Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China
Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China
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DOI：
10.1002/jib.26
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发表时间：
2012-09
影响因子：
2.6
通讯作者：
Zhu Lixia;Wang Liling;H. Song;G. Dongqi;F. Yingge;Cai-Ping Hou;Xue Julan
中科院分区：
文献类型：
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作者：
Zhu Lixia;Wang Liling;H. Song;G. Dongqi;F. Yingge;Cai-Ping Hou;Xue Julan
Musalais有一个独特的风味，由于传统的技术，自发发酵煮沸的基板从压缩当地葡萄汁和葡萄渣。液-液萃取，然后气相色谱-质谱法的11个样品收集在发酵过程中的不同时间点确定了与传统Musalais处理芳香族化合物。结果表明，煮沸完全破坏了葡萄和葡萄汁的原有香气（16种化合物），并在初始发酵底物中产生了明显的呋喃衍生物（10种化合物）。在发酵过程中，芳香化合物在24-40天内积累，其中苯乙醇为主要化合物。在老化的一年内，超过40种化合物增加，其中约一半是酯类，辛酸乙酯，癸酸乙酯，乙酸2-苯乙酯和琥珀酸二乙酯是主要的芳香族化合物。煮沸葡萄衍生物，自发发酵和短的成熟时间产生的三个类别的芳香成分相关的呋喃，醇和酯，分别。这些化合物有助于新鲜Musalais的强烈醇厚风味和成熟Musalais沿着的酯香味以及独特的焦糖香味。研究结果为Musalais葡萄酒风味的起源和相关的酿酒技术提供了有用的信息。版权所有© 2012酿酒和蒸馏研究所
Musalais has a unique flavour owing to the traditional technique of spontaneously fermenting the boiled substrates from compressed local grape juice and the grape residue. Liquid–liquid extraction followed by gas chromatography–mass spectrometry of 11 samples collected at different time points during the fermentation identified the aromatic compounds associated with traditional Musalais processing. The results showed that boiling completely destroyed the original aroma of the grape (16 compounds) and grape juice (16 compounds) and produced distinct furan-derived compounds in the initial fermented substrates (10 compounds). During the fermentation, the aromatic compounds, with phenethyl alcohol as the major compound, accumulated within 24–40 days. Within a year of aging, over 40 compounds had increased and around half of these were esters, with ethyl caprylate, ethyl caprate, 2-phenylethyl acetate and diethyl succinate as the major aromatic compounds. Boiling the grape derivatives, spontaneous fermentation and a short maturation time produced the three classes of aromatic components related to furans, alcohols and esters, respectively. These compounds contributed to the strong mellow flavour of fresh Musalais and the ester fragrance of a mature Musalais along with a distinctive caramel aroma. The results provide useful information on the origin of the flavours of Musalais wine and the associated wine-making technology. Copyright © 2012 The Institute of Brewing & Distilling