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首页> 外文期刊>Journal of Agricultural and Food Chemistry >CHANGES IN ORGANIC ACID COMPOSITION DURING FERMENTATION AND AGING OF NOBLE MUSCADINE WINE
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CHANGES IN ORGANIC ACID COMPOSITION DURING FERMENTATION AND AGING OF NOBLE MUSCADINE WINE

机译：珍贵麝香葡萄酒发酵和老化过程中有机酸成分的变化

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摘要

The nature and concentration of organic acids during muscadine (Vitis rotundifolia Michx.) grape fermentation and wine aging were determined. Acids identified were tartaric acid, succinic acid, malic acid, lactic acid, and citric acid. Unlike non-muscadine wines, in which tartaric and malic acids normally account for over 90% of the total organic acid content, tartaric and succinic acids were the predominant acids of the muscadine wine studied. The concentration of succinic acid was almost negligible at the onset of fermentation, but increased to 15 mM at the end of this period. This level was maintained throughout the aging period. Malic acid decreased rapidly over 5 weeks while the loss of tartaric acid was gradual. Initial molar ratios of tartaric acid to malic, succinic, lactic, and citric acids were 1:0.39, 1:0.07, 1:0.00, and 1:0.01, respectively. After 7 months, the ratios had changed to 1:0.23, 1:0.77, 1:0.21, and 1:0.21, respectively. Formation of succinic acid appears to be responsible for the characteristic increase in total acidity during vinification of muscadine wines. [References: 13]
机译：确定了麝香葡萄（Vitis rotundifolia Michx。）葡萄发酵和葡萄酒陈酿过程中有机酸的性质和浓度。鉴定出的酸为酒石酸，琥珀酸，苹果酸，乳酸和柠檬酸。与非麝香葡萄酒不同，酒石酸和苹果酸通常占总有机酸含量的90％以上，酒石酸和琥珀酸是麝香葡萄酒的主要酸。琥珀酸的浓度在发酵开始时几乎可以忽略不计，但在此期间结束时增加到15 mM。在整个老化过程中都保持这一水平。苹果酸在5周内迅速下降，而酒石酸逐渐减少。酒石酸与苹果酸，琥珀酸，乳酸和柠檬酸的初始摩尔比分别为1：0.39、1：0.07、1：0.00和1：0.01。 7个月后，该比率分别更改为1：0.23、1：0.77、1：0.21和1：0.21。琥珀酸的形成似乎是导致麝香葡萄酒葡萄酒酿造过程中总酸度增加的特征。 [参考：13]

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