摘要
为探究葡萄醋的醋酸发酵规律,以实验室酿制的赤霞珠葡萄酒为原料,在单因素试验的基础上,以温度为定值,采用响应面法对葡萄醋的发酵条件(酒度、接种量和通氧量)进行3因素3水平优化,得到最佳发酵条件为:酒精度7%vol,接种量8%,转速100 r/min,发酵温度30℃,时间为12.5 d,此条件下葡萄醋酸度达0.56 g/L,酿制的葡萄醋香气浓郁,酸味柔和。同时用高效液相色谱对葡萄醋的有机酸(草酸、酒石酸、苹果酸、乙酸和琥珀酸)含量进行了测定。结果表明,有机酸在20 min内全部分离,其中草酸的含量为10.58 g/L、酒石酸的含量为0.46 g/L、苹果酸的含量为1.34 g/L、乙酸含量为46.82 g/L、琥珀酸含量为0.14 g/L。试验证明该方法简单、准确性高,适合葡萄醋中有机酸的检测分析。
In order to explore the acetic acid fermentation rule of grape vinegar, using the laboratory brewed Cabernet Sauvignon wine as the raw material, temperature as definite value, on the basis of single factor experiments, the fermentation conditions of grape vinegar (alcohol content, inoculum, oxygen content) were optimized by three factors and three levels response surface methodology. The optimal fermentation conditions were alcohol content 7%vol, inoculum 8%, rotation speed 100 r/min, fermentation temperature 30 ℃, time 12.5 d. Under the condition, the total acidity of grape vinegar was 0.56 g/L, and the brewed grape vinegar was rich in aroma and soft in acidity. At the same time, the organic acids content (oxalic acid, tartaric acid, malic acid, acetic acid and succinic acid) of grape vinegar were determined by HPLC. The results showed that organic acids could be completely separated in 20 min. The contents of oxalic acid, tartaric acid, malic acid, acetic acid and succinic acid were 10.58 g/L, 0.46 g/L, 1.34 g/L, 46.82 g/L and 0.14 g/L, respectively. The method was convenient, rapid, accurate and applicable to determine organic acids in grape vinegar.
作者
郑海宏
罗华
侯红萍
ZHENG Haihong;LUO Hua;HOU Hongping(School of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China)
出处
《中国酿造》
CAS
北大核心
2019年第2期139-143,共5页
China Brewing
基金
山西省科技重点研发项目(2015-TN-10-5)
关键词
葡萄醋
响应面法
工艺优化
高效液相色谱
有机酸
grape vinegar
response surface methodology
technology optimization
HPLC
organic acid
作者简介
郑海宏(1994-),女,硕士研究生,研究方向为食品生物技术;通讯作者:侯红萍(1965-),女,教授,硕士,研究方向为食醋酿造技术。
