摘要
苹果梨,酸甜适宜。苹果梨白兰地是以苹果梨为原料,经过发酵、蒸馏、陈酿等工序制成。文章对苹果梨白兰地的最佳酿造工艺进行了研究,得到结果:出于时间以及效率等方面考虑,采用带皮的苹果梨作为原料;将苹果梨白兰地进行抑制褐变处理能更好地丰富苹果梨白兰地的风味口感;选择酵母Fermivin,可以使苹果梨白兰地的口感优于其他两组样品;在18℃条件下进行酿造苹果梨白兰地,可以使其酒精含量高于其他温度下酿造的苹果梨白兰地,拥有更好的发酵效果。
Apple-pear is sweet and sour.Apple-pear brandy is obtained from apple-pear as raw material through fermentation,distillation and aging.The best brewing process of apple pear brandy is studied in the article,and the results are as follows:For the consideration of time and efficiency,apple pear with skin is used as raw material;The browning inhibition treatment of apple pear brandy can better enrich the flavour of apple pear brandy;The selection of the yeast Fermivin can make the taste of apple pear brandy better than the other two groups of samples.The fermentation of apple-pear brandy at 18℃can make its alcohol content higher than that of apple-pear brandy brewed at other temperatures,and it has better fermentation effect.
作者
王美淇
邢枫
张蕙铭
夏伟良
金铁岩
WANG Meiqi;XING Feng;ZHANG Huiming;XIA Weiliang;JIN Tieyan(College of Agriculture,Yanbian University,Yanji 133002)
出处
《食品工业》
CAS
2024年第2期5-10,共6页
The Food Industry
关键词
苹果梨
白兰地
酿造
挥发性成分
apple-pear
brandy
brewing
volatile components
