摘要
苹果浓缩汁生产时回收的天然苹果香料其主要呈香成分为环-α-己醇和酸酯类化合物,将其应用于苹果蒸镏酒的后修饰,以调整苹果酒的香气,添加量为10ml/L。使用柠檬酸调酸,添加量为3g/L。经修饰后的苹果酒酒质纯正爽口,果香宜人。(丹妮)
The main flavoring components of reco ve red natural apple aromatic substances in the production of apple-condensed juic e wereá-cyclohexanol and acid ester compounds.The recovered substances applie d in the post treatment of apple tequila could regulate the aroma of apple tequi la with its addition quantity as10ml/L.Besides,citric acid was used to adju st acid content with its addition quantity as3g/L.Apple tequila,through post treatment,had pure taste and agreeable fruit aroma.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期45-46,共2页
Liquor-Making Science & Technology
关键词
苹果蒸镏酒
后修饰
苹果香料
柠檬酸
apple tequila
post treatment
apple aromatic substances
citric acid
