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刊物期号: 201802

不同酵母菌株酿造橘子酒香气比较(25)

作者: 陈清婵,简清梅,李 蓉,孙爱红

地址:荆楚理工学院,生物工程学院,湖北 荆门 邮编:448000
摘要 研究从橘子果实上分离筛选出的2株天然野生菌株和3株商业果酒酵母对柑橘果酒香气成分的影响。5种酵母酿造的果酒的香气成分共检出38种,安琪果酒酵母发酵橘子酒检出最多,有32种。JZ-2酿造的橘子酒中苯乙醇含量较高,乙酸乙酯相对含量也是最高的。野生酵母JZ-2生香效果最好,安琪果酒酵母酿造的橘子酒,香气成分最丰富。
关键词 酿酒酵母; 橘子酒; 固相微萃取; 香气组分
中图分类号: TS262.7;TS261.4;TS261.1 文献标识码: A 文章编号: 1001-9286(2018)02-0025-05

英文标题: Comparison of the Flavoring Components of Orange Wine Produced by Different Yeast Strains

英文作者: CHEN Qingchan, JIAN Qingmei, LI Rong and SUN Aihong

英文地址: College of Bioengineering, Jingchu University of Technology, Jingmen, Hubei 448000, China

英文摘要 Orange wine was produced by 2 natural wild yeast strains isolated from orange and 3 commercial yeast strains respectively. Then the flavoring components of the produced orange wine were analyzed. 38 kinds of flavoring components in total were detected in orange wine produced by these 5 yeast strains. Among them, 32 detected in orange wine fermented by Angel fruit wine yeast. The content of phenylethyl alcohol and ethyl acetate was the highest in orange wine fermented by JZ-2 yeast strain. Orange wine fermented by JZ-2 yeast strain had the best aroma-producing effects. And orange wine fermented by Angel fruit wine yeast had the richest flavoring components.
英文关键词 yeast; orange wine; solid phase microextraction; flavoring components
      

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