摘要
以红富士苹果和浓缩果汁为原料酿造苹果酒。以亚硫酸的形式将SO2 (12 0mg/L)加入苹果汁中 ,2 4h后 90 %以上的游离SO2 变为结合态 ,此后波动不大。研究显示 :1 5‰的皂土澄清效果最好 ;鲜汁的产酒率明显高于浓缩汁 ,酒液中可溶性固形物和还原糖少。与其它菌种相比 ,菌种 1的产酒率最高 ,残糖最少 ,挥发酸最少 ,而且滴定酸 ,pH的变化幅度较少。与浓度果汁相比 ,鲜果汁酿造的酒中含有的香气成份如活性戊醇 +异戊醇、正戊醇、正己醇、苯乙酸乙酯较多。
This study focused on the effect of fresh apple,concentrated apple juice,and wine yeasts on apple cider quality.When 120 mg/1 SO_2(H_2SO_3)was added to the apple juices for 24 hours,more than 90% of free SO_2 turned to the combined states,after that there were no much variation during fermentation.A 1.5‰ bentonite was the optimal clarity dosage.The results of physical and chemical analysis show that:the apple ciders fermented with fresh juice had higher yield of alcohol,lower content of soluble solids and reducing sugar than than of concentrated apple juice.Compared with other yeasts,yeast-1 have a good characteristic,such as high percent of alcohol production;less variation level of acidity and pH value during fermentation.GC analysis results atated that the ciders fermented with fresh apple juice had a higher content of flavor components than that of the concentrated apple juice.
出处
《酿酒》
CAS
北大核心
2004年第1期52-55,共4页
Liquor Making
