| 桑椹酒中高级醇的研究 |
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| 引用本文： | 吴继军,肖更生,陈卫东,刘学铭,陈智毅,李升锋,邹宇晓. 桑椹酒中高级醇的研究[J]. 酿酒科技, 2003, 0(3): 71-72 |
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| 作者姓名： | 吴继军 肖更生 陈卫东 刘学铭 陈智毅 李升锋 邹宇晓 |
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| 作者单位： | 广东省农业科学院蚕业研究所,广东省果蔬深加工重点实验室,广东,广州,510610 |
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| 摘 要： | 高级醇又称杂醇油，包括丙醇、丁醇、异丁醇、戊醇、异戊醇等。在桑椹酒生产中溶解乳是影响高级醇的主要因素，溶乳条件差，高级醇含量降低；高接种量可降低高级醇合量；添加0.1g/L酵母膏，高级醇生成量最少；添加MgSO4可降低高级醇含量；桑果汁含量越高，高级醇生成量越少。(孙悟)
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| 关 键 词： | 桑椹酒 高级醇 溶解乳 生成量 酒质 果酒 |
| 文章编号： | 1001-9286(2003)03-0071-02 |
| 修稿时间： | 2003-02-24 |
Research on Higher Alcohols in Mulberry Fruit Wine |
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| WU Ji-jun,XIAO Geng-sheng,CHEN Wei-dong and LIU Xue-ming et al.. Research on Higher Alcohols in Mulberry Fruit Wine[J]. Liquor-making Science & Technology, 2003, 0(3): 71-72 |
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| Authors: | WU Ji-jun XIAO Geng-sheng CHEN Wei-dong LIU Xue-ming et al. |
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| Abstract: | Higher alcohols,also named fusel oil,inc lu ded propyl alcohol,butyl alcohol,isobutyl alcohol,amylic alcohol and isopenty l alcohol etc.Dissolved oxygen was the main influencing factor of higher alcoho ls in the production of mulberry fruit wine.Bad oxygen dissolution conditions r esulted in lower higher alcohols contents.High inoculum size decreased higher a lcohols contents.Addition of0.1g/L yeast extract would result in least for mation of higher alcohols.Addition of MgSO 4 could decrease the contents of higher alcohols.And higher content of mulbe rry fruit juice would result in lower contents of higher alcohols.(Tran.by YU E Yang) |
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| Keywords: | mulberry fruit mulberry fruit wine higher alcohols |
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