【作者】 何志刚； 梁璋成； 陆东和； 任香芸； 李维新； 林晓姿；

【Author】 HE Zhigang1,2,LIANG Zhangcheng1,2,LU Donghe1,2,REN Xiangyun1,2, LI Weixin1,2,LIN Xiaozi1,2 (1.Institute of agricultural engineering technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China; 2.Agricultural products storage and process research centre,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China)

【机构】 福建省农业科学院农业工程技术研究所； 福建省农业科学院农产品加工研究中心；

【摘要】 为获取枇杷酒植物乳杆菌R23苹果酸乳酸发酵(MLF)降酸与挥发酸数学模型,采用4因子二次正交旋转组合设计,研究植物乳杆菌R23的接种量(X1)、枇杷酒的酒精度(X2)、枇杷酒的总SO2浓度(X3)、发酵温度(X4)及其交互作用对枇杷酒的植物乳杆菌R23MLF降酸效果的影响,并建立数学模型。结果表明,影响枇杷酒MLF降酸的主次因素为X1(植物乳杆菌R23的接种量)>X3(枇杷酒的总SO2浓度)>X4(发酵温度)>X2(枇杷酒的酒精度),影响枇杷酒MLF过程中挥发酸增加的主次因素为X1(植物乳杆菌R23的接种量)>X4(发酵温度),X2(枇杷酒的酒精度)和X3(总SO2浓度)对其影响不显著;两模型的验证试验值与模型计算值无显著差异(P>0.05)。更多还原

【Abstract】 To acquire the kinetics models of the acid reduction and the augmenter of volatile acid for malolactic fermentation of Lactobacillus plantarum R23 in loquat wine,based on four factors quadratic orthogonal design including the inoculation amount of Lactobacillus plantarum R23 (X1),the alcohol degree in loquat wine(X2),the total sulfur dioxide concentration in loquat wine(X3) and the fermental temperature(X4),their effects on the malolactic fermentation were studied.The result showed that the factors was arranged from max to min according to its effect on the acid reduction was the inoculation amount of Lactobacillus plantarum R23(X1)>the total sulfur dioxide concentration in loquat wine(X3)>the fermental temperature(X4)> the alcohol degree in loquat wine(X2) and on the augmenter of volatile acid was the inoculation amount of Lactobacillus plantarum R23(X1)>the fermental temperature(X4),the effects of the alcohol degree(X2) and total sulfur dioxide concentration(X3) in loquat wine weren’t significant;the experiment values and regression values of the two kinetics model weren’t significant differences (P>0.05).更多还原