木瓜干酒苹果酸乳酸发酵降酸工艺技术研究

Study on the deacidification technology of pawpaw dry wine by the malic acid-lactic acid fermentation

摘要: 利用三因素二次回归旋转组合设计分析方法研究了乳酸菌添加量、助酵剂添加量与发酵温度对木瓜干酒降酸的影响,确定了木瓜干酒苹果酸-乳酸发酵（MLF）降酸工艺的最优参数为:乳酸菌添加量为15mg/L,助酵剂添加量为0.47g/L,发酵温度20℃,此条件下获得柔和指数为4.648的木瓜干酒。MLF进行彻底,总酸由9.80g/L下降到7.27g/L,总酸达到国家葡萄干酒酸度标准,口感柔和、协调,且不影响酒中有效成分齐墩果酸。

Abstract: The effects of amount of lactobacillus and fermenting assistant, as well as ferment temperature on the deacidification of pawpaw dry wine were studied by the three-factor quadric orthogonal rotation regression experiments method.The best parameters of reducing acid process on pawpaw dry wine malic acid-lactic acid fermentation (MLF) were:the addition of lactic acid was 15mg/L, the addition of assisted leaven agent was 0.47g/L, the temperature of fermentation was 20℃.On this conditions, the softness of pawpaw dry wine was 4.648.MLF went completely, the general acid decreased from 9.80g/L to 7.27g/L, and reached the national acidity standard of raisin wine.The taste was soft and coordinated.Furthermore, the effective component of oleanolic acid in the wine wasn't affected.