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- Title
酿酒酵母对樱桃酒挥发性组分及感官品质的影响.
- Authors
姜东琪; 张云舒; 武晓玮; 丁喆; 张悦; 张斯程; 孙舒扬; 赵玉平
- Abstract
In view of the important contribution of Saccharomyces cerevisiae to the volatile aroma and sensory quality of cherry wine, the aroma-producing performance of 5 commercial S. cerevisiae was determined to select the high-quality starter suitable for cherry wine brewing. The results showed that there were no differences in the basic physical and chemical indicators of the cherry wines fermented by 5 yeasts(P>0.05), but there were significant differences in the volatile components(P<0.05). Lalvin 2323 and Lalvin 71 B increased the synthesis amount of various volatile substances such as ethyl butyrate, ethyl hexanoate, benzaldehyde and β-damascone, giving the cherry wine a richer fruity and floral characteristics, and the overall aroma of Lalvin 2323 was more intense than Lalvin 71 B. Laffort B0123 increased the linalol, isoamyl alcohol and isoamyl acetate content, and the sensory quality was better. The score of cherry wine brewed by Laffort X16 was low, with light fragrance and green odor. The score of cherry wine brewed by Laffort Cervisiae(AC) was the lowest, with slightly insufficient overall aroma. In comprehensive evaluation, the sensory evaluation of cherry wine fermented by Lalvin 2323 was better than the wine fermented by other yeasts.
- Subjects
WINE flavor &; odor; WINE ratings; SACCHAROMYCES cerevisiae; INDICATORS &; test-papers; SENSORY evaluation; PRINCIPAL components analysis
- Publication
China Brewing, 2019, Vol 38, Issue 8, p94
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2019.08.019