桑椹酒发酵过程中有机酸含量变化

Changes of organic acids content during the fermentation of mulberry wine

利用高效液相色谱法测定桑椹酒发酵过程中七种有机酸的变化,结果显示:桑椹原果汁中琥珀酸含量最高,柠檬酸次之;发酵过程中酒石酸、苹果酸、柠檬酸、琥珀酸、草酸、抗坏血酸含量变化均先呈上升趋势,达到最大值后呈下降趋势,而乳酸含量则一直上升;发酵结束后检测到酒石酸、苹果酸、柠檬酸、琥珀酸、草酸、抗坏血酸、乳酸含量分别为1.822、2.54、2.44、0.76、0.772、0.0756、0.0846g/L。

Seven kinds of organic acids were determined by using high performance liquid chromatography（HPLC） during the fermentation of mulberry wine.The results showed that the content of succinic acid in raw mulberry juice was the highest and followed by citric acid.The content of tartaric acid,malic acid,citric acid,succinic acid,oxalic acid,ascorbic acid increased at first and decreased after reached the maximum.However,lactic acid increased all the time during the whole fermentation.The contents tested of tartaric acid,malic acid,citric acid,succinic acid,oxalic acid,ascorbic acid,lactic acid after the end of fermentation was 1.822,2.54,2.44,0.76,0.772,0.0756 and 0.0846g/L,respectively.