Abstract
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
Publication Date
7-28-2018
First Page
200
Last Page
203
DOI
10.13652/j.issn.1003-5788.2018.07.041
Recommended Citation
Chengwu, HAN; Pengfei, GAO; and Yuping, DING
(2018)
"Optimization of malolactic fermentation process condition of northeast China V.amurensis wines,"
Food and Machinery: Vol. 34:
Iss.
7, Article 41.
DOI: 10.13652/j.issn.1003-5788.2018.07.041
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/41
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