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- Title
不同酿酒酵母对白兰地香气的影响研究.
- Authors
刘晓露; 李记明; 阮仕立; 王根杰; 张葆春; 毕芸杰; 姚圣圣; 张舒凡; 冯磊; 赵玉平
- Abstract
Effects of 3 strains of Saccharomyces cerevisiae D254, QA23 and FC9 on the aroma components of brandy were studied with Ugni Blanc grape from Yantai as raw material. The results showed that a total of 69 volatile components in brandy brewed with 3 strains of S. cerevisiae were obtained. Among them, the contents of terpenes, aldehydes and ketones, organic acids and aromatics produced by yeast D254 were high, the contents of esters, alcohols and acetals produced by yeast QA23 were high, and the contents of volatile compounds produced by yeast FC9 were relatively balanced. Principal component analysis (PCA) showed that there was significant difference between yeast D254 and yeast QA23, FC9. However, there was no significant difference between yeast QA23 and FC9.
- Subjects
PRINCIPAL components analysis; SACCHAROMYCES cerevisiae; ORGANIC acids; YEAST; BRANDY
- Publication
China Brewing, 2021, Vol 40, Issue 8, p129
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.08.023