摘要
该试验以富士苹果为原料,通过对15℃和25℃条件下发酵苹果酒中的酵母发酵力、可溶性固形物、可滴定酸、pH、有机酸、氨基酸和挥发性香气成分进行分析,研究了不同发酵温度对苹果酒理化性质及挥发性香气成分的影响。结果表明,酵母发酵力、可溶性固形物消耗量及可滴定酸与发酵温度呈正相关,而pH与发酵温度呈负相关;15℃发酵的苹果酒具有更高的苹果酸、柠檬酸、丁酸和富马酸以及半胱氨酸、苯丙氨酸、亮氨酸、丝氨酸、异亮氨酸、谷氨酸、甘氨酸、天冬氨酸、蛋氨酸和脯氨酸;另外,15℃发酵的苹果酒也具有更高的总酯含量、脂肪酸含量和更低的高级醇含量,其含量分别为4 576.62μg/L、703.53μg/L和3 297.05μg/L。降低发酵温度对改善苹果酒品质具有潜在的应用前景。
The effect of different temperature on the physicochemical properties and aroma components of cider fermented at 15 ℃ and 25 ℃ with Fuji apple as raw material were investigated by analyzing the yeast fermentation capacity,soluble solids,titratable acids,pH,organic acids,amino acids and aroma components.The results showed that the yeast fermentation capacity,soluble solids consumption and titratable acid were negatively correlated with fermentation temperature,while the p H was positively correlated with fermentation temperature.The contents of malic acid,citric acid,butyric acid,fumaric acid,cysteine,phenylalanine,leucine,serine,isoleucine,glutamic acid,glycine,aspartic acid,methionine and proline were higher in cider fermented at 15 ℃.Furthermore,the cider fermented at 15 ℃ also showed higher total ester content and fatty acid content,as well as lower higher alcohol content,which were 4 576.62 μg/L,703.53 μg/L,and 3 297.05 μg/L,respectively.Reducing the fermentation temperature had a potential application prospect in improving the quality of cider.
作者
曾朝珍
慕钰文
袁晶
宋娟
张海燕
康三江
ZENG Chaozhen;MU Yuwen;YUAN Jing;SONG Juan;ZHANG Haiyan;KANG Sanjiang(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)
出处
《中国酿造》
CAS
北大核心
2023年第12期192-197,共6页
China Brewing
基金
甘肃省农业科学院重点研发计划项目(2022GAAS09)
国家现代农业产业技术体系建设专项(CARS-27)
甘肃省农业科学院中青年基金项目(2021GAAS42)。
关键词
温度
苹果酒
理化性质
香气成分
temperature
cider
physicochemical property
aroma component
