CAJ | 학술논문

有机酸是猕猴桃酒的风味物质之一，猕猴桃酒中的主体酸主要包括奎尼酸（10236.67 mg/L）、柠檬酸（8993.04 mg/L）、苹果酸（2512.70 mg/L），而苹果酸是一种具有强烈辛酸味的双羧基酸，利用苹果酸-乳酸发酵（MLF）可降解苹果酸，使之转化为单羧基的、口感酸味柔和的乳酸，使猕猴桃酒的有机酸含量降低，酒体协调性增加，并可提高其生物稳定性和风味复杂性。通过研究苹果酸-乳酸发酵的主要影响因素，确定苹果酸-乳酸发酵的最佳条件，以期为大规模生产提供一定的理论依据和工艺参数。
유궤산시미후도주적풍미물질지일，미후도주중적주체산주요포괄규니산（10236.67 mg/L）、저몽산（8993.04 mg/L）、평과산（2512.70 mg/L），이평과산시일충구유강렬신산미적쌍최기산，이용평과산-유산발효（MLF）가강해평과산，사지전화위단최기적、구감산미유화적유산，사미후도주적유궤산함량강저，주체협조성증가，병가제고기생물은정성화풍미복잡성。통과연구평과산-유산발효적주요영향인소，학정평과산-유산발효적최가조건，이기위대규모생산제공일정적이론의거화공예삼수。
Organic acid is one of flavor substances in kiwifruit wine including quinic acid (10 236.67 mg/L) , citric acid (8 993.04 mg/L) and malic acid (2 512.70 mg/L) . Malic acid is a kind of bicarboxylic acid with strong pungent smell, MLF could effectively reduce malic acid in kiwifruit wine by degrading malic acid and converting it into carboxylic malic acid of soft taste. As a result, organic acid content in kiwifruit wine is decreased, wine body harmony is enhanced, and wine biostability and wine taste multiplicity are promoted. The main factors that affect MLF are studied to determine the best condition of MLF, with a view to provide theoretical basis and technological parameters for large-scaled production.