摘要
研究采用反相高效液相色谱法测定两种酵母发酵的黑莓酒中主要有机酸的种类及含量,为筛选出适合黑莓酒同步发酵降酸的酵母提供依据。对61A和71A酵母发酵的黑莓酒进行RP-HPLC分析,结果表明,2种酵母发酵的黑莓酒中主要有机酸都是苹果酸,其次是酒石酸、醋酸和乳酸。与61A酵母相比,用71A酵母发酵的黑莓酒中苹果酸、酒石酸、醋酸、乳酸、草酸和琥珀酸分别下降了3.08mg/mL、0.6mg/mL、0.64mg/mL、0.69mg/mL、0.3mg/mL和0.88mg/mL,柠檬酸含量上升为0.42mg/mL,总酸降低了5.77mg/mL,说明71A酵母在酒精发酵的同时具有较好的降酸效果,是酿造黑莓酒的良好菌株。
To screen suitable yeast with the function of synchronous fermentation and deacidification, the composition and content of organic acids in the two blackberry wines fermented by two yeasts were determined by RP- HPLC. The result showed that the main organic acids in both blackberry wines were malic, tartaric, acetic and lactic acids. Compared with 61A, the contents of malic, tartaric, acetic, lactic, oxilic and succinic acids in the blackberry wine fermented by 71A were reduced by 3.08 mg/ml, 0.6 mg/ml, 0.64 mg/ml, 0.69 mg/ml, 0.3 mg/ml, 0.88 mg/ml, respectively. However, the content of citric acid increased to 0.42 mg/ml, and the total acids decreased by 5.77 mg/ml. Based on these results, 71A could be chosen as an excellent fermentation strain for the deacidification of blackberry wine.
出处
《中国酿造》
CAS
北大核心
2010年第3期92-95,共4页
China Brewing
