荔枝果酒加工过程中有机酸的变化研究  

Changes of organic acids content during the production of litchi wine

作　　者：刘晓艳[1,2] 白卫东[1] 蒋爱民[2] 沈颖[1] 潘志民 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]华南农业大学食品学院,广东广州510640 [3]广东省鹤山市东古调味食品有限公司,广东鹤山529700

出　　处：《中国酿造》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)

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.

关 键 词：荔枝果酒 加工过程 有机酸 

分 类 号：TS261.4[轻工技术与工程—发酵工程]