原料理化特性对水果蒸馏酒品质及香气特征的影响
Effects of physicochemical properties of raw materials on the quality and aroma characteristics of fruit spirits
丁燕 1孙玉霞1
作者信息
- 1. 山东省葡萄研究院,山东 济南 250100;山东省酿酒葡萄与葡萄酒技术创新中心,山东 济南 250100
- 折叠
摘要
水果原料理化特性对水果蒸馏酒的生产具有决定性作用.该文归纳了水果果实物理性状,总结了可溶性固形物与含糖量、含酸量与pH、果胶、蛋白质及氨基酸、酚类物质等化学指标对水果蒸馏酒生产的影响,阐述了不同水果果实香气成分的影响因素,并探讨了水果蒸馏酒香气成分的差异性,以期为优质水果蒸馏酒的生产提供参考和理论依据.
Abstract
Fruit physicochemical properties play a decisive role in the production of fruit spirits.In this paper,the physical properties of fruits were summarized,the effects of chemical indexes such as soluble solid and sugar content,acid content and pH,pectin,protein and amino acid,and phenolic substances on the production of fruit spirits were summarized.The influencing factors of different fruit aroma components were described,and the difference in the aroma components of fruit spirits was discussed,which provided reference and theoretical basis for the production of high quality fruit spirits.
关键词
水果果实/水果蒸馏酒/生产/理化指标/香气成分Key words
fruit berry/fruit spirits/production/physiochemical index/aroma component引用本文复制引用
基金项目
山东省重点研发计划(重大科技创新工程)项目(2022CXGC010605)
山东省科技成果转移转化补助(鲁渝科技协作)项目(2022LYXZ2019)
山东省葡萄院科研引导基金(SDAG2021B07)
山东省现代农业产业技术体系项目(SDAIT-06-14)
出版年
2024
NETL
NSTL
万方数据