[ Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [ Methodl In view of the fact that volatile acid in Lycium barbarum wine is unstable during storage process, w...[ Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [ Methodl 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 barba- rum 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.展开更多
文摘为探寻造纸法再造烟叶生产过程中浓缩液适宜的存贮条件,考察了不同存贮温度和存贮时间对浓缩液中常规化学成分和致香成分的影响.结果表明:当存贮温度为50℃,存贮时间为4~6 h时,浓缩液中水溶性总糖质量分数在较高的水平,约为10.00%;氯、钾质量分数受存贮温度和存贮时间影响较小;50℃条件下存贮6 h时,浓缩液中各类致香成分的相对含量稳定性较好且稍高于其他温度下的相对含量.综合考虑,适宜的存贮条件为存贮温度50℃,存贮时间5~6 h.
文摘[ Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [ Methodl 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 barba- rum 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.
