[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 pre...[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.展开更多
"我已经是个女人了。"白兰蒂在今年1月公开宣称。2月时突然传出原来她在去年夏天和制作人 RobertSmith 举行了秘密婚礼并且怀了孕。距离她上一次公开演出已经将近4年的时间,撇开她消失公众眼光前所发生的事不谈,她确实改变了..."我已经是个女人了。"白兰蒂在今年1月公开宣称。2月时突然传出原来她在去年夏天和制作人 RobertSmith 举行了秘密婚礼并且怀了孕。距离她上一次公开演出已经将近4年的时间,撇开她消失公众眼光前所发生的事不谈,她确实改变了不少。自从发完上张专辑 Never Say Never,和取消电视演出Hoesha 之后,她历经了一些人人必经的成熟过程,白兰蒂穿起了黑色皮夹克、紧身短上衣和牛仔迷你裙:将黑人长辫烫直,染红成随风飘扬的直长发。除了外表的转变。白兰蒂的内在也成长不少。接受 MTV 访问的她,是一个自信镇定、表达清楚有力的女人,知道自己在说什么、对自己所说的话充满自信。"我想当初的我需要一个平衡。"白兰蒂解释自己四年来的刻意缺席,"我不想失去我的私人生活,所以花了些时间放松自我。我刻意给自己放假,因为我需要恢复精神。展开更多
以3种不同储存方式(陶坛、不锈钢罐、橡木桶)处理的白兰地原酒为研究对象,采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatograph...以3种不同储存方式(陶坛、不锈钢罐、橡木桶)处理的白兰地原酒为研究对象,采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,HS-SPME-GC×GC-TOFMS)及感官定量描述分析(quantitative descriptive analysis,QDA)探究不同容器储存对白兰地原酒香气的影响。采用HS-SPME-GC×GC-TOF-MS共鉴定出314种挥发性化合物,通过香气数据库筛选出181种具有香气贡献的化合物进行偏最小二乘法判别分析(partial least squares discriminant analysis,PLS-DA),发现3个处理组及对照组差别明显,顺式橡木内酯、反式橡木内酯等物质与陶坛组呈正相关,2-乙基己醇、2-甲基-2-丁烯醛等物质与不锈钢罐组呈正相关,芳樟醇、异戊醛等物质与橡木桶组相关性较强。QDA结果表明,陶罐组的焦糖、果脯香气,不锈钢罐组的烟熏、乙醇香气,橡木桶组的花香、果香是区别于其他组的主要香气特征。该研究不仅丰富了我国白兰地的风味化学理论体系,也为生产上寻找陈酿白兰地的替代容器提供重要的基础数据和理论依据。展开更多
文摘[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.
文摘"我已经是个女人了。"白兰蒂在今年1月公开宣称。2月时突然传出原来她在去年夏天和制作人 RobertSmith 举行了秘密婚礼并且怀了孕。距离她上一次公开演出已经将近4年的时间,撇开她消失公众眼光前所发生的事不谈,她确实改变了不少。自从发完上张专辑 Never Say Never,和取消电视演出Hoesha 之后,她历经了一些人人必经的成熟过程,白兰蒂穿起了黑色皮夹克、紧身短上衣和牛仔迷你裙:将黑人长辫烫直,染红成随风飘扬的直长发。除了外表的转变。白兰蒂的内在也成长不少。接受 MTV 访问的她,是一个自信镇定、表达清楚有力的女人,知道自己在说什么、对自己所说的话充满自信。"我想当初的我需要一个平衡。"白兰蒂解释自己四年来的刻意缺席,"我不想失去我的私人生活,所以花了些时间放松自我。我刻意给自己放假,因为我需要恢复精神。
文摘以3种不同储存方式(陶坛、不锈钢罐、橡木桶)处理的白兰地原酒为研究对象,采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,HS-SPME-GC×GC-TOFMS)及感官定量描述分析(quantitative descriptive analysis,QDA)探究不同容器储存对白兰地原酒香气的影响。采用HS-SPME-GC×GC-TOF-MS共鉴定出314种挥发性化合物,通过香气数据库筛选出181种具有香气贡献的化合物进行偏最小二乘法判别分析(partial least squares discriminant analysis,PLS-DA),发现3个处理组及对照组差别明显,顺式橡木内酯、反式橡木内酯等物质与陶坛组呈正相关,2-乙基己醇、2-甲基-2-丁烯醛等物质与不锈钢罐组呈正相关,芳樟醇、异戊醛等物质与橡木桶组相关性较强。QDA结果表明,陶罐组的焦糖、果脯香气,不锈钢罐组的烟熏、乙醇香气,橡木桶组的花香、果香是区别于其他组的主要香气特征。该研究不仅丰富了我国白兰地的风味化学理论体系,也为生产上寻找陈酿白兰地的替代容器提供重要的基础数据和理论依据。
