安徽农业科学Issue(36)：17718-17719,17783,3.
发酵型枸杞酒中挥发酸稳定性研究
Study on the Stability of Volatile Acid in Lycium barbarum Wine
吴桂君1
作者信息
- 1. 银川能源学院生物与农业工程系,宁夏银川 750105
- 折叠
摘要
Abstract
[Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [ Method] In view of the fact that volatile acid in Lycium barbarum wine is unstable during storage process, we analyzed the stability changes of volatile acid in Lycium barbarum wine with storage temperature, pH and SO2 content. [ Result ] When temperature was 5℃ , pH was 3.7 or 3. 8, and residuary SO2 content was 60 mg/L, volatile acid in Lycium barbarum wine was relatively stable. [Conclusion] The research could provide theoretical foundations for controlling the stability of volatile acid in Lycium barbarum wine.关键词
枸杞酒/挥发酸/稳定性Key words
Lycium barbarum wine/ Volatile acid/ Stability分类
农业科技引用本文复制引用
吴桂君..发酵型枸杞酒中挥发酸稳定性研究[J].安徽农业科学,2012,(36):17718-17719,17783,3.
