| 皂土对樱桃发酵酒品质的影响 |
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| 引用本文： | 杨雪,李明月,张雪楠,赵新节.皂土对樱桃发酵酒品质的影响[J].食品工业,2021(1):20-23. |
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| 作者姓名： | 杨雪 李明月 张雪楠 赵新节 |
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| 作者单位： | 齐鲁工业大学山东省微生物工程重点实验室 |
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| 摘 要： | 选择不同浓度的皂土对樱桃发酵酒进行澄清处理,以探究皂土对樱桃发酵酒品质的影响,测定其理化指标(酒精度、总糖总酸、浊度和色泽),并采用HS-SPME-GC-MS检测挥发性香气成分。结果表明:当皂土质量浓度为0.8 g/L时,其对樱桃发酵酒的澄清效果最好,但对色泽和香气影响较大;当皂土质量浓度为0.2 g/L时,其对樱桃发酵酒色泽影响最小;当皂土质量浓度为0.4 g/L时,其香气物质总含量在处理组中最高,对樱桃发酵酒的香气影响最小。
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| 关 键 词： | 皂土 樱桃发酵酒 澄清处理 色泽 香气成分 |
Effect of Bentonite on the Quality of Cherry Fermented Wine |
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| YANG Xue,LI Mingyue,ZHANG Xuenan,ZHAO Xinjie.Effect of Bentonite on the Quality of Cherry Fermented Wine[J].The Food Industry,2021(1):20-23. |
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| Authors: | YANG Xue LI Mingyue ZHANG Xuenan ZHAO Xinjie |
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| Affiliation: | (Key Laboratory of Microbial Engineering of Shandong Province,Qilu University of Technology,Jinan 250300) |
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| Abstract: | Different concentrations of bentonite were selected to explore its effect on the quality of cherry fermented wine.The physical and chemical indicators(alcohol,total sugar,total acid,turbidity and color)were determined,and SPME-GC/MS was used to analyze the volatile compounds.The results showed that when the concentration of bentonite was 0.8 g/L,the effect of clarification was the best.But it had a great influence on color and aroma compounds.Under 0.2 mg/L bentonite treatment,the effect of clarification was the least.When the bentonite concentration was 0.4 g/L,the total content of aroma substance was the highest in the treatment groups,and the effect of clarification was the least. |
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| Keywords: | bentonite cherry fermented wine clarification treatment aroma components |
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