食品工业科技2012，Vol.33Issue(11)：292-295,4.
沙棘原汁澄清处理对沙棘酒香气成分的影响
Effect of sea-buckthorn original juice clarification on the aroma components of wine
刘晓娜 1韩建春 1李玲伊1
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨150030
- 折叠
摘要
Abstract
In order to find out the influences of fruit juice clarification on formation of higher alcohols and aroma compounds of sea-buckthorn wine,pectinase was utilized to clarify sea-buckthom juice. The clarified juice and original juice were regulated to sugar concentration of 23% and pH3.7,and then added active dry yeast of 0.18% and fermented at 28.5~C. The sea-buckthorn wine was detected after aging by the GC-MS and result indicated that 58 kinds of aromatic compounds were identified in sea-buckthorn wines fermented with the clarified juice and 52 aromatic compounds with the original juice. 28 kinds of aromatic compounds were different from each other,which resulted in the difference of aroma distinctively. 3-methyl-1 -butanol and octylic acid ethyl ester were the major aroma components of sea-buckthorn wines and their relative contents were 31.24% and 10.40% in wine made by clarified juice respectively and increased by 16.45% and 5.32% over sea-buckthorn wine made by original juice. Clarification before fermentation was favorable to form aroma of sea-buckthorn wine.关键词
发酵/沙棘酒/香气成分Key words
fermentation/sea-buckthorn wine/aroma components分类
轻工纺织引用本文复制引用
刘晓娜,韩建春,李玲伊..沙棘原汁澄清处理对沙棘酒香气成分的影响[J].食品工业科技,2012,33(11):292-295,4.
