关键词: 混种家桑, 大十桑椹, 红果2号桑椹, 红果1号桑椹, 蜂蜜桑椹酒, 香气成分, 气相色谱-质谱法

Abstract:

The aroma components in honey-mulberry wines which were fermented with different cultivars of mulberry (hybrid mulberry, Dashi mulberry, Hongguo2 mulberry and Hongguo1 mulberry) were extracted by solvent extract and analyzed by GCMS. The results indicated that the identified amount of aroma components of four honey-mulberry wines is as follows: hybrid wine 59, Dashi wine 56, Hongguo2 wine 50, Hongguo1 wine 50, and their common aroma components are 45. Moreover, there are 5 common components ranked before 10 among all 45 components, which are 1-butanol,3-methyl-, 1-propanol,2-methyl-,benzeneethanol, benzeneethanol,4-hydroxy- and one certain substance, but their relative contents in four wines are very different. Besides, each of four honey-mulberry wines also contains a few particular aroma components. These components lead to a similar and unique aroma and style for honey-mulberry wines fermented with different cultivars of mulberry.

Key words: intermixed variety mulberry, Dashi mulberry, Hongguo 2 mulberry, Hongguo 1 mulberry, honey-mulberry wine, aroma component, gas chromatography-mass spectrometry