荔枝酒挥发酸控制技术研究进展  

Research progress in controlling the volatile acid of litchi fruit wine

作　　者：曾英杰[1] 钟秋平[1] 李从发[1] 张博[1] 蒋志国[1] 范丽霞[1] 郝文娟[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《中国酿造》2013年第5期1-4,共4页China Brewing

基　　金：国家自然科学基金项目(No.31260398);海南省自然科学基金项目(No.313044.00)

摘　　要：为了有效降低荔枝酒挥发酸含量,根据荔枝酒的标准对挥发酸的要求,系统综述了荔枝酒挥发酸的来源。针对挥发酸来源的不同,一是从生产工艺技术入手,全面考察分析,提出了对荔枝原料进行有效的预处理、优化发酵工艺条件、选择优良的生产菌株是生产过程中有效控制挥发酸形成的关键;二是从挥发酸含量较高的成品荔枝酒入手,介绍了降挥发酸的物理、化学及生物方法,特别是生物降挥发酸的机制、应用最新成果、实践效果等。因生物方法具有不破坏荔枝酒,且有提高荔枝酒品质的作用,是今后的发展方向。In order to effectively reduce the volatile acid content in litchi wine,according to the requirements of the standard of litchi wine,the volatile acid sources were systematic reviewed.For varies volatile acid sources,one hand,as considering the production technology,the effective pretreatment of litchi raw,the optimization of fermentation conditions,and a good selected production strain were the key for the controlling volatile acid content.At another hand,for the high volatile acid content of finished wine,the physical,chemical and biological methods were introduced,especially for the mechanism,achievements,and practice effects of bio-decreasing volatile acid.Biological method is the future direction of development due to its ability to improve the quality of litchi wine.

关 键 词：荔枝酒 挥发酸 控制 

分 类 号：TS262.7[轻工技术与工程—发酵工程]