In this study, bayberry juice was used as the main raw material and mixed with different base wines [edible alcohol (EA), light aroma-type liquor (LA) and bayberry distilled liquor (BD)]. Aroma substances and mono-phenols of the liquors were detected and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOFMS) and high performance liquid chromatography (HPLC), respectively. The results showed that the types and contents of mono-phenols in BD and EA-treated liquors were not significantly different, while the liquor treated with LA had significantly lower levels of mono-phenols. Moreover, the types and contents of aroma substances in BD treated liquor were much higher than the others. The preference analysis revealed that BD-treated liquor was the most popular among young students. This study clarified the effects of different base wines on quality of bayberry liquor, which establishes a foundation for further exploration of the brewing technology of bayberry liquor.
WANG Xi
,
WANG Zhichao
,
XING Kexin
,
ZHAO Yagang
,
CHEN Yujie
,
TIAN Xin
,
TANG Ke
. Effects of different alcoholic base treatments on quality of bayberry liquor[J]. Food and Fermentation Industries, 2019
, 45(20)
: 35
-42
.
DOI: 10.13995/j.cnki.11-1802/ts.021187
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