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- Title
桤叶唐棣果醋发酵工艺优化及有机酸和挥发性成分分析.
- Authors
于杰; 韩菁; 张卓睿; 姜贵全
- Abstract
Using Amelanchier alnifolia as raw material, the A. alnifolia fruit vinegar was produced by semi-solid fermentation. Using total acid as evaluation indicator, the fermentation process of A. alnifolia fruit vinegar was optimized, and the organic acids and volatile components were compared before and after fermentation. The results showed that the optimal fermentation condition was initial alcohol content 9%vol, fruit wine and pomace mass ratio 1.0∶1.6, acetic acid bacteria addition 2.0%, fermentation temperature 30 ℃ and time 18 d. Under these conditions, the total acid content in A. alnifolia fruit vinegar was 4.75 g/100 ml, and mainly consisted of acetic acid (5.00 mg/ml), malonic acid (0.41 mg/ml), and lactic acid (0.25 mg/ml). The main aroma substances were 3-hydroxy-2-butanone (15.86%), acetic acid (35.62%), ethyl acetate (24.32%), benzyl alcohol (17.60%) and benzoic acid (6.60%).
- Subjects
MALONIC acid; ACETOBACTER; ORGANIC acids; BENZOIC acid; ACETIC acid
- Publication
China Brewing, 2021, Vol 40, Issue 8, p145
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.08.026