Schehl Beatus, Lachenmeier Dirk, Senn Thomas, Heinisch Jürgen J
Institut für Lebensmitteltechnologie, Universität Hohenheim, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany.
J Agric Food Chem. 2005 Oct 19;53(21):8230-8. doi: 10.1021/jf0511392.
To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed. Despite an initial lag phase in cherry spirits, both yeast strains performed similarly, as substantiated by the determination of specific flavor compounds, ethyl carbamate, and methanol in the mashes and after distillation. The spirits produced were subjected to sensory analyses by trained panels of at least 25 judges. Although mashes retaining the stones could be clearly distinguished from those where the stones had been removed, no significant preference could be attributed to either spirit, indicating that qualities added by the presence of stones during fermentation are largely a matter of personal taste. Interestingly, the yeast strain used for fermentation seemed to have little influence on the spirit quality.
为评估果核含量对核果类水果 spirits 品质的影响，制备了樱桃和李子果泥，并分别使用一种商业酵母菌株和一种二倍体实验室酵母菌株进行发酵。跟踪监测了糖含量和乙醇产量等发酵参数。尽管樱桃 spirits 最初存在滞后期，但通过测定果泥及蒸馏后特定风味化合物、氨基甲酸乙酯和甲醇的含量，两种酵母菌株表现相似。所生产的 spirits 由至少25名经过培训的评委组成的评审小组进行感官分析。尽管保留果核的果泥与去除果核的果泥能明显区分开来，但两种 spirits 均未表现出明显的偏好，这表明发酵过程中果核的存在所增加的品质很大程度上取决于个人口味。有趣的是，用于发酵的酵母菌株似乎对 spirits 品质影响很小。
