柿子发酵酒酯的生成规律初探  

THE PRELIMINARY STUDY OF THE REGULARITY OF THE ESTER′S GROWING IN THE BREWED WINE OF PERSIMMON

作　　者：陈义伦[1] 乔旭光[1] 杜金华[1] 纪庆柱[1] 陈伟 

机构地区：[1]山东农业大学食品科学系

出　　处：《山东农业大学学报（自然科学版）》1999年第3期280-284,共5页Journal of Shandong Agricultural University：Natural Science Edition

摘　　要：分析了不同柿子发酵酒样品中的主要有机酸和主要酯香成分，结果表明，柿子发酵酒中主要有机酸有酒石酸和乳酸，主要挥发酯是乳酸乙酯和乙酸乙酯。自然老熟的柿酒中乳酸乙酯含量高于乙酸乙酯，采用冷热处理方法老熟的柿酒中乙酸乙酯的含量高于乳酸乙酯。In this experiment ,the major ingredents of organic acids and esters in the different brewed wine of persimmon are analysed.The results are shown as follows:The major organic acids in the brewed wine of persimmon are tartaric acid and lactic acid,the main volatile esters are ethyl acetate and ethyl lactate.In the natural aging brewed wine of persimmon,the content of ethyl lactate is higher than that of ethyl acetate,while in the wine treated by cooling-heating process,the content of ethyl acetate is higher than that of ethyl lactate.

关 键 词：柿子发酵酒 有机酸 酯 

分 类 号：TS262.7[轻工技术与工程—发酵工程]