苹果酒的香气(综述)  

Aroma of Cider(Overview)

作　　者：宫英振[1] 王颉[2] 李长文[3] 张伟[1] 

机构地区：[1]河北农业大学食品科学技术学院,河北保定071001 [2]中国农业大学食品学院,北京100083 [3]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《酿酒科技》2003年第3期68-70,共3页Liquor-Making Science & Technology

摘　　要：苹果的香气由几十种甚至上百种物质构成,这些香气物质主要来源于原料苹果中固有的挥发性香气物质和苹果酒发酵过程中酵母的代谢产物。苹果原料中主要是一类香气物质;发酵过程中产生的主要是二类香气物质。影响香气物质生成量的因素有:原料、酵母菌种、发酵工艺、苹果酸—乳酸发酵。(孙悟)The comb in ed effects of dozens of even hundreds of components eventually formed the aroma of cider and these components were mainly the inherent volatile matters in app les treated as primary aroma components and the metabolic products of yeast dur ing the fermentation of cider treated as secondary aroma components.The influe ncing factors of the formation of aroma components included raw materials,yeas t strain,fermentation techniques and malo lactic fermentation.(Tran.by YUE Y ang)

关 键 词：苹果酒 香气 一类香气物质 二类香气物质 发酵 生成量 

分 类 号：TS262[轻工技术与工程—发酵工程]