苹果醋酿造过程中苹果酸含量的变化规律

摘要

以新鲜富士苹果为原料,进行苹果醋的酿造.探究苹果汁经由酒精发酵以及醋酸发酵后成为苹果醋的各个过程中苹果酸含量的变化规律.以紫外分光光度计法测定苹果酸的含量,结果表明:在确定的酒精发酵和醋酸发酵条件下,苹果酸的含量呈逐渐下降的规律:当酵母菌为SH221时由酒精发酵前的14.975 mg下降为醋酸发酵后的2.35 mg,下降率为84.31％;而当酵母菌为SH222时由酒精发酵前的14.975 mg下降为醋酸发酵后的2.06 mg,下降率为86.24％.从而阐述了苹果醋整个酿造过程中苹果酸含量变化的规律.%With fresh Fushi apple as raw material to brew apple vinegar,explore the change rule of malic acid content in each process of apple vinegar as apple juice through alcoholic fermentation and acetic acid fermentation.In this paper,ultraviolet spectrophotometry method is used to determine the content of malic acid,the resuts show that under the alcohol fermentation and acetic acid fermentation conditions,the malic acid content shows gradually decline rule:when alcohol fermentation by yeast SH221,the content of malic acid reduces from 14.975 mg to 2.35 mg,the descent rate is 84.31％;when alcohol fermentation by yeast SH222,the content of malic acid reduces from 14.975 mg to 2.06 mg,the descent rate is 86.24％.Thus expound the change rule of malic acid content in the whole brewing process of apple vinegar.