| 影响荔枝酒发酵过程中挥发酸的因素 |
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| 引用本文： | 刘 兰,吴杰斌.影响荔枝酒发酵过程中挥发酸的因素[J].食品安全质量检测技术,2021,12(10):4065-4068. |
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| 作者姓名： | 刘 兰 吴杰斌 |
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| 作者单位： | 广东石油化工学院 广东 茂名 525000,广东石油化工学院 广东 茂名 525000 |
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| 基金项目： | ] 茂名市科技计划项目(项目编号：MM2017000006) |
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| 摘 要： | 挥发酸的控制是荔枝酒的生产过程中的重要技术瓶颈,发酵过程易造成荔枝果酒挥
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| 关 键 词： | 荔枝酒 挥发酸 影响因素 |
| 收稿时间： | 2021/2/19 0:00:00 |
| 修稿时间： | 2021/4/18 0:00:00 |
Factors affecting volatile acid in litchi wine fermentation |
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| LIU Lan,WU Jie-Bin.Factors affecting volatile acid in litchi wine fermentation[J].Food Safety and Quality Detection Technology,2021,12(10):4065-4068. |
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| Authors: | LIU Lan WU Jie-Bin |
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| Affiliation: | Guangdong University of Petrochemical Technology,Guangdong University of Petrochemical Technology |
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| Abstract: | The control of volatile acid is an important technical bottleneck in the production process of litchi wine, and the fermentation process is easy to cause volatilization of litchi wine The acidity exceeded the standard, which seriously affected the quality, flavor and taste of litchi wine. In this paper, the effects of non-fermentation temperature, time and pH value on volatile acid in litchi juice fermentation were studied through experiments, in order to provide some reference for the related research of litchi wine. |
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| Keywords: | litchi wine volatile acid Influencing factors |
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