Food and Fermentation Industries >

2010 , Vol. 36 >Issue 02: 168 - 171

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.02.022

Food and Fermentation Industries

Comparison and Analysis of Aromas in Withering Grapes and Wines Brewing with a Withering Grape Must by Headspace Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

  • Zhang Dai ,
  • Wang Fang ,
  • Wang Wei ,
  • Yang Lili ,
  • Li Jingming
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Online published: 2010-02-25

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Abstract

The differences of volatile aroma compounds between withering grapes and wines brewing with a withering grape must were investigated using headspace solid phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).There were 34 kinds of aromas indentified in the withering grapes,including 12 kinds of alcoholic,8 kinds of esters,5 kinds of organic acid,5 kinds of aldehyde and 4 kinds of other components.45 kinds of aromas were identified from the wines brewing with a withering grape must,including 16 kinds of alcoholic,22 kinds of esters,5 kinds of organic acid and 2 kinds of ketone.

Key words： HS-SPME; GC/MS; withered grape; withered wine; aroma

Cite this article

Zhang Dai , Wang Fang , Wang Wei , Yang Lili , Li Jingming . Comparison and Analysis of Aromas in Withering Grapes and Wines Brewing with a Withering Grape Must by Headspace Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry[J]. Food and Fermentation Industries, 2010 , 36(02) : 168 -171 . DOI: 10.13995/j.cnki.11-1802/ts.2010.02.022

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