钛晶催陈对金桔白兰地品质的影响  

Preliminary discussion on effects of titanium aging on quality of kumquat brandy

作　　者：张蕾[1] 周晓晴[1] 王旭峰[1] 邓丹雯[1] 马冰峰 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047 [2]江西省质量技术监督局,江西南昌330029

出　　处：《食品与机械》2011年第3期22-24,共3页Food and Machinery

基　　金：科技部科技人员入园入企项目(编号:SQ2009GJC5005794)

摘　　要：采用钛晶催陈和传统陈酿方法,对金桔白兰地进行短期陈酿。结果表明:与传统陈酿相比,钛晶作为催陈方式的白兰地在5～7d内,甲醇含量下降比较明显,非酒精性挥发物总量呈上升趋势,且两项指标均能达到GB/T 11856———2008的要求;白兰地中风味物质增加,酒体色泽饱满、口感醇和。钛晶催陈效果优于传统陈酿,可用于白兰地的快速陈化。Titanium chip and oak chip were used to make the short-term maturation during the research.In 5～7 days,the methanol content goes down and the total volatile substances for non-alcohol increase.Both of them can meet the requirements of GB/T 11856——2008.Also the flavor substances increases,and mellow liquor with full color comes out.Titanium chip used as an aging way has a short-term better aging effect.

关 键 词：金桔白兰地 甲醇 钛晶 陈酿 风味成分 

分 类 号：TS262.38[轻工技术与工程—发酵工程]