Evolution of the aromatic profile of traditional Msalais wine during industrial production
Evolution of the aromatic profile of traditional Msalais wine during industrial production
复制标题
工业生产过程中传统姆萨莱斯葡萄酒芳香特征的演变
DOI：
10.1080/10942912.2019.1612428
复制
发表时间：
2019-01
影响因子：
2.9
通讯作者：
Duan Chang Qing
中科院分区：
文献类型：
--
作者：
Zhu Li Xia;Zhang Meng Meng;Shi Yin;Duan Chang Qing
摘要玛沙莱是中国传统的葡萄酒。强烈的焦糖味使Msalais单调而不和谐，工业化生产的Msalais更不平衡。本研究采用感官测试和气相色谱-质谱联用技术分析了工业化生产过程中姆萨莱的香气演变。分析表明，相应芳香族化合物的动态变化与气味的变化相一致。葡萄汁的浓度引起强烈的焦糖味和微弱的花香和草本气味在工业Msalais。此外，控制发酵改善了不平衡。这些研究结果揭示了传统的芳香特性，应在Msalais的工业化生产中加以改进。
ABSTRACT Msalais is a traditional Chinese wine. The strong caramel odor makes Msalais monotonous and inharmonious, with more imbalances in industrially produced Msalais. In this study, the aromatic evolution of Msalais during industrial production was analyzed by sensory testing and gas chromatography-mass spectrometry. The analysis revealed that dynamic changes of corresponding aromatic compounds were consistent with the change of odors. The concentration of grape juice caused strong caramel odor and weak floral and herbaceous odors in industrial Msalais. Further, controlled fermentation ameliorated the imbalance. These findings revealed the traditional aromatic characteristics that should be improved during the industrial production of Msalais.
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影响因子：
2.8
作者：
Y. Hayashida;M. Hatano;Y. Tamura;M. Kakimoto;K. Nishimura;K. Igoshi;H. Kobayashi;H. Kuriyama
通讯作者：
Y. Hayashida;M. Hatano;Y. Tamura;M. Kakimoto;K. Nishimura;K. Igoshi;H. Kobayashi;H. Kuriyama
影响因子：
2.8
作者：
Thomas Dahlen;T. Hauck;Martina Wein;Wilfried Schwab
通讯作者：
Thomas Dahlen;T. Hauck;Martina Wein;Wilfried Schwab
影响因子：
6.1
作者：
Jarauta, I;Cacho, J;Ferreira, V
通讯作者：
Ferreira, V
影响因子：
5
作者：
Cordente, Antonio G.;Curtin, Christopher D.;Varela, Cristian;Pretorius, Isak S.
通讯作者：
Pretorius, Isak S.
影响因子：
8.8
作者：
Cai, Jian;Zhu, Bao-Qing;Duan, Chang-Qing
通讯作者：
Duan, Chang-Qing