摘要
对蓝莓、薏米组合酿造白兰地中不同酵母的发酵结果进行研究。根据不同酵母所产白兰地的理化指标,感官品评及气相色谱分析结果进行比较。结果表明,GN酵母发酵时间为8 d,残糖为5.5 g/L(以葡萄糖计),总酸为8.8 g/L(以酒石酸计),原酒酒精度为10%vol(20℃),pH值为5.5,出酒率为0.1632(mL/g原料),感官品评得分为91,气相色谱检测出13种香气成分,适合酿造蓝莓薏米白兰地。
The fermenting performance of different yeasts in the production of blueberry ＆ coix seed brandy was compared in the aspects including physiochemical indexes of the produced brandy,sensory evaluation,and GC results.The results showed that GN yeast was the most suitable choice for blueberry ＆ coix brandy.Its fermenting time was 8 d,the content of residual sugar （counted by glucose） and total acids （counted by tartaric acid） were 5.5 g/L and 8.8 g/L respectively,the alcoholicity of base wine was 10 ％vol （20 ℃）,pH value was 5.5,wine yield was 0.1632 mL/g raw materials,sensory evaluation score was 91,and 13 kinds of flavoring components detected by GC.
出处
《酿酒科技》
北大核心
2014年第5期43-45,共3页
Liquor-Making Science & Technology
基金
贵州省薏苡仁工程技术研究中心项目
合同编号:黔科合农G字[2012]4001号
关键词
酵母菌
蓝莓
薏米
白兰地
发酵
yeast
blueberry
coix seed
brandy
fermentation
