木薯酒发酵过程中的有机酸变化及对其品质的影响分析

以新鲜甜木薯为原料，跟踪监测木薯酒发酵过程中的理化指标，并采用高效液相色谱法分析木薯酒发酵期间的有机酸组成及动态变化情况，进一步分析酒发酵过程中的酸味强度。结果表明，发酵过程中，木薯酒中的还原糖含量先快速上升至最高点最后趋于平稳（54.67 mg/mL）；酒精度先上升后平稳（7.11%vol）；总酸含量先缓慢减少至2.21 mg/mL，再缓慢增加，后快速增加，与pH值变化趋势相反。酒石酸、乳酸、乙酸、柠檬酸、琥珀酸是木薯酒发酵中重要有机酸，分别占木薯酒总有机酸含量的2.66%～12.31%，41.50%～63.53%，18.21%～23.82%，1.22%～27.77%，3.17%～15.89%，其他有机酸是酒中的辅助酸味特征成分。乳酸和乙酸是木薯酒的主体酸，其味道强度值（TAV）占总TAV值的65.82%～95.84%，发酵84 h的木薯酒有最高的味道强度值，其可达到223.87。

Change of organic acid in cassava wine during fermentation process and effect on the quality

Using fresh sweet cassava as raw material, the physical and chemical indexes of cassava wine during fermentation process were tracked and monitored, the organic acid composition and dynamic changes were analyzed by HPLC, and the sour characteristics of organic acids in cassava wine were further analyzed during the wine fermentation process. The results showed that during the fermentation process, the content of reducing sugar in cassava wine increased quickly to the highest point at first and then remained at 54.67 mg/ml. The alcohol content rose at first and then remained at 7.11%vol, the total acid content of cassava wine showed a downward trend to 2.21 mg/ml, then increased slowly at first and then quickly, which was opposite to the pH value change. The main organic acids of fresh cassava wine were tartaric acid, lactic acid, acetic acid, citric acid and succinic acid. The proportions of those organic acids were 2.66%-12.31%, 41.50%-63.53%, 18.21%-23.82%, 1.22%-27.77%, and 3.17%-15.89% of the total organic acid content of cassava wine. Other organic acids were the auxiliary sour flavor components in the wine, lactic acid and acetic acid are the main acids of cassava wine, and its taste active value accounts for 65.82%-95.84% of the total taste active value, which affected the acid flavor of cassava wine. Among them, the cassava wine with 84 h fermentation had the highest taste intensity value, which could reach 223.87.