发酵型枸杞酒中挥发酸稳定性研究

Study on the Stability of Volatile Acid in Lycium barbarum Wine

[目的]探求发酵型枸杞酒适宜的储藏条件。[方法]针对发酵型枸杞酒储藏过程中挥发酸不稳定的情况,对枸杞酒在不同温度、pH以及SO2含量条件下挥发酸的稳定性进行研究。[结果]保持低温(5℃)、较低pH(3.7、3.8)和较高残留SO2(60 mg/L),可以有效控制枸杞酒中挥发酸的稳定性。[结论]该研究可为控制发酵型枸杞酒挥发酸的稳定性提供理论依据。

[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.