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首页> 外文期刊>Journal of the Science of Food and Agriculture >Chemical characteristics of Sliwowica acka and other plum brandies.
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Chemical characteristics of Sliwowica acka and other plum brandies.

机译：Sliwowica acka和其他李子白兰地的化学特性。

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BACKGROUND: Sliwowica acka is a strong, distilled, home-made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components. RESULTS: Home-made Polish plum brandies generally contained more ethanol (64.7-72.5% v/v), methanol (5.59-8.74 g L-1100 degrees ) and butanol (32-335 mg L-1100 degrees ) and less isobutanol (406-491 mg L-1100 degrees ), pentanol (4.3-14.9 mg L-1100 degrees ) and 2-phenylethanol (61-68 mg L-1100 degrees ) than other samples. The amyl alcohols/1-propanol and isobutanol/1-propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P<0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7). CONCLUSION: The results showed that plum brandies produced in the cko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology.
机译：背景：Sliwowica acka是一种结实的，蒸馏过的自制李子白兰地，产于波兰的一个山下地区。本研究的目的是确定这种含酒精饮料的化学成分（2001-2004年的样品）并将其与其他李子白兰地酒进行比较。气相色谱和分光光度法用于检测主要挥发性成分。结果：自制的波兰李子白兰地通常包含更多的乙醇（64.7-72.5％v / v），甲醇（5.59-8.74 g L-1100度）和丁醇（32-335 mg L-1100度）和异丁醇（406） -491 mg L-1100度），戊醇（4.3-14.9 mg L-1100度）和2-苯基乙醇（61-68 mg L-1100度）。戊醇/ 1-丙醇和异丁醇/ 1-丙醇的比例可以用作区分自发发酵李子白兰地和单培养李子白兰地的指标。在检查的李子白兰地感官特征中发现统计学上的显着差异（P <0.01）。波兰李子白兰地的感官总得分在12.0和14.3之间，而斯洛伐克的Slivovica得分最高（16.7）。结论：结果表明，在cko地区产生的李子白兰地具有相似和原始的化学成分，其主要来自自发发酵和传统的生产技术。

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