桑葚汁酿造酒、醋的主要成分变化研究  

Change of Main Components during the Fermentation of Mulberry Juice to Produce Mulberry Wine and Mulberry Vinegar

作　　者：陆燕[1] 曾霞[1] 曹建平[1] LU Yan;ZENG Xia;CAO Jianping(Guangdong University of Petrochemical Technology, Maoming, Guangdong 525000, China)

机构地区：[1]广东石油化工学院

出　　处：《酿酒科技》2019年第7期43-49,共7页Liquor-Making Science & Technology

基　　金：广东石油化工学院自然科学研究项目(No.513036);广东省普通高校特色创新项目(No.650465)

摘　　要：以桑葚汁为原料,对乙醇发酵和醋酸发酵过程中的有机酸、游离脂肪酸和香气成分进行分析。结果表明,桑葚汁中醋酸含量最高,乳酸次之,乙醇发酵后乳酸、柠檬酸有所上升,醋酸有所下降,醋酸发酵后醋酸大幅上升;桑葚汁中游离脂肪酸含量较低,乙醇发酵和醋酸发酵过程中各脂肪酸含量变化较小;发酵过程对香气成分的组成存在显著影响,桑葚酒和桑葚醋都保留了部分桑葚汁的特征成分,也在发酵过程中生成了独特的风味。In this study, the change in organic acids, free fatty acids and flavoring components of mulberry juice was analyzed during the process of alcoholic fermentation and acetic fermentation. The results showed that, the content of acetic acid in raw mulberry juice was the highest and followed by lactic acid;the content of lactic acid and citric acid increased and acetic acid content decreased after alcoholic fermentation, while acetic acid increased greatly after acetic fermentation;the content of free fatty acids in mulberry juice were low and changed slightly during the fermentation process;the flavoring components varied obviously during the fermentation, some characteristic components of mulberry juice were retained in mulberry wine and vinegar, and some unique flavoring ingredients were also produced during the fermentation.

关 键 词：桑葚汁 桑葚酒 桑葚醋 有机酸 游离脂肪酸 香气成分 

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]