摘要
以新疆特色的马奶子葡萄为原料,采用液态发酵法生产葡萄果醋。试验研究了葡萄果醋的生产工艺,同时分析了温度、起始酒精浓度、醋酸菌接种量对醋酸发酵的影响。结果表明:在酒精发酵阶段,糖度与酒度的变化呈负相关,即糖度降低酒度升高;总酸度变化不大,稍有上升,这是由于在酒精发酵阶段基本不产酸。在醋酸发酵阶段,其发酵的最佳组合温度为30℃、醋酸添加量为10%、酒度为9%。
Using raisins grape as a raw material, the grape vinegar was produced by liquid - state fermentation. And this paper studied the processing technology of grape vinegar, analyzed the effects of temperature, alcohol content, amount of aeration. in the process of acetic acid fermentation, there also existed a close negative relationship between alcohol degree and aectic acid degree. Namely reduce wine degrees Brix elevatory; Total acid have not changed much, this is due to a slight rise in alcohol fermentation stage basic not produce acid. and the optimal combination was ： 30°C temperature, 10% acetic acid additives. 9% （v/v） alcohol content.
出处
《安徽农学通报》
2011年第21期147-148,182,共3页
Anhui Agricultural Science Bulletin
关键词
葡萄果醋
液态法
醋酸发酵
Grape vinegar
Liquid- state fermentation
Acetic acid fermentation
