草沸系统和跳动模式对草和酒老旧风味化物的影响
Alexandr Mikyška1, Karel Štěrba1,2
1Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech Republic.
Foods (Basel, Switzerland)
|August 26, 2023
概括
酒的老化与没有风味的化物有关. 压力煮和澄清增加了化物,而发酵减少了大多数,除了转2-丁醇,影响感官稳定性.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 造技术 造技术 造技术
背景情况:
- 酒的感觉衰老主要是由于储存期间非风味化物增加.
- 了解阿尔代的形成和行为对于保持酒质量和保质期至关重要.
研究的目的:
- 为了监测白色酒的试点造期间的化物度.
- 调查不同子沸系统和跳跃模式对化物水平的影响.
- 评估清和发酵对碳化合物的作用.
主要方法:
- 试点酒 (200升) 的淡淡的酒是使用多种不同的跳跃制度和子沸系统生产的.
- 气色谱-质谱法 (GC-MS) 用于监测15种特定的碳化合物.
- 使用因子分析,将在煮过程中具有相似行为的化物分组起来.
主要成果:
- 与大气沸相比,压力煮增加了化的度;清进一步提高了碳酸水平.
- 发酵显著降低了大多数碳 (30-90%),但变-2-丁烯醇增加了59%,可能来自因胺复合物的释放.
- 跳转疗法主要影响了3-甲基butan-2-one水平;初始酒化物度在各个变体中相似.
结论:
- Wort 沸和澄清方法显著影响化物配置文件,影响潜在的感官稳定性.
- 压力沸可能会导致较低的感官稳定性,这是由于发酵复合物释放的化物.
- 需要进一步的研究才能充分了解化复合和释放对长期酒质量的影响.
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