木瓜酒和木瓜醋发酵工艺及其有机酸组成分析

以光皮木瓜为原料，发酵木瓜干酒，再通过液态深层发酵酿制木瓜醋，确定了木瓜干酒和木瓜醋的发酵工艺，并对木瓜酒和醋主要有机酸进行分析。光皮木瓜经榨汁、调整糖度后进入发酵工序，酒精发酵采用带皮渣半固态发酵方式，条件为加水比例1.5∶1（m/m）、初始糖度18%、果酒干酵母接种量0.1%、在24 ℃条件下发酵64 h，木瓜酒酒度（乙醇体积分数）为9.45%。醋酸发酵采用半连续式液态深层发酵法，调整初始酒度7%，醋酸菌接种量10%，在34 ℃条件下醋酸发酵80 h，木瓜醋总酸度为4.52%；分割留种发酵仅需24 h即可完成醋酸发酵。采用反相高效液相色谱法从木瓜干酒和木瓜醋中检出10 种有机酸，分别是草酸、酒石酸、甲酸、苹果酸、α-酮戊二酸、乳酸、醋酸、柠檬酸、富马酸和琥珀酸。实验确定的发酵工艺以及有机酸的分析与鉴定可为木瓜干酒及木瓜醋产品的开发提供理论依据。

Fermentation and Organic Acid Composition of Wine and Vinegar from Chaenomeles sinensis Fruits

Wine was produced from fruits of Chaenomeles sinensis and further subjected to submerged fermentation toproduce vinegar. After adjusting the sugar concentration, the crushed fruits of Chaenomeles sinensis were subjected to semisolid-state fermentation with active dry yeast under the conditions: addition of water at a mass ratio of 1.5:1 (m/m), initialsugar concentration of 18%, inoculum size of 0.1%, temperature of 24 ℃, and time of 64 h, yielding an alcohol concentrationof 9.45% in the wine. Subsequently, after adjusting the alcohol concentration to 7%, the acetic acid fermentation was carriedout with an inoculum size of 10% at 34 ℃ for 80 h, giving a total titratable acidity of 4.52%. The fermentation processtook only 24 h when it was carried out in a cyclic mode by portion-wise addition of the substrate. Ten organic acids (oxalicacid, tartaric acid, formic acid, malic acid, α-ketoglutaric acid, lactic acid, acetic acid, fumaric acid and succinic acid)were identified in the wine and the vinegar by reversed-phase high-performance liquid chromatography (RP-HPLC). Thefermentation process presented in this study and analysis of organic acids can provide a theoretical basis for the developmentof Chaenomeles sinensis fruit wine and vinegar.