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1、苹果白兰地酿造工艺研究安徽农业科学,JournalofAnhuiAgri.Sci.2012,40(9):5326—5328责任编辑金苹责任校对李岩苹果白兰地酿造工艺研究纪蓓,薛宝兰,刘天中(1.山东科技大学化学与环境工程学院,山东青岛266590;2.中国科学院青岛生物能源与过程研究所,山东青岛266101)摘要[目的]对苹果白兰地的酿造工艺进行初步研究.[方法]将经分选,清洗的苹果破碎,榨汁,添加活化好的果酒酵母进行发酵,主发酵过程每隔一天检测发酵液的温度,pH,酸度,糖度及气泡释放数.待糖度接近5～6.Bx进行倒酒,后发酵20～30d,然后对酒液进行蒸馏;得原白兰地后,先进行加热
2、保温人工快速陈酿,然后加入橡木片陈酿20d.在陈酿前后,测定苹果白兰地的理化指标.结果]22.5kg苹果得果汁约l6.56L,出汁率73.6%(10ml/kg);苹果酒蒸馏后的出酒率为20.O%;陈酿后的苹果白兰地较陈酿前色泽加深,呈棕黄色;酒精度下降,总酸度,固定酸,酯类和糠醛含量升高.l结论]所得苹果白兰地风味独特,质量上乘;该研究为促进我国苹果加工业的发展和白兰地酿造关键技术的研发提供了依据.关键词苹果白兰地;酿造;蒸馏;陈酿中图分类号S661.1;TS262.7文献标识码A文章编号0517—6611(2012)O9～05326—03ResearchonBrewingTechn
3、ologyofAppleBrandyJIBeietal(DepartmentBioengineeringofShandongUniversityofScienceandTechnology,Qingdao,Shandong266590)Abstract[Objective1Theaimwastostudythebrewingtechnologyofapplebrandy.[Method]Astheactivatedwineyeastwasaddedtotheapplejuicewhichwasbysizingclassification,rinsing,fallingtopieces
4、andsqueezing,theprecedingfermentationbegan.Everyotherday,parameterssuchasfermentationtemperature,pH,acidity,sugardegreeandreleasingbubblenumbersweredetected.Oncethesugardegree0fthefermentationsuspensionwasapproaching5—6.Bx.thelatterfermentationstartedviapouringwineAfter20—30daystheapplewinewasc
5、hangedintooriginalapplebrandybydistillationoperation.Thelastprocedurewasageingwhichincludedtwosteps:man?madespeedi—HeSSageingandoakwoodageingabout20days.Thephysicalandchemicalcompositionsbothbeforeandafferageingweremeasured.[Re—suit]22.5kgappleresultedinto16.56Loffruitjuice.Theratioofcidertoapp
6、lewasabout73.6%(10mVkg).Thealcoholrateofdistilledapplejuicewas20.O%.Thecolorofapplebrandywasdarkerthanthatoforiginalapplebrandy.Alcohollevelreduced,buttotalacidity,fixedacid,lipidandfnrfuralcontentrose.[Conclusion]Theapplebrandycanbeparticularflavorandhighqualitybyselectingbefittingfruit,acti~r
7、atedwineyeastandfeasiblebrewing,distilhiunandageingtechnology.Itwillbegoodforthedevelopmentofappleprocessingindustryandtheresearchanddevelopmentofkeybrandytechnique.KeywordsApplebrandy;Brewing;Distillation;Ageing我国的苹果产量较高,但国内苹果市场较
