超声波-橡木片复合催陈技术对寒富苹果白兰地陈酿的影响  

Effect of Ultrasound-Oak Slice Combined Aging Technique on the Aging of Hanfu Apple Brandy

作　　者：赵金[1] 刘夏 颜廷才[1] ZHAO Jin;LIU Xia;YAN Ting-cai(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《沈阳农业大学学报》2021年第2期160-170,共11页Journal of Shenyang Agricultural University

基　　金：辽宁省自然科学基金项目(2020-MS-209)。

摘　　要：陈酿是白兰地生产工艺的重要环节,自然陈酿耗时耗力。为解决这一问题,以寒富苹果蒸馏原液为试样,研究3种烘烤程度橡木片与超声波-橡木片复合催陈对酒样催陈效果的影响。结果表明:单一橡木片催陈中以重度烘烤度橡木片最佳,催陈45d后酒样中醇类物质含量由对照的60.2%降低到56.95%,酯类物质含量由对照的31.089%增加到42.136%,酯类的种类由对照的25种增加到30种;酒样的酸味、涩味及其回味、苦味下降,甜味微增并带有橡木香气风味,感官评分由57.1上升到80.0。超声波-橡木片复合催陈比单一催陈技术表现更为优异,显著表现出对酒体香气成分的增酯降醇作用,且对酒体降苦降涩作用更明显。研究表明超声波-重度烘烤橡木片复合催陈酒样品质最优,酯类增加到33种,含量增加到56.168%,感官评分达到96.6,催陈后的酒样有和谐的果香和橡木香,口感醇和绵甜。可见,超声波-重度烘烤橡木片复合催陈寒富苹果白兰地效果最好,45d可以快速达到白兰地市场要求标准。Aging is an important part of brandy production process.Natural aging is time-consuming and labor-consuming.In order to solve this problem,this paper studied the effect of oak chips with three different baking degrees and ultrasonic combined with oak chips on the aging of Hanfu apple.The results showed that:in the process of single oak slice aging,the best one was the oak slice with heavy baking degree.After 45 days aging,the content of alcohols decreased from 60.2%to 56.95%,the content of esters increased from 31.089%to 42.136%,and the kinds of esters increased from 25 to 30.The acidity,astringency,aftertaste and bitterness of the wine decreased,and the sweetness increased slightly with oak aroma The sensory score increased from 57.1 to 80.0.The results showed that ultrasonic oak composite aging technology was more excellent than single aging technology,which significantly increased the ester and alcohol content of wine aroma components,and decreased the bitterness and astringency of wine.The results showed that the quality of the wine was the best,the content of esters increased to 56.168%,and the sensory score reached 96.6.After aging,the wine had harmonious fruit and oak aroma,mellow and soft sweet taste.It can be seen that the effect of ultrasonic combined with heavy baking oak chips on Chen Hanfu apple brandy is the best,and it can quickly reach the market standard of brandy in 45 days.

关 键 词：白兰地 催陈技术 超声波 橡木片 香气成分 电子舌 

分 类 号：S550.204.0[农业科学—作物学]