摘要
[ Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [ Methodl In view of the fact that volatile acid in Lycium barbarum wine is unstable during storage process, we analyzed the stability changes of volatile acid in Lycium barba- rum wine with storage temperature, pH and SO2 content. [Result] When temperature was 5℃ pH was 3.7 or 3. 8, and residuary SO2 content was 60 mg/L, volatile acid in Lycium barbarum wine was relatively stable. [ Conclusion] The research could provide theoretical foundations for controlling the stability of volatile acid in Lycium barbarum wine.
[Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [Method] In view of the fact that volatile acid in Lycium barbarum wine is unstable during storage process, we analyzed the stability changes of volatile acid in Lycium barbarum wine with storage temperature, pH and SO2 content. [Result] When temperature was 5 ℃, pH was 3.7 or 3. 8, and residuary SO2 content was 60 mg/L, volatile acid in Lycium barbarum wine was relatively stable. [Conclusion] The research could provide theoretical foundations for controlling the stability of volatile acid in Lycium barbarum wine.
