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- Title
苹果延迟采收对苹果白兰地甲醇及香气成分含量的影响.
- Authors
连琛; 张志兵; 白启正; 赵蕾; 安贵阳
- Abstract
Delayed harvesting is an important way to improve the quality of raw materials and brewing products. The contents of methanol and aroma components of brandy made from apples with a gradient of 15 d of 6 treatments were analyzed, by gas chromatography (GC) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the methanol content of all treatments was lower than 2 g/L, which met the requirement of GB 2757—2012. The brandy was prepared with 30 d delay harvesting apple as raw material, both juice yield and liquor yield were higher, which were 61.88% and 6.30%, respectively. The alcohol content was higher with 53.1% vol, and with lower methanol content, which was 0.63 g/L. The types of volatile aroma substances were the most and the total contents were higher, 29 kinds of volatile aroma substances were detected in brandy, with 6 kinds of alcohols, 10 kinds of esters, 3 kinds of acids, 3 kinds of aldoketones and 6 kinds of alkanes. After comprehensive analysis, delayed harvest of 30 d was more suitable for apple brandy production.
- Subjects
HARVESTING; BRANDY; GAS chromatography; RAW materials; ESTERS; CHEMOTAXONOMY
- Publication
China Brewing, 2023, Vol 42, Issue 8, p111
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.08.018