摘要
以阜平大枣为原料,采用固态发酵方法生产红枣蒸馏酒,研究了可同化氮素对酒中杂醇油生成的影响。结果表明,在试验范围内,磷酸氢二铵的添加降低了异戊醇的含量,缬氨酸的添加增加了异丁醇的含量,亮氨酸的添加增加了异戊醇的含量,异亮氨酸的添加增加了活性戊醇的含量;异亮氨酸对高级醇总量的影响最显著。
Jujube from Fuping was used as raw materials to produce jujube wine by solid fermentation.The effects of the added assimilable nitro- gen on the formation of higher alcohols in the produced wine were investigated. In the experiments, the results showed that isoamyl alcohol de- creased with the addition of dianunonium phosphate, while isoamyl alcohol, active amyl alcohol and isobutanol increased apparently with the ad- dition of leucine, isoleucine and valine, respectively. The addition of isoleucine had the most significant effects on higher alcohols content in the wine.
出处
《酿酒科技》
北大核心
2013年第11期15-17,共3页
Liquor-Making Science & Technology
基金
国家自然科学基金:红枣白兰地甲醇和杂醇油的形成机理研究
项目编号[31171725]
关键词
可同化氮素
固态发酵
枣酒
高级醇
assimilable nitrogen
solid fermentation
jujube wine
higher alcohol
