Fermentation process optimization and flavor components analysis of lemon mead
The lemon mead was prepared with lemon and locust honey as raw materials,the optimal fermentation process was determined through sin-gle factor and orthogonal experiments,and the physicochemical indexes,organic acids,and amino acid contents were analyzed by conventional de-tection methods and HPLC.The results showed that the optimal fermentation process conditions were as follows:initial pH 4.0,initial sugar content 23 °Bx,fruit wine yeast SY inoculum 7％,fermentation temperature 22 ℃ and time 7 d.Under these optimal conditions,the sensory score,the alco-hol content,the contents of total organic acid and vitamin C of lemon mead were 87.3 points,13.6％vol,7.9 g/L and 326.0 mg/L,respectively.A total of 8 organic acids were detected by HPLC,including citric acid,succinic acid,oxalic acid,acetic acid,pyruvate,lactic acid and shikimic acid.The to-tal organic acid content was 34.98 g/L,among them,citric acid and succinic acid were dominant.A total of 16 free amino acids with total contents of(816.02±0.44)mg/L were detected,including 7 essential amino acids with total contents of(290.57±1.43)mg/L.
lemon meadfermentation process optimizationquality indexflavor component
万方数据
维普
