异：其中98-CH-76、98-CH-96、98-CH-132、98-CH-548中乙酸异戊酯相对含量较高；98-CH-277中丙酸-2-羰基_异戊酯相对含量较高；98-CH-549中乙酸-3-甲基-丁酯相对含量较高，而且己酸乙酯、乙酸己酯、辛酸乙酯相对含量较其他5个营养系高;98-CH-549中辛酸、癸酸含量较高，它对香气的直接贡献不大，但是形成乙醇化的酯对香气有很大的贡献，苯乙醇、1，3-丁二醇含量相对较高。从检测到的结果结合品尝结果可知，香气综合表现较好的酒样是98-CH-549。
Afficher plus [+] Moins [-]anglais. The aromatic compounds from the dry white wine of clone for chardonnay are extracted by solvent extraction and analyzed by GC/MS and 66 compounds are separated and indentified. There are great differences among the dry white wine of clone for chardonnay: the isoamyl acetate of 98-CH-76, 98-CH-96, 98-CH-132, 98-CH-548 are higher, those of the Propanoic acid, 2-carbonyl of 98-CH-277 are higher are much higher; the relative content of the isopentyl alcohol acetate of 98-CH-549 is higher and those of ethyl hexanoate, ethyl octanoate,hexyl acetate are even higher than others, the octanoic acid and decanoic acid of 98-CH-549 is higher, and the contribution of these two acids is huge for aroma. The aroma of 98-CH-549 is the best in all the dry white wine of clone for chadonnay.
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