荔枝白兰地橡木桶陈酿过程中挥发酸和香兰素变化规律的研究  

Changes of volatile acid and vanillin in litchi brandy during oak barrel aging process

作　　者：贾晓[1] 曾新安[1] 高敏[1] 蒋龙冬 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东帝浓酒业有限公司,广东揭阳515200

出　　处：《食品工业科技》2011年第6期195-197,共3页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破招标项目(2008A024200002);广东省国际合作项目(2009B050400003)

摘　　要：研究了荔枝白兰地在橡木桶中陈酿一年内乙酸和香兰素的变化。结果表明,白兰地在陈酿过程中乙酸含量变化较大,从陈酿初期的9.69mg/L增长到512.12mg/L,增幅达50倍左右,而高级醇变化不大;白兰地中香兰素含量随着陈酿时间的变化呈现增长的趋势,在陈酿初期2个月之内变化快,从最初的3.6mg/L上升到70.0mg/L,随后增长逐渐缓慢,12个月后香兰素含量增加到82.1mg/L。Changes of volatile acid and vanillin in litchi brandy during 12 months aging period in oak barrel were studied.It was demonstrated from the results that the content of acetic acid was dramatically increased from 9.69mg/L to 512.12mg/L during one year oak barrel storage period,while the content of senior alcohols changed little.On the other hand,the content of vanillin was significantly increased from 3.6mg/L to 70.0mg/L in first two month,thereafter slowly increased to 82.1mg/L during the 12 months later,which endowed plump and pleasant aroma to the product.

关 键 词：荔枝白兰地 橡木桶 陈酿 挥发酸 香兰素 

分 类 号：TS261[轻工技术与工程—发酵工程]