摘要
研究了草莓酒人工发酵过程中一些主要成分如糖、酸、单宁、挥发酸、乙醇、甲醇、高级醇和酯等物质含量的变化。结果表明,草莓发酵原酒酒度可达到10.0%(体积分数),总酸7.09g/L,pH3.63;单宁含量基本上无变化;挥发酸含量随着发酵时间的延长而逐渐上升,但最终质量浓度可控制在1g/L以内;甲醇在刚开始发酵时就形成,且含量维持在相对稳定的水平;高级醇主要包括正丙醇、异丁醇和异戊醇3种,约占香气成分的50%,且在发酵过程中不断积累;发酵过程中还检测到乙醛、乙酸乙酯、己酸乙酯、戊酸乙酯和乳酸乙酯等成分及一些未知成分。
The change of some main chemical compositions,such as sugar,acid,tannin,volatile acid,ethanol, methanol,ester and so on,during manual fermentation in strawberry wine was investigated. The results indicated that the content of ethanol and total acid,as well as pH value were 10%(V/V),7.09g/L,3.63,respectively. No change of tannin was observed, while volatile acid was increased during fermentation. However,volatile acid did not exceed 1g/L. The methanol was produced at the beginning of fermentation, whereas it's content had little changed. The content of higher alcohols including n-propanol alcohol,iso-butyl alcohol and iso-pentyl alcohol was 50% of the total fragrant compositions and was constantly accumulated during fermentation. In addition,acetaldehyde,ethyl acetate,ethyl caproate,ethyl valerate,ethyl lactate and some other unidentified compositions were also detected.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第4期55-58,共4页
Journal of Chinese Institute Of Food Science and Technology