摘要
为利用生物方法降低桔酒酸度,采用柠檬酸为碳源从各种来源分离有应用潜力的细菌菌株。通过桔酒降酸实验从14株初筛细菌中复筛得到1株优良菌株LF7,经鉴定为植物乳杆菌Lactobacillus plantarum。在完成桔酒乙醇发酵后,加入一定量LF7菌体并控制温度、氧气条件、糖度、酒精度及LF7接种量,这5种因素对降酸效果均有一定影响。降酸温度20℃、初始糖度16 g/L、酒精度5%vol条件下发酵6 d,总酸含量可降低29.7%。纸层析分析显示原酒中的柠檬酸完全被利用分解。
In order to achieve the deacidification of orange wine by biological method, 14 bacterial strains with application potentials were preliminarily separated from various sources using citric acid as substrate in MRS medium. Then a quality strain LF7 was screened out through orange wine deacidification test and it was identified as Lactobacillus plantarum. A certain amount of LF7 was inoculated after the fermentation of orange wine and five factors including temperature, oxygen conditions, sugar content, alcohol content, and LF7 inoculating quantity would influence the acidification of orange wine. As the temperature was at 20 ℃, initial sugar content was 16 %, and alcohol content was 5 %vol, total acids dropped by 29.7 % after 6 d fermentation. Paper chromatography analysis showed that citric acid in wine sample was decomposed thoroughly.
出处
《酿酒科技》
2016年第4期59-61,共3页
Liquor-Making Science & Technology
关键词
降酸细菌
桔酒
总酸
柠檬酸
果酒
deacidifying bacteria
orange wine
total acid
citric acid
fruit wine
