Abstract
Comparison of musalais wine by two concentration methods and the addition of supplementary materials. The quality and aroma components of four kinds of Musalais were studied and analyzed by QDA. The results showed that the total sugar, reducing sugar, soluble solids, pH, clarity, and bioactivity of frozen concentration group were significantly higher than those of the heat concentration group. Among the four kinds of Musalais, esters were the most abundant, up to 65 kinds of aroma-producing substances. The relative content of esters in frozen concentrated Musalais was the highest, about 48.77% of the total volatile substances. The relative content of esters (36.95%) in heat-concentrated Musalais was slightly lower than that in freeze-concentrated Musalais. The results of QDA statistics showed that cold Musalais had a bright and uniform color, smooth taste, sweet and sour taste, obvious flower and fruit aroma, and long aftertaste. It has the highest sensory evaluation and the best flavor.
Publication Date
5-28-2019
First Page
32
Last Page
39
DOI
10.13652/j.issn.1003-5788.2019.05.006
Recommended Citation
Xinyu, GAO; Yujia, BAI; Wancai, ZHENG; Lihui, CHEN; Shihao, FAN; and Zuoshan, FENG
(2019)
"Study on the quality and aroma components of Musalais by different treatments,"
Food and Machinery: Vol. 35:
Iss.
5, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.05.006
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/6
References
[1] 朱丽霞, 甄文, 王丽玲, 等. 新疆慕萨莱思感官特性定量描述分析[J]. 食品科学, 2013, 34(1): 38-44.
[2] 朱丽霞, 侯旭杰. 新疆穆萨莱思葡萄酒品质分析初探[J]. 酿酒科技, 2008(6): 68-71.
[3] SCHREIER D G. Flavour composition of wines: A review[J]. CRC Critical Reviews in Food Science and Nutrition, 2009, 12: 59-111.
[4] PISARNITSKII A. Formation of wine aroma: tones and imperfections caused by minor components (review)[J]. Applied Biochemistry and Microbiology, 2001, 37(6): 552-560.
[5] JIANG Bao, ZHANG Zhen-wen. Volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the Loess Plateau Region of China[J]. Molecules， 2010, 15: 9 184-9 196.
[6] 马玥. 威代尔冰葡萄酒关键挥发性组分及其对冰酒感官贡献的研究[D]. 无锡: 江南大学, 2015: 6-7.
[7] 李丽, 梁芳华, 孙爱东. 葡萄酒中特征性挥发性成分的形成及其影响因素[J]. 饮料工业, 2009, 5: 13-16.
[8] 穆宁. 赤霞珠营养系品种葡萄与葡萄酒品质的研究[D]. 咸阳: 西北农林科技大学, 2007: 14-16.
[9] 张璐, 张昱, 黄英, 等. 采用电子鼻和GC-MS技术研究慕萨莱思中挥发性成分[J]. 食品工业科技, 2018, 39(12): 242-249.
[10] 张雅茹. 不同种类慕萨莱思葡萄酒挥发性成分研究[D]. 阿拉尔: 塔里木大学, 2016: 52-53.
[11] ZHU Li-xia, WANG Li-ling, SONG Hong-zhuan, et al. Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China[J]. Journal of the Institute of Brewing, 2012, 118(2): 236-242.
[12] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 2版. 北京: 中国轻工业出版社, 2007: 21-74.
[13] 王福荣. 酿酒分析与检测[M]. 北京: 化学工业出版社, 2012: 111-135.
[14] 阮卫红, 邓放明, 毕金峰, 等. 桃汁热处理过程中非酶褐变动力学研究[J]. 食品科学, 2014, 35(1): 50-55.
[15] 杨旭, 屈小玄, 郭庆贺, 等. 葡萄汁澄清工艺的研究[J]. 食品工业科技, 2014, 35(6): 277-280.
[16] 何书美, 刘敬兰. 茶叶中总黄酮含量测定方法的研究[J]. 分析化学, 2007, 35(9): 1 365-1 368.
[17] 吴东林, 张建宁, 于飞, 等. 对国标GB/T 15038—2006中总糖还原糖测定方法的改进[J]. 科技风, 2009(7): 31.
[18] 孟宪军, 李旭, 李斌, 等. 超高压处理对冰葡萄酒香气成分的影响[J]. 食品科学, 2014, 35(19): 62-65.
[19] 陶永胜, 李华. 葡萄酒香气成分萃取中固相微萃取纤维的选择[J]. 西北农林科技大学学报: 自然科学版, 2009, 37(8): 211-216.
[20] 李佩艳. 多酚对浓缩果汁加工中褐变的影响及其控制[D]. 西安: 陕西师范大学, 2005: 6-7.
[21] 孙俪娜. 加工方法对葡萄浓缩汁品质影响的研究[D]. 乌鲁木齐: 新疆农业大学, 2011: 36-37.
[22] 李景明, 于静, 吴继红, 等. 不同酵母发酵的赤霞珠干红葡萄酒香气成分研究[J]. 食品科学, 2009, 30(2): 185-189.
[23] 商敬敏, 牟京霞, 刘建民, 等. GC-MS法分析不同产地酿酒葡萄的香气成分[J]. 食品与机械, 2011, 27(5): 52-57.