摘要
该文研究了荔枝果酒在加工过程中有机酸的变化,结果表明,荔枝酒中主要的有机酸为乳酸、苹果酸、酒石酸、乙酸和琥珀酸。荔枝果酒的口感不佳,是由于苹果酸、乙酸、酒石酸及琥珀酸含量过高而引起。荔枝汁加工成荔枝酒的过程中,苹果酸、酒石酸及琥珀酸的含量分别增加2.80g/L^2.27g/L、0.77g/L和0.27g/L;乙酸含量减少9.44g/L^9.38g/L。要调整相关有机酸的含量和比例以达到改善荔枝酒口感的目的,可以通过控制酶解、调整成分及酒精发酵等工艺过程而实现。
The changes of organic acids during the production of litchi wine were studied in this paper. The results indicated that the main organic acids in litchi wine were lactic acid, malic acid, tartaric acid, acetic acid and succinic acid. The high concentration of malic acid, acetic acid, tartaric acid and succinic acid caused the bad taste of litchi wine. In the production, the concentration of malie acid, tartaric acid and succinic acid were in- creased by 2.27g/L-2.80g/L, 0.77g/L, 0.27g/L, respectively. The acetic acid content was decreased by 9.38g/L^9.44g/L. In order to improve the taste of litchi wine, the content and proportion of related organic acids could be adjusted by controlling the process of hydrolyzing and adjusting the com- ponent and fermentation.
出处
《中国酿造》
CAS
北大核心
2011年第11期65-69,共5页
China Brewing
基金
国家科技部星火项目(2010GA781001)
广东省农业推广项目(2009B04060006)
广州市难题招贤项目(2009C6-I051)
