Polychroniadou E, Kanellaki M, Iconomopoulou M, Koutinas A A, Marchant R, Banat I M
Department of Chemistry, University of Patras, Section of Analytical, Environmental and Applied Chemistry, GR-26500, Patras, Greece.
Bioresour Technol. 2003 May;87(3):337-9. doi: 10.1016/s0960-8524(02)00237-7.
The main volatile by-products of the alcoholic fermentation of grape wine, cider and apple pulp wine were investigated to determine if any correlated with spoilage resistance in the latter two. Spoilage was visually detected after seven days in low-alcohol grape wine in comparison to 11 and 16 days in cider and apple pulp wine, respectively. Acetaldehyde, ethyl acetate, methanol, propanol, isobutanol and amyl alcohols were the main fermentation by-products detected in all three wines. There were highest concentrations of acetaldehyde, ethyl acetate, methanol and propanol in grape wine and, therefore, these by-products could not be implicated in spoilage resistance in apple wines. Increased concentrations of isobutanol and amyl alcohols, however, in cider and apple pulp wine in comparison to grape wine might have been the reason for spoilage resistance in the apple wines.
对葡萄酒、苹果酒和苹果果肉酒酒精发酵的主要挥发性副产物进行了研究，以确定其中是否有与后两者的抗腐败性相关的物质。与苹果酒和苹果果肉酒分别在11天和16天后出现腐败迹象相比，低酒精度葡萄酒在7天后就肉眼可见地出现了腐败现象。乙醛、乙酸乙酯、甲醇、丙醇、异丁醇和戊醇是在所有三种酒中检测到的主要发酵副产物。葡萄酒中乙醛、乙酸乙酯、甲醇和丙醇的浓度最高，因此，这些副产物与苹果酒的抗腐败性无关。然而，与葡萄酒相比，苹果酒和苹果果肉酒中异丁醇和戊醇浓度的增加可能是苹果酒具有抗腐败性的原因。
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