摘要
苹果的香气由几十种甚至上百种物质构成,这些香气物质主要来源于原料苹果中固有的挥发性香气物质和苹果酒发酵过程中酵母的代谢产物。苹果原料中主要是一类香气物质;发酵过程中产生的主要是二类香气物质。影响香气物质生成量的因素有:原料、酵母菌种、发酵工艺、苹果酸—乳酸发酵。(孙悟)
The comb in ed effects of dozens of even hundreds of components eventually formed the aroma of cider and these components were mainly the inherent volatile matters in app les treated as primary aroma components and the metabolic products of yeast dur ing the fermentation of cider treated as secondary aroma components.The influe ncing factors of the formation of aroma components included raw materials,yeas t strain,fermentation techniques and malo lactic fermentation.(Tran.by YUE Y ang)
出处
《酿酒科技》
2003年第3期68-70,共3页
Liquor-Making Science & Technology
关键词
苹果酒
香气
一类香气物质
二类香气物质
发酵
生成量
fermented wine
cider
aroma of cider
primary aroma componen ts
secondary aroma components
