枇杷酒发酵过程中糖度、酒度、总酸和挥发酸的变化研究  

Study on The Changes of Sugars, Alcohol, Total Acid and Volatile Acids During Loquat Wine Fermentation

作　　者：张瑶[1] 蒲彪[2] 

机构地区：[1]昆明理工大学化学工程学院,云南昆明650500 [2]四川农业大学食品学院,四川雅安625014

出　　处：《农产食品科技》2012年第2期21-24,共4页

摘　　要：本试验对枇杷酒发酵过程中糖度、酒度、总酸和挥发酸等变化进行研究，结果表明，发酵过程中糖度、酒度、总酸和挥发酸呈一定规律变化。糖度在发酵初期迅速下降，到了第96h后缓慢下降并趋于平衡，降到5．8g/L；酒度在发酵过程中不断上升，前108h发酵最旺盛的阶段，酒度的上升速度和糖降低速度呈现一定的一致性，从第120h以后，酒度的上升速度缓慢并趋于平稳；总酸在发酵过程中有所上升，至发酵结束时上升至7．1g/L；挥发酸含量在发酵过程中缓慢上升，发酵结束时达O．2g/L。This experiment mainly analyzed the dynamic change of total sugar, alcohol, total acid and volatile acid during loquat juice fermentation. The results showed regularly. The content of total sugar decreased quickly in the that sugar, acid, alcohol and volatile acid changed process of pre-fermentation, decreased slowly from 96 h, and then kept balance to 5.8 g/L. On the contrary, the content of alcohol increased rapidly in the process of fermentation, increased slowly from 120 h, and then kept balance. The content of total acid increased in the fermentation process, and reached to 7.1 g/L at the end of fermentation. The content of volatile acid increased gradually in the fermentation process, and reached to 0.2 g/L at the end of fermentation.

关 键 词：枇杷酒 发酵过程 变化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]