黄酒酸败时主要有机酸种类及含量分析  

Analysis of main organic acids in spoilage rice wine

作　　者：冯德明[1,2] 孙诗清[2] 马红霞[2] 孙国昌 孙培龙[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014 [2]嘉兴学院生物与化学工程学院,浙江嘉兴314001 [3]浙江嘉善黄酒股份有限公司,浙江嘉善314102

出　　处：《中国酿造》2010年第1期125-128,共4页China Brewing

摘　　要：黄酒中的有机酸都具有其独特的风味,适量的酸在黄酒中起到缓冲调和谐酒味的作用,并在贮存过程中逐步形成芳香酯;但酸味过大会影响酒的质量和风味。用反相高效液相色谱法对干型黄酒进行了主要有机酸含量的测定,结果表明当黄酒中的乳酸、醋酸的含量分别达到9.4g/L和12.5g/L时,黄酒已酸败了。The organic acids in rice wine has special favor. An appropriate amount of acid in rice wine can improve the flavour and aroma of rice wine. However, high concentration will result in negative influence on quality office wine. In this paper, the main orgnic acids in dry rice wine were detected by a reverse phase HPLC. Results showed that the rice wine was spoilage as the concentration of lactic acid and acetic acid was about 9.4 g/L and 12.5g/L, respectively.

关 键 词：反相高效液相色谱 有机酸 黄酒 乳酸 醋酸 

分 类 号：O657.7[理学—分析化学]