摘要
为研究山楂果酒发酵过程品质特性动态变化规律,检测了山楂果酒发酵过程中的pH、可溶性固形物、酒精度、总黄酮、总酚等理化指标,分析了各指标的变化规律及其原因。结果表明,随着发酵时间的延长, pH、可溶性固形物呈下降趋势,酒精度、总黄酮呈上升趋势,其变化均与酵母有密切关系;总酚含量总体处于稳定状态。
In order to study the dynamic change of physicochemical indexes in fermentation process of hawthorn wine,pH,soluble solids,alcoholicity,total flavonoids and total phenolics were determined.The results showed that pH and soluble solids content were on the decline with the fermentation time,and the alcoholicity and total flavonoids content are increased.The changes were related to the brewer yeast catabolic and anabolic processes.The total phenolics content was stable in the fermentation process.
作者
李楠
LI Nan(Department of Life Science,Yuncheng University,Yuncheng 044000)
出处
《食品工业》
CAS
北大核心
2019年第3期60-63,共4页
The Food Industry
基金
山西省"1331"工程重点学科项目(098-091704)
运城学院院级科研项目(CY-2015003)
关键词
山楂果酒
发酵过程
理化指标
变化规律
hawthorn wine
fermentation process
physicochemical indexes
dynamic change
