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《Northern Horticulture》 2008-11
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GC/MS Analysis of Wine after Treated by Ultrasonic

ZHAO Yun,WANG Jie,LI Dan,LI Feng,XU Li-qiang (Food Science and Techniques College of Hebei Agriculture University,Baoding,Hebei 071001,China)  
Several dry red wines were treated with ultrasonicator of SK to test the influence of ultrasonic processes on dry red wine,the aroma compound were analyzed by GC/MS,and sensory analysis was made.The results indicated when the wine was treated by the ultrasonic for 18 min,the contents of the total esters increased from 19.61% to 31.19%,the content of total alcohols Isoamyl alcohol decreased 70.16% to 60.43%,Ultrasonic promote oxidation,reduction,esterification in the process of the fresh dry red wine aging,advance wine aging,produce flavour and remove precipitate,develop soft liquor style,a number of indicators scores of the sensory analysis increased.
【Fund】: 保定市科技局农产品加工平台建设资助项目(05N005)
【CateGory Index】: TS262.6
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