Study on the Immobilized Ferriientation Technology of Sea buckthorn Wine and Determination of Organic Acids by HPLC
With sea buckthorn juice as the main raw materials and the screened yeast as the strain, the fermentation technology of sea buckthorn wine was studied by the immobilized yeast. Moreover, HPLC was used to determine organic acids content in sea buckthorn wine. The results indicated that the optimal fermentation conditions of sea buckthorn wine by response surface analysis were as follows: the appearance sugar content was 23％, fermentation temperature was 26℃, inoculating amount was 6％. Under these conditions, the alcoholicity was 12.0％ (20℃, Vol). From results of seven organic acids analyzed by HPLC, a comparison and count standard of qualitative and quantitative detection in the fruit wine were established. These organic acids were quinic acid, malic acid, citric acid, oxalic acid, tartaric acid, acetic acid and lactic acid, and the contents were 20723.38 mg/L, 8765.57 mg/L, 2896.98 mg/L, 1116.55 mg/L, 600.55 mg/L, 186.24 mg/L and 375.65 mg/L respectively.
Sea buckthorn Wine Immobilized yeast Fermentation Organic acids HPLC
Guangcai Niu Dan Zhu Wenyi Wei
Food college Heilongjiang Bayi Agricultural University Daqing, China College of Life Science and Technology Heilongjiang Bayi Agricultural University Daqing, China
国际会议
哈尔滨
英文
1058-1062
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）