影响荔枝酒发酵过程中挥发酸的因素

Factors affecting volatile acid in litchi wine fermentation

目的探究影响荔枝酒发酵过程中挥发酸的因素。方法依次通过单因素试验和三因素三水平的正交试验方法对荔枝酒发酵过程中挥发酸含量的关键影响因素进行分析探讨。结果荔枝酒酿造过程中影响挥发酸含量的关键因素为发酵温度。影响顺序依次为发酵温度、pH值、发酵时间。最适发酵时间为11 d以内,最适pH值为3~5。结论本研究结果能较好地控制荔枝酒发酵过程中挥发酸的范围。

Objective To explore the factors affecting volatile acid in the fermentation of litchi wine. Methods The key influencing factors of volatile acid content in litchi wine fermentation were analyzed and discussed by single factor experiment and three factors and three levels orthogonal experiment. Results Fermentation temperature was the key factor affecting volatile acid content in litchi wine brewing. The order of influence was fermentation temperature, pH value and fermentation time. The optimal fermentation time was less than 11 d, and the optimal pH value was 3-5. Conclusion The results of this study can better control the range of volatile acid in the fermentation of litchi wine.