苹果蒸馏酒(白兰地)发酵酿造中挥发性香气成分研究进展  

Research Progress on Volatile Aroma Components in the Fermentation and Distillation of Apple Distillate(Brandy)

作　　者：康三江[1] 慕钰文[1] 曾朝珍[1] KANG Sanjiang;MU Yüwen;ZENG Chaozhen(Agricultural Product Storage and Processing Research Institute,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

出　　处：《寒旱农业科学》2023年第11期990-995,共6页Journal of Cold-Arid Agricultural Sciences

基　　金：国家自然科学基金项目(32260607);国家现代农业产业技术体系资助(CARS-27);甘肃省科技计划资助(22CX8NE194)。

摘　　要：为有效延伸苹果产业链、促进产业增值,进一步探索和提升苹果蒸馏酒品质和风味调控提供参考,基于文献资料分析并结合自身研究,通过对苹果蒸馏酒(白兰地)发酵酿造中苹果原料、发酵微生物种类、发酵工艺、蒸馏设备以及陈酿条件等因素对挥发性香气成分变化的影响进行综述,分析了苹果蒸馏酒发酵酿造中挥发性香气成分研究进展,并展望了苹果蒸馏酒未来的研究方向。This paper offers a comprehensive review of the impact of various factors,including apple raw materials,types of fermentation microorganisms,fermentation techniques,distillation equipment,and aging conditions,on the dynamic changes in volatile aroma components throughout the fermentation and distillation phases of apple distillate(brandy)production.It delves into the current research progress in understanding these volatile aroma components during the fermentation and distillation of apple distillate(brandy),providing valuable insights into potential future research directions for this beverage.This review serves as a valuable reference for further advancements in the exploration and refinement of quality and flavor control in apple distillate(brandy).

关 键 词：苹果 蒸馏酒(白兰地) 挥发性香气成分 进展 

分 类 号：S661.1[农业科学—果树学] TS262.38[农业科学—园艺学]