摘要
研究了不同酵母种类对樱桃酒呈味成分的影响,采用高效液相色谱技术(HPLC)、超高效液相色谱-串联四级杆质谱联用技术(UPLC-MS),对5种不同酵母发酵樱桃酒中的有机酸、氨基酸、酚酸、单宁酸和糖进行了定性和定量分析。结果表明,不同酵母产呈味物质的能力各不相同,酒中呈味物质的含量直接影响其特征风味。
The effect of different kinds of yeasts on the taste-active compounds of cherry wine was analyzed by high performance liquid chromatography （HPLC） and ultra performance liquid chromatography tmndem mass spectrometry （UPLC-MS/MS）. Organic acids, amino acids, phenoic acids, tannic acid and sugars were qualitatively and quantitatively analyzed. The results showed the ability of the different yeasts to produce taste-active compounds was different. The contents of these compounds directly influenced the characteristic flavors of cherry wines.
出处
《食品工业》
北大核心
2013年第9期40-43,共4页
The Food Industry
基金
国家青年科学基金项目(21306114)
上海应用技术学院人才引进基金(YJ2013-60)
上海高校选拨培养优秀青年教师科研专项基金(yyy10070)
关键词
樱桃酒
发酵
酵母种类
呈味
cherry wine
fermentation
yeast
taste
