摘要
香味物质对苹果白兰地的品质起着至关重要的作用。传统蒸馏方法的高温处理会不可避免地造成香味物质的损失和热敏性物质的破坏,影响白兰地的品质。采用苹果原汁发酵与渗透汽化膜分离相耦合的模式,在较低的温度下进行发酵,用硅橡胶复合膜将发酵液中的乙醇及其他挥发性香味成分选择性地分离出来,缩短了发酵周期,有效地避免了热敏性香味物质的损失。硅橡胶膜对发酵液中的乙醇及各种香味物质发挥了优良的渗透汽化分离性能,25℃平均总渗透通量为575.0g/(m2·h),平均分离因子为5.44,20℃平均总渗透通量为332.2g/(m2·h),平均分离因子为4.75。所得产品清澈透明,酒度适宜,有浓郁酒香和苹果香。气相色谱分析结果表明,产品成分与传统蒸馏法所得的白兰地类似,主要香味物质含量符合相关技术要求,是制造高品质苹果白兰地的优质原型酒液。
The flavoring compositions are of great importance to the quality of apple brandy. During the distillation of apple brandy by traditional techniques, higher temperature would inevitably induce chemical damage or disruption of heat-sensitive flavoring compositions and further deteriorate the quality of apple brandy. The PDMS membrane bioreactor, which had coupled the membrane pervaporation with the fermentation of apple juice, was able to selectively extract ethanol and other volatile flavoring compositions from the broth at a lower temperature and effectively avoid the loss of flavoring compositions and shorten the fermentation period. The PDMS composite membrane was proved to be an promising membrane to separate ethanol and flavoring compositions from the broth. The average total permeation fluxes were about 575.0 g/（m^2·h） and 332.2 g/（m^2·h） and separation factors were 5.44 and 4.75 for ethanol-water, with the temperature at 25 ℃ and 20 ℃ respectively. A clear and colorless product brandy with strong smell of alcohol and typical apple flavor was obtained. According to GC analysis, the obtained product had similar flavoring composition to the brandy by the traditional method and the content of main flavoring compositions agreed with the concerned standard. It proved to be a good original spirit for the production of high-quality apple brandy.
出处
《酿酒科技》
2009年第3期17-20,25,共5页
Liquor-Making Science & Technology
基金
国家自然科学基金资助项目(20776088)
