果酒中有机酸的作用及检测方法研究

Research on effect and detection method of organic acids in fruit wine

果酒中的有机酸种类和含量对其风味、功效、品质等有显著影响。该文介绍了常见果酒中主要有机酸的种类及其在不同果酒中的含量,综述了有机酸对果酒口感、风味、稳定性等方面的影响以及果酒中有机酸的常用分析检测方法。为果酒酿造过程中酸度的变化和控制提供依据,并为进一步提高果酒品质提供参考。

The types and contents of organic acids significantly affects the flavor, function-efficacy and quality of fruit wine. In this paper, the main organic acids and their contents in different fruit wines were introduced, the effects of organic acids on the taste, flavor and stability of fruit wine were reviewed, the common analysis and detection methods of organic acids in fruit wine were summarized. It provided a basis for the change and control of acidity in the brewing process of fruit wine, and provided a reference for further improving the quality of fruit wine.