荔枝酒发酵过程中挥发酸含量的控制  

Controlling of Volatile Acid Amount in the Fermentation of Litchi Wine

作　　者：李胜元[1] 谷向春[1] 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2007年第2期65-66,共2页Liquor-Making Science & Technology

摘　　要：研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。试验结果表明,活性干酵母接种量为0.15g/L、发酵温度为17℃、起始酸度控制在5g/L时,酒精度最高,为11.8%Vol,丙酸钾的添加量为0.2g/L时最佳。(小雨)The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached. The results indicated that when the inoculated amount of active dry yeast was 0.1 5 g/L, the fermentation temperature was at 17 ℃, and the initiative acidity controlled at 5 g/L, the alcohol content of the mash reached at the highest level of 11.8 %Vol. And the optimum addition level of potassium propionate was 0.2 g/L. （Tran. by XIAO Yu ）

关 键 词：发酵酒 温度 起始酸度 丙酸钾 

分 类 号：TS262[轻工技术与工程—发酵工程]