摘要
研究了不同橡木板添加量以及不同浸泡时间对原白兰地pH值、色度、单宁、香气成分、酚类物质及感官质量的影响。结果表明,橡木板浸泡直接影响原白兰地中多酚类物质的含量变化,而对原白兰地的香气成分也有一定的影响;白兰地色度、单宁以及总酚的浸取量均随橡木板浸泡时间加长而增加,且变化规律相近;橡木板添加量增加1倍,达同样效果,浸泡时间可缩短2/3。
Oak contained abundant tannin and flavoring substances, could give brandy golden yellow color and improve its aroma and mellow taste and elegant style. The effects of the steeping of oak stave by different aging time and different dosage on the pH value, colority, tannin,aroma and polyphenol were studied. The results indicat- ed that the content of polyphenols in original brandy was directly influenced by the oak stave and in the case of aro- matic substances, the influence was a little. The quantity of colority, tannin and polyphenol in brandy increased with aging time and the change rules were approximate. To gain the same effect, the aging time could be cut 2/3 if the dosage was doubled.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期54-59,共6页
Food and Fermentation Industries
