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Aromatic compounds of fresh juice and fermented wine made of Litchi(cv.Heiye);

黑叶荔枝鲜果汁与发酵酒液的香气成分及其变化

To detect the aromatic compounds from fresh juice and fermented wine made of Litchi(cv.

用GC-MS分析黑叶荔枝鲜果汁及其制成的发酵果酒的香气成分,结果表明,构成荔枝鲜果汁清新头香的主要成分是烯类组分,但在发酵酒液中烯类组分几乎消失,造成了荔枝发酵酒液特色天然香气的丧失以及酒香不和谐。