山西老陈醋生产过程中不挥发酸变化规律的研究  

Change of the non-volatile acid in Shanxi aged vinegar during production

作　　者：吴光明[1] 杨林娥 张磊[1] 赵欣[1] 王争争[1] 

机构地区：[1]山西省生物研究所,山西太原030006

出　　处：《中国酿造》2015年第2期31-33,共3页China Brewing

基　　金：国家"863"计划项目(2011AA10090401);山西科技攻关项目(20120313030-2)

摘　　要：跟踪采集酒精发酵、醋酸发酵、熏醅、淋醋4个阶段样品,对山西老陈醋整个生产过程中各阶段不挥发酸的变化进行了分析测定。结果表明,不挥发酸的含量在老陈醋整个生产过程中变化较小,其含量在酒精发酵初期与总酸含量接近,均较低;在醋酸发酵阶段前2 d急剧下降后呈现出缓慢下降趋势,而后在熏醅阶段又呈现出上升趋势,但总体呈上升趋势。By tracking collection of the samples from four stages of alcohol fermentation, acetic fermentation, fuming and extracting vinegar, the change of non-volatile acid was determined and analyzed in each stage of the whole production process of the Shanxi aged vinegar. The results showed that the change of non-volatile acid content in vinegar was small in the entire productive process, and the content was similar to total acid content at the beginning of the alcoholic fermentation. The non-volatile acid content decreased sharply at the first two days of acetic fermentation and then decreased slowly. The non-volatile acid showed a rising trend in fuming stage, but the general trend was on the rise.

关 键 词：山西老陈醋 生产过程 不挥发酸 总酸 变化分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]