影响荔枝酒发酵过程中挥发酸的因素

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...

Factors affecting volatile acid in litchi wine fermentation

_{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.}