Synthesis of higher alcohols during cider processing
Synthesis of higher alcohols during cider processing
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DOI：
10.1016/s0308-8146(99)00136-3
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发表时间：
1999-11
期刊：
影响因子：
8.8
通讯作者：
R. Vidrih;J. Hribar
中科院分区：
文献类型：
--
作者：
R. Vidrih;J. Hribar
以光泽者和嘎拉两个苹果品种为试材，制备苹果汁。将苹果压碎并在压碎后立即或在浸渍24小时后提取果汁。使果汁在15°C下发酵，并在发酵期间分析高级醇和糖。由于酵母活性，分析的所有高级醇在发酵期间都增加了。加拉苹果酒中高级醇的合成量高于光泽者苹果酒。浸渍促进异戊醇、2-苯基乙醇、正丙醇、正丁醇、异丁醇和甲醇的合成。感官评价分类为最好的苹果酒从非浸渍光泽者品种，其次是非浸渍加拉品种和浸渍加拉品种。感官评分与高级醇总量呈负相关。
Ciders from two apple cultivars Gloster and Gala, were prepared. Apples were crushed and juice was extracted, immediately after crushing or after 24 h of maceration. Juice was allowed to ferment at 15°C and analysed for higher alcohols and sugars during fermentation. All higher alcohols analysed increased during fermentation as a result of yeast activity. More higher alcohols were synthesised in cider made from Gala cultivar than in cider from Gloster cultivar. Maceration increased the synthesis of iso-amyl alcohol, 2-phenyl ethanol, n-propanol, n-butanol, iso-butanol and methanol. Sensory evaluation classified cider made from non-macerated Gloster cultivar as the best followed by non-macerated Gala cultivar and macerated Gala cultivar. Sensory evaluation score correlated negatively to the sum of higher alcohols.