Effects of Fermentation Conditions on Content of Isobutanol, Isoamyl Alcohol and Phenylethyl Alcohol in Apple Brandy
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Abstract:
The effects of yeast species, fermentation temperature, inoculation concentration, assimilable nitrogen and carbon source on content of isobutanol, isoamyl alcohol and phenylethyl alcohol were analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results showed that the contents of isobutanol, isoamyl alcohol and phenylethyl alcohol in apple brandy were relatively low with Saccharomyces cerevisiae (CICC 32130), fermentation temperature at 20 ℃, inoculation concentration of 1×104 cfu/mL in apple brandy brewing process. Assimilable nitrogen is closely related to the formation of higher-alcohols, which could help reduce the contents of isobutanol, isoamyl alcohol and phenylethyl alcohol in the suitable concentration. Otherwise, the corresponding higher alcohols are produced when adding large amount of one amino acid. However, in order to improve the alcoholicity of apple brandy, excessive sugar is added that it is not only hinder the normal metabolism of yeast, but also lead to abnormal fermentation of yeast due to the relative lack of other nutrients, which can further lead to the increase of isobutanol, isoamyl alcohol and phenylethanol in apple brandy.
