期刊文献+

超高压处理对丹阳封缸酒中9种有机酸的影响 被引量:3

Effects of Ultra-high Pressure Treatment on the Content of Nine Kinds of Organic Acids in Danyang Fenggang Rice Wine
下载PDF
导出
摘要 研究了超高压处理丹阳封缸酒对其中9种有机酸的影响。先通过单因素实验和感官评价确定了在400 MPa、20 min条件下处理封缸酒,再用高效液相色谱分析超高压处理前后封缸酒中有机酸的变化。结果表明,经过高压处理后,酒中酒石酸、草酸、苹果酸和乙酸的含量增加,丙酮酸、酮戊二酸、乳酸、柠檬酸和琥珀酸的含量降低;感官分析表明,高压处理后的封缸酒口感和风味得到改善,更易让人接受。 The effects of ultra-high pressure treatment on the content of nine kinds of organic acids in Danyang Fenggang rice wine were investigated.Firstly,sensory evaluation was carried out through single factor experiment for Fenggang rice wine treated by 400 MPa for 20 min,then the change in organic acids content in the rice wine before and after ultra-high pressure treatment was analysed by HPLC.The results showed that after the treatment,the content of tartaric acid,oxalic acid,malic acid and acetic acid increased,while the content of pyruvic acid,ketone glutaric acid,lactic acid,citric acid and succinic acid decreased.Sensory evaluation indicated that the taste and the flavor of Fenggang rice wine got improved and was more acceptable after ultra-high pressure treatment.
出处 《酿酒科技》 北大核心 2013年第6期43-45,50,共4页 Liquor-Making Science & Technology
基金 江苏高校优势学科建设工程资助项目(PAPD) 江苏省农产品物理加工重点实验室开放基金项目(JAPP-2011-3) 江苏省高校科研成果产业化推进项目(JHB2011-40)
关键词 超高压 有机酸 封缸酒 高效液相色谱 ultra-high pressure organic acid Fenggang rice wine HPLC
  • 相关文献

参考文献9

二级参考文献55

共引文献221

同被引文献58

  • 1张海波,张彦,陈少峰.江米酒中有机酸的分析[J].酿酒科技,2007(10):93-94. 被引量:10
  • 2徐岳正,周建弟,丁关海.浅谈绍兴酒中的有机酸[J].酿酒科技,2004(6):77-78. 被引量:10
  • 3段旭昌,李绍峰,张吉焕,李虎威,杨公明.超高压技术处理对白酒物理特性和风味的影响[J].中国食品学报,2006,6(6):78-82. 被引量:20
  • 4王荣民 沈国惠 颜真光 王勤 陈忆凤.黄酒中氨基酸的测定.食品与发酵工业,1988,(3):6-9.
  • 5Rivalain N, Roquain J, Demazeau G. Development of high hy- drostatic pressure in bioscienees:Pressure effect on biological structures and potential applications in Bioteehnologies [J]. Biotechnology Advances, 2010,28 ( 6 ) : 659-672.
  • 6E H Soufleros,E Bouloumpasi,C Tsarchopoulos,et a/. Primary amino acid profiles of Greek white wines and their use in classification according to variety origin and vintage[J]. Food Chemistry, 2003,80: 261-273.
  • 7Fei Shen, Yibin Ying, Bobin Li, et al. Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles[J]. Food Chemistry,2011,129: 565-569.
  • 8Kiyoshi Yoshizawa, Takeaki Ishiikawa. Industrilization of Sake Manufacture Marcel Dekker[Z]. nc, 1989.
  • 9Hernandez-Orte P, Cersosimo M, Loscos N, et al. The development of varietal aroma from non-floral grapes by yeasts of different genera[J]. Food Chemistry, 2008,107 1064-1077.
  • 10Lambrechts M,Pretorius I. Yeast and its importance to wine aroma-a review[J]. South African Journal of Enology and Viticulture, 2000,21 (Special Issue) : 97-129.

引证文献3

二级引证文献11

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部