原料不同贮藏时间下苹果白兰地品质的变化研究  

The Study on Quality Variation of Apple Brandy under Different Storage Time of Raw Materials

作　　者：连琛 赵蕾 赵志聪 崔聪聪 安贵阳[1] LIAN Chen;ZHAO Lei;ZHAO Zhicong;CUI Congcong;AN Guiyang(College of Horticulture,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《现代食品》2023年第10期188-191,共4页Modern Food

摘　　要：果实贮藏是生产中常见的一种果实存放措施,贮藏期间,果实品质的变化会影响酿造后苹果白兰地的品质。本研究通过分析发现,随贮藏时间增加,果实可溶性固形物增加、酸度下降、出酒率不断降低;挥发性香气物质则逐渐降低。贮藏120 d至180 d的果实比较适宜苹果蒸馏酒的酿造,综合品质更佳,原料出酒率为5.43%~5.68%;蒸馏酒中共检出挥发性香气物质27种类以上。Fruit storage is a common method of fruit deposit,during the time of storage,the change of fruit quality will affect the quality of apple brandy after brewing.Through the analysis,this research found that with the extension of apple storage time,fruit soluble solid increased,acidity decreased,wine yield decreased,while the volatile aroma substances decreased.The comprehensive quality of apple was better,which stored for 120 to 180 d was more suitable for brewing of apple liquor.The yield of raw materials was 5.43%-5.68%.More than 27 kinds of volatile aroma substances were detected in liquor.

关 键 词：苹果贮藏 白兰地品质 气相色谱质谱法 挥发性香气成分 

分 类 号：TS205[轻工技术与工程—食品科学]