电场对橡木桶陈酿白兰地中杂醇油的影响  

Effectof electric field on fusel oil of brandy aging in oak barrels

作　　者：张斌[1] 曾新安[1] 于淑娟[1] 杨华峰[1] 薛子光 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东祯州集团有限公司,广东惠州516001

出　　处：《中国甜菜糖业》2012年第3期9-11,共3页China Beet & Sugar

基　　金：基金项目：广东省教育部产学研重点项目（2010A090200036）;广东省国际合作项目（2009B050400003）

摘　　要：为了加快白兰地在橡木桶中的物化反应，缩短陈酿周期，采用电场强化技术对橡木桶进行处理，研究了电场对贮存在5L橡木桶中的白兰地酒进行强化处理过程中杂醇油的含量变化情况。白兰地酒经过14个月的陈酿，发现电场处理样的杂醇油含量降低速率要高于同期的自然陈酿样。例如，电场处理样的杂醇油含量比自然陈酿样在2、6、10及14个月时含量分别降低了30．87mg／L、8．26mg／L、7．69mg／L、11．22mg／L。结果表明，电场直接处理橡木桶可以降低白兰地酒中的杂醇油含量，提高白兰地品质。Electric field enhancement technology was applied for speeding up the physical and chemical reactions as well as the maturation process. The content change of fusel oil in brandy stored in 5L oak barrels treated by AC electric field for up to 14 months were investigated. Results showed that the content of fusel oil in treatessample were lower than the untreated samples. , the content of fusel oil in treated brandy for 2, 6, 10 and 14 months was 30.87 mg/L,8.26 mg/L,7.69mg/L, 11.22mg/L lower than the control one in 5L oak barrels. Therefore, it implie that the content of fusel oil could be decreased and the quality of the brandy was improved by EF treatment.

关 键 词：白兰地 橡木桶 电场 杂醇油 

分 类 号：TS262.6[轻工技术与工程—发酵工程]