苹果白兰地蒸馏过程控制及香气物质变化研究  

Distillation Control of Apple Brandy and Change of Flavoring Compounds

作　　者：康三江[1] 展宗冰[2] 曾朝珍[1] 张霁红[1] 张海燕[1] 张芳[1] 袁晶[1] KANGSanjiang;ZHANZongbing;ZENGChaozhen;ZHANGJihong;ZHANGHaiyan;ZHANGFang;YUANJing(Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070;Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农业科学院,甘肃兰州730070

出　　处：《酿酒科技》2018年第6期47-51,共5页Liquor-Making Science & Technology

基　　金：现代农业产业技术体系建设专项资金(CARS-27);甘肃省农业生物技术研究与应用开发项目(GNSW-2016-20);甘肃省林业科技计划项目(2017kj053)

摘　　要：通过对苹果白兰地蒸馏工艺及蒸馏过程中挥发性物质变化进行分析。结果表明,苹果白兰地蒸馏采用二次蒸馏:一次蒸馏不截取酒头、酒尾,馏出液酒精度约为23%vol^25%vol,体积约为原液的35%;二次蒸馏截取1%的酒头和25%的酒尾,二次馏出液酒精度约为54%vol。苹果白兰地不同馏分中共检测出20种香气物质,其中包括10种酯类、6种醇类、1种酸类以及3种其他化合物,在蒸馏过程中,苹果白兰地不同馏分的挥发性成分种类和含量不断产生变化,酯类和醇类整体显现降低的趋势。The distillation of apple brandy and the change of flavoring compounds in the distillation process was analyzed. Apple brandy was twice-distilled as follows： no head liquor and tail liquor was intercepted in primary distillation, alcohol content of the distillate was about 23 %vol to 25 %vol, and distillate volume was about 35 % of the original liquid; 1 % head liquor and 25 % tail liquor was intercepted in secondary distillation, and alcohol content of the distillate was about 54 %vol. 20 flavoring compounds in total were detected in different distillates of apple brandy including 10 esters, 6 alcohols, 1 acid and 3 other compounds. During the distillation, the varieties and the content of volatile components of different distillate were constantly changing, and esters and alcohols content kept decreasing as a whole.

关 键 词：苹果白兰地 蒸馏工艺 不同馏分 香气成分 

分 类 号：TS262.38[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]