温度对荔枝酒发酵的影响研究  

Research on effect of temperature on fermentation of litchi wine

作　　者：高敏[1] 曾新安[1] 彭郦[1] 陈勇 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东帝浓酒业有限公司,广东惠来515200

出　　处：《广东农业科学》2010年第1期96-98,共3页Guangdong Agricultural Sciences

基　　金：广东省国际合作项目(2009B050400003);粤港关键领域重点突破项目(2008A024200002)

摘　　要：研究了在不同温度下,荔枝酒发酵过程中发酵时间和挥发酸的变化情况,并对荔枝酒进行了感官品评。结果表明:低温能保证荔枝酒发酵平缓,进而有效控制发酵过程中挥发酸的产生,使发酵能够安全进行,并且低温发酵的成品酒香气最佳。The changes of density and volatile acid of litchi wine during fermentation were studied at different temPeratures. The sensory evaluation was conducted. The results showed that at low temperature, the fermentation time of litchi wine could be extended and the production of volatile acids could be controlled effectively, that made sure the fermentation process safety. The aroma of litchi wine fermented at low temperature was the best.

关 键 词：温度 荔枝酒 挥发酸 香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程]