食品工业科技2011，Vol.32Issue(6)：195-197,3.
荔枝白兰地橡木桶陈酿过程中挥发酸和香兰素变化规律的研究
Changes of volatile acid and vanillin in litchi brandy during oak barrel aging process
摘要
Abstract
Changes of volatile acid and vanillin in litchi brandy during 12 months aging period in oak barrel were studied.It was demonstrated from the results that the content of acetic acid was dramatically increased from 9.69mg/L to 512.12mg/L during one year oak barrel storage period,while the content of senior alcohols changed little.On the other hand, the content of vanillin was significantly increased from 3.6mg/L to 70.0mg/L in first two month,thereafter slowly increased to 82.1mg/L during the 12 months later,which endowed plump and pleasant aroma to the product.关键词
荔枝白兰地/橡木桶/陈酿/挥发酸/香兰素Key words
litchi brandy/ oak barrel/ aging /volatile acid/ vanillin分类
轻工纺织引用本文复制引用
贾晓,曾新安,高敏,蒋龙冬..荔枝白兰地橡木桶陈酿过程中挥发酸和香兰素变化规律的研究[J].食品工业科技,2011,32(6):195-197,3.基金项目
粤港关键领域重点突破招标项目(2008A024200002) （2008A024200002）
广东省国际合作项目(2009B050400003). （2009B050400003）
