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- Title
白兰地中香气成分的来源及陈酿期间香气物质变化研究进展.
- Authors
杜展成; 王淼; 李瑞龙; 战吉宬; 游义琳
- Abstract
In recent years, with the expansion of the brandy market, consumers had higher and higher requirements for the quality of brandy. Among them, the aroma components in brandy are important sensory indexes for evaluating the quality of brandy. In this article, the aroma sources of brandy were summarized, and the sources of alcohols, acids, esters, carbonyl compounds, phenol compounds, nitrogen compounds, terpenes and other aroma compounds in brandy were summarized respectively from the three aspects of grape raw materials, yeast fermentation and oak barrel aging. It focused on the effect of microorganisms in the producing area, including Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, on the physical and chemical indicators and aroma sensory indicators of brandy base liquor, as well as a series of chemical reactions and material changes during aging. At the same time, the role and prospects of ultra-high pressure and other aging technologies in the brandy aging process were explored, looking forward to providing references for the production of high-quality high-end brandy with local characteristics, which will be of great significance for improving the quality and market competitiveness of Chinese brandy.
- Subjects
BRANDY; CARBONYL compounds; INDICATORS &; test-papers; SACCHAROMYCES cerevisiae; FOOD aroma; WINE flavor &; odor
- Publication
China Brewing, 2021, Vol 40, Issue 5, p8
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.05.002