两种进口橡木片对红枣白兰地陈酿的较优工艺探究
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- 英文论文题名：Exploration of two types of the optimal process conditions on imported oak aged with jujube brandy
- 论文作者：任瑞武 ; 赵翡 ; 王颉 ; 贾会勇 ; 牟建楼
- 英文论文作者：Ren Ruiwu ; Zhao Fei ; Wang Jie ; Jia Huiyong ; Mu Jianlou ; College of Food Science and Technology ; Agricultural University of Hebei
- 年：2016
- 作者机构：河北农业大学食品科技学院;
- 论文关键词：橡木片 ; 红枣白兰地 ; 工艺条件
- 英文论文关键词：oak chips ; jujube brandy ; process conditions
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS262.38
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：101k
- 原文格式：O
- 会议级别：全国
摘要
橡木在果酒陈酿过程中可以起到增加香气成分含量、柔化酒品口感、改善酒品品质的作用。为探究美、法两种橡木片添加量以及陈酿时间对红枣白兰地产品品质的影响,进而确定两种进口橡木片在红枣白兰地陈酿过程中的较优工艺条件,本试验以美国橡木片、法国橡木片及新蒸馏红枣白兰地为试验材料,以处理后的红枣白兰地中的甲醇、高级醇、乙酸乙酯、酚类物质、色度、pH、总酸、总酯、总酚为评价指标,结果发现美国橡木片添加量为6g/L,陈酿时间在24 d时,法国橡木片添加量为4 g/L,陈酿时间为18 d时,红枣白兰地的pH值最大,乙酸乙酯、总酸、总酯含量最高且甲醇含量最低,其他指标在此陈酿条件之后的变化逐渐趋于平缓,且红枣白兰地中非酒精挥发物总量最高。因此,初步确定美国橡木片与法国橡木片较优的陈酿红枣白兰地的工艺条件为6 g/L的添加量,24d的陈酿时间与4g/L的添加量与18 d的陈酿时间。
Oak in the wine aging process can serve to increase the content of aroma components,softens the wine taste and improve wine quality.In order to explore American oak chips and French oak chips addition mount and aging time effect on the quality of jujube brandy,and identified two types of the optimal process conditions on imported oak aged with jujube brandy.In this experiment,the American oak chips,French oak chips and new distilled jujube brandy for the test material,the processing of jujube brandy methanol,higher alcohol,ethyl acetate,phenolics,chromaticity,pH,total acid,total ester,total phenol as evaluation index,found that in American oak adding amount is 6 g/L,when the aging time at 24 d,French oak adding amount of 4 g/L,aging time of 18 d,jujube brandy's pH value maximum,ethyl acetate,total acid,follows content is the highest and lowest of methanol content,other indicators in the following changes gradually flatten out,and the highest total non-alcoholic volatiles.Therefore,the primary amorphous American and French oak slice a better aging process conditions of red jujube brandy is 6 g/L,the end of the aging time of 24 d and 4 g/L to add quantity and 18 d of aging time.
Oak in the wine aging process can serve to increase the content of aroma components,softens the wine taste and improve wine quality.In order to explore American oak chips and French oak chips addition mount and aging time effect on the quality of jujube brandy,and identified two types of the optimal process conditions on imported oak aged with jujube brandy.In this experiment,the American oak chips,French oak chips and new distilled jujube brandy for the test material,the processing of jujube brandy methanol,higher alcohol,ethyl acetate,phenolics,chromaticity,pH,total acid,total ester,total phenol as evaluation index,found that in American oak adding amount is 6 g/L,when the aging time at 24 d,French oak adding amount of 4 g/L,aging time of 18 d,jujube brandy's pH value maximum,ethyl acetate,total acid,follows content is the highest and lowest of methanol content,other indicators in the following changes gradually flatten out,and the highest total non-alcoholic volatiles.Therefore,the primary amorphous American and French oak slice a better aging process conditions of red jujube brandy is 6 g/L,the end of the aging time of 24 d and 4 g/L to add quantity and 18 d of aging time.
引文