CAJ | 학술논문

以巨峰葡萄冬果为原料，对其进行酿酒实验及中试，研究其酿造工艺，并对葡萄酒品质进行分析，利用GC—MS分析了香气物质。结果表明，巨峰冬果品质优良，平均可溶性固形物达到18％以上，酸度6～8g／L，其葡萄酒香气成分主要为正戊醇、辛酸乙酯、乙酸乙酯，表现为花香和果香，具有较好的酿酒特性。
이거봉포도동과위원료，대기진행양주실험급중시，연구기양조공예，병대포도주품질진행분석，이용GC—MS분석료향기물질。결과표명，거봉동과품질우량，평균가용성고형물체도18％이상，산도6～8g／L，기포도주향기성분주요위정무순、신산을지、을산을지，표현위화향화과향，구유교호적양주특성。
The second-crop Kyoho grape was used as raw materials for wine-making experiments and pilot production test, the production techniques were studied, the quality of the produced grape wine was evaluated, and the flavoring compositions of the produced grape wine were analyzed by GC-MS. The results showed that the quality of second-crop Kyoho grape was excellent with its average total soluble solids above 18% and its acidity between 6-8g/L. The major flavoring compositions of the produced grape wine were n-pentanol, ethyl octanoate and ethyl acetate which presented floral and fruity aroma. The second-crop Kyoho grape had good wine-making properties.