影响山楂酒发酵过程中挥发酸的因素研究  

Factors Influencing Volatile Acids in the Fermentation Process of Hawthorn Wine

作　　者：宋苓苓 张玉娇 尹珂 周翔 李青青 王帅帅 刘文庆 SONG Lingling;ZHANG Yujiao;YIN Ke;ZHOU Xiang;LI Qingqing;WANG Shuaishuai;LIU Wenqing(Huangzun Manor Hawthorn Wine Co.Ltd.,Qingzhou,Shandong 262500,China)

机构地区：[1]山东皇尊庄园山楂酒有限公司,山东青州262500

出　　处：《酿酒科技》2019年第2期59-64,共6页Liquor-Making Science & Technology

摘　　要：挥发酸是评价果酒质量的一个重要指标。果酒中挥发酸的含量,主要取决于酿造过程中所用的原料是否新鲜、对整个发酵过程中各种因素的控制以及后续对原酒的贮存管理是否得当等。通过对挥发酸含量的测定,可以判断该果酒是否健康[1]。本实验的目的是通过在车间进行中试实验,验证在山楂果酒发酵过程中不同因素对挥发酸的影响,从而找到一个最适合山楂果酒的发酵条件。Volatile acid is an important indicator for evaluating the quality of fruit wine. The content of volatile acids in fruit wine mainly depends on whether fruit used in the fermenting process is fresh, the proper control of various factors in the whole fermenting process, and the subsequent management and storage. Measuring the content of volatile acids could directly judge the quality of fruit wine. Our experiments aimed at investigating the factors influencing volatile acids in the fermenting process of hawthorn wine through middle-scale test in workshops and further determining the most suitable fermenting conditions.

关 键 词：果酒 山楂果酒 挥发酸 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]