Study on Brewing Technology of Apple Brandy

[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.

土壤矿质元素对马铃薯晚疫病发生的影响

通过田间动态调查及单因子矿质元素缺失盆栽培养实验,分析了土壤矿质元素对马铃薯生长和晚疫病发生的影响。在马铃薯各生长节点,采用五点取样法对同一马铃薯种植田块土壤样本进行理化性质测定,统计马铃薯晚疫病病情指数,并分析土壤理化性质变化与晚疫病发生的相关规律。通过盆栽实验,对马铃薯进行单一矿质元素缺失培养,并向马铃薯幼苗人工接种晚疫病菌。在马铃薯各生长节点对马铃薯叶片叶绿素含量进行测定,统计分析马铃薯晚疫病发生情况,并统计其生长后期的株高、平均薯重,分析各矿质元素缺失处理对马铃薯生长和晚疫病发生的影响。田间调查分析发现,在整个生长过程中马铃薯晚疫病持续发生加重,土壤pH在该过程中无显著变化,有机质、碱解氮含量在马铃薯生长过程中表现出一定相关性,速效磷与速效钾含量在马铃薯晚疫病发生前期表现出下降趋势。矿质元素缺失盆栽试验分析表明:磷、钾元素对马铃薯生长影响明显,磷、钾元素缺失显著抑制马铃薯叶绿素合成、植株生长和薯块生物质积累;磷元素缺失使马铃薯地上部分和薯块晚疫病发生加重。在各土壤矿质元素中,磷元素和钾元素对马铃薯生长的影响最明显;而磷元素对马铃薯晚疫病发生的影响最明显。