枇杷酒植物乳杆菌R23苹果酸乳酸发酵动力学研究

Kinetics of loquat wine fermentation by Lactobacillus plantarum R23

为获取枇杷酒植物乳杆菌R23苹果酸乳酸发酵(MLF)降酸与挥发酸数学模型,采用4因子二次正交旋转组合设计,研究植物乳杆菌R23的接种量(X1)、枇杷酒的酒精度(X2)、枇杷酒的总SO2浓度(X3)、发酵温度(X4)及其交互作用对枇杷酒的植物乳杆菌R23 MLF降酸效果的影响,并建立数学模型。结果表明,影响枇杷酒MLF降酸的主次因素为X1>X3>X4>X2,影响枇杷酒MLF过程中挥发酸增加的主次因素为X1>X4,X2和X3对其影响不显著;两模型的验证试验值与模型计算值无显著差异(P>0.05)。

The kinetics of acid reduction and volatile acid augmentation in the Lactobacillus plantarum R23 malolactic fermentation of loquat wine was established using a four factors quadratic orthogonal design.The factors included inoculation amount of L.plantarum R23（X1）,alcohol content in loquat wine（X2）,total sulfur dioxide concentration in loquat wine（X3） and fermentation temperature（X4）.Their effects on the malolactic fermentation showed that the effect on acid reduction was X1〉X3〉X4〉X2,and that on volatile acid augmentation was X1〉X4,with no significant effect exerted by either X2 or X3.No significant differences were found（P〉0.05） between the experimental and regression analysis data of the kinetic models.