Effect of Different Raw Material Processing Methods on the Quality of Apple Distilled Spirits

不同原料处理方式对苹果蒸馏酒品质影响的研究

In this study,the effect of yeast strains(X16 and RMS2),fruit seed,and pectinase on the quality of apple distilled spirits were investigated with apple as material.The results showed that pectinase shortened the fermentation period.The strain X16,fruit seed remaining,and pectinase addition groups had higher yields of crude distilled spirits than the strain RMS2,fruit seed removal,and without pectinase groups,respectively.Regarding the first-grade distilled spirits quality,the X16 group had higher content of total acids,total esters,higher alcohols,and alcohol content than the RMS2 group;the group with fruit seeds had higher total acids but lower alcohol content and total esters than the group with fruit seed removal;the group with pectinase addition had higher total acids and alcohol content than the group without pectinase addition.Regarding the second-grade distilled spirits quality,the X16 group had higher total acids,total esters,and alcohol content than the RMS2 group;the group without fruit seeds had higher alcohol content than the group with fruit seeds;the group with pectinase addition showcased higher total acids but lower alcohol content than the group without pectinase addition.In summary,yeast strains and pectinase affected the quality of apple distilled spirits,and strain X16 was more suitable for brewing apple distilled spirits.Pectinase affected the quality of apple distilled spirits by affecting fermentation rate and temperature.

以苹果为研究材料,研究酵母(X16和RMS2)、果核和果胶酶对苹果蒸馏酒品质的影响。结果表明:果胶酶能缩短发酵周期;粗馏酒产量,X16显著高于RMS2,有核显著高于无核,有酶显著高于无酶;一级酒品质,X16的总酸、总酯、高级醇和酒精度显著高于RMS2,有核的总酸显著高于无核,但酒精度和总酯低于后者,有酶的总酸和酒精度显著高于无酶;二级酒品质,X16的总酸、总酯和酒精度显著高于RMS2,无核的酒精度显著高于有核,有酶的总酸显著高于无酶,但有酶的酒精度低于无酶。综上所述,菌株和果胶酶对苹果蒸馏酒的品质影响较大,X16更适合酿造苹果蒸馏酒,果胶酶通过影响发酵速率和温度来影响苹果蒸馏酒品质。