Yan Tingcai, Liu Ziqing, Zhao Menghan, Tang Xiaoguang, Tan Hui, Xu Zhimin, Shen Yixiao, Ho Chi-Tang
College of Food Science, Shenyang Agricultural University, Shenyang, China.
College of Foreign Language Teaching, Shenyang Agricultural University, Shenyang, China.
Food Chem. 2024 Jun 1;442:138390. doi: 10.1016/j.foodchem.2024.138390. Epub 2024 Jan 7.
Aging is an important processing step of producing high quality apple brandy. In this study, apple brandies aged by traditional method and using three different toasted oak chips combined with or without ultra-high-pressure (UHP) treatment were prepared to compare their differences in chemical characterization and sensory properties. The results indicated that the brandies aged with toasted oak chip increased the levels of total acidity, volatile acidity and phenolic compounds. It also had the desirable color and taste. The brandy aged with toasted oak chip combined with UHP reached the highest levels of total acidity (1.06 g/L), total phenolic content (284.92 mg/L) and aromatic esters (49.37 %). Therefore, the aging with high toasted oak chip combined with UHP treatment could cut the traditional aging time to meet the same quality as traditional aging method. The results are very useful to develop a fast and efficient aging technique for brandy production.
陈酿是生产高品质苹果白兰地的重要工艺步骤。在本研究中，制备了采用传统方法陈酿以及使用三种不同烘烤程度橡木片并结合或不结合超高压（UHP）处理的苹果白兰地，以比较它们在化学特性和感官特性方面的差异。结果表明，用烘烤橡木片陈酿的白兰地提高了总酸度、挥发酸和酚类化合物的含量。它还具有理想的色泽和口感。结合UHP处理并用烘烤橡木片陈酿的白兰地总酸度（1.06 g/L）、总酚含量（284.92 mg/L）和芳香酯（49.37%）达到最高水平。因此，采用高度烘烤橡木片结合UHP处理进行陈酿可以缩短传统陈酿时间，达到与传统陈酿方法相同的品质。这些结果对于开发快速高效的白兰地陈酿技术非常有用。
