水蜜桃果酒中苹果酸的转化研究

Study on Conversion of Malic Acid in Peach Wine

为降低水蜜桃果酒中苹果酸的含量,于发酵后期进行苹果酸-乳酸转化(苹乳转化)研究。基于单因素试验结果对苹乳转化条件进行正交优化。结果表明,最优参数为酒球菌接种量10 mg/L,18℃下发酵20 d,此时样品中乳酸和苹果酸含量分别为4.015 g/L和0.871 g/L,苹果酸较对照样降低了82%,有效改善了水蜜桃果酒的口感与品质。

In order to reduce the content of malic acid in peach wine,a study on malic acid-lactic acid conversion was carried out at the later stage of fermentation.The orthogonal optimization was based on single factor experiment and the results showed that the optimal parameters for malic acid into lactic acid were inoculation amount 10 mg/L,fermentation at 18℃for 20 d.Under these conditions,the content of lactic acid and malic acid were 4.015 g/L and 0.871 g/L,respectively.Compared with the control,the malic acid reduction rate was 82%,which effectively improved the taste and quality of peach fruit wine.