Chemical characteristics of Śliwowica Łącka and other plum brandies
作者： Paweł Satora , Tadeusz Tuszyński
DOI: 10.1002/JSFA.3067
关键词: Isobutanol 、 Fermentation 、 Butanol 、 Chemical composition 、 Chemistry 、 Gas chromatography 、 Food science
摘要: BACKGROUND: Śliwowica Łącka is a strong, distilled, home-made plum brandy produced in submontane region of Poland. The aim the present study was to determine chemical composition this alcoholic beverage (samples from years 2001–2004) and compare it with that other brandies. Gas chromatography spectrophotometry methods were used detect major volatile components. RESULTS: Home-made Polish brandies generally contained more ethanol (64.7–72.5% v/v), methanol (5.59–8.74 g L−1100°) butanol (32–335 mg less isobutanol (406–491 L−1100°), pentanol (4.3–14.9 2-phenylethanol (61–68 than samples. amyl alcohols/1-propanol isobutanol/1-propanol ratios might be as indices distinguish spontaneously fermented those by monoculture. Statistically significant differences (P < 0.01) found sensory characteristics examined. Total scores ranged between 12.0 14.3, while Slovakian Slivovica received highest score (16.7). CONCLUSION: results showed Łącko area are characterised similar original mainly spontaneous fermentation well traditional production technology. Copyright © 2007 Society Chemical Industry
unirioja.es
sci-hub.se 参考文章(16)
Patrizia Romano, Rossella Marchese, Metabolic characterization of Kloeckera apiculata strains from star fruit fermentation. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology. ,vol. 73, pp. 321- 325 ,(1998) , 10.1023/A:1001560031009
Tadeusz Tuszynski, Pawel Satora, Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation Food Technology and Biotechnology. ,vol. 43, pp. 277- 282 ,(2003)
M. Ciani, F. Maccarelli, Oenological properties of non-Saccharomyces yeasts associated with wine-making World Journal of Microbiology & Biotechnology. ,vol. 14, pp. 199- 203 ,(1997) , 10.1023/A:1008825928354
J.A. Regodón Mateos, F. Pérez-Nevado, M. Ramírez Fernández, Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine Enzyme and Microbial Technology. ,vol. 40, pp. 151- 157 ,(2006) , 10.1016/J.ENZMICTEC.2005.10.048
Sandra Cortés, Ma. Luisa Gil, Esperanza Fernández, Volatile composition of traditional and industrial Orujo spirits Food Control. ,vol. 16, pp. 383- 388 ,(2005) , 10.1016/J.FOODCONT.2004.04.003
Juan Mangas, Roberto Rodrı́guez, Javier Moreno, Domingo Blanco, Changes in the Major Volatile Compounds of Cider Distillates During Maturation Lwt - Food Science and Technology. ,vol. 29, pp. 357- 364 ,(1996) , 10.1006/FSTL.1996.0054
Isabel Revilla, María Luisa González-SanJosé, Methanol release during fermentation of red grapes treated with pectolytic enzymes Food Chemistry. ,vol. 63, pp. 307- 312 ,(1998) , 10.1016/S0308-8146(98)00049-1
D.E Zohre, H Erten, The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation Process Biochemistry. ,vol. 38, pp. 319- 324 ,(2002) , 10.1016/S0032-9592(02)00086-9
R. Schrödter, L. Nykänen und H. Suomaleinen: Aroma of Beer, Wine and Distilled Alcoholic Beverages. Teilband zum „Handbuch der Aromaforschung”. Herausgegeben von M. ROTHE, 413 Seiten, 32 Abb., 173 Tab. Akademie-Verlag, Berlin 1983. Preis: 78,- M Food / Nahrung. ,vol. 27, pp. 994- 994 ,(1983) , 10.1002/FOOD.19830271020
L HERNANDEZGOMEZ, Melon fruit distillates: comparison of different distillation methods Food Chemistry. ,vol. 82, pp. 539- 543 ,(2003) , 10.1016/S0308-8146(03)00008-6