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刊物期号: 201902

不同酵母发酵对柿子蒸馏酒的影响(78)

作者: 刘秀华,刘永杰,张英萍,王玉兰

地址:山东皇尊庄园山楂酒有限公司,山东 潍坊 邮编:262500
摘要 以冷冻柿子为原料,经清洗、打浆、保温、皮渣分离、发酵、蒸馏等工序生产得柿子蒸馏酒。柿子发酵过程酒精度、总糖等指标的变化表明,71B、F33和FX10酵母发酵所得酒精度较高,而RMS2和BO213酒度偏低。柿子蒸馏酒的甲醇含量均小于2.0 g/L。不同酵母所得柿子蒸馏酒的非酒精挥发物等物质含量差异较大,但都有浓郁的柿子果香。
关键词 柿子; 蒸馏酒; 酵母
中图分类号: TS261.1;TS262.3 文献标识码: A 文章编号: 1001-9286(2019)02-0078-03

英文标题: Effects of Different Yeast on Persimmon Liquor

英文作者: LIU Xiuhua, LIU Yongjie, ZHANG Yingping and WANG Yulan

英文地址: Huangzun Manor Hawthorn Wine Co. Ltd., Weifang, Shandong 262500, China

英文摘要 Distilled persimmon liquor was produced as follows: frozen persimmons used as raw materials, after cleaning, pulping, temperature-keeping, and pomace separation, different yeast strains were inoculated for fermentation, and finally distillation. The change of alcohol content and total sugar in the fermentation process suggested that liquor fermented by yeast strains 71B, F33 and FX10 had higher alcohol content, while yeast strains RMS2 and BO213 had lower alcohol content. The methanol content of all distilled persimmon liquor was less than 2.0 g/L. There was a significant difference in non-alcohol volatile substances content in persimmon liquor fermented by different yeast strains, while all produced liquor had mellow persimmon aroma.
英文关键词 persimmon; distilled liquor; yeast
      

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