Studies have shown that ultrasound can induce accelerated aging of wine,which is the most important problem for the black rice wine enterprise,but the effect of ultrasound on organic acids of black rice wine has not been reported.In this paper,the contents of 5 kinds of organic acids in black rice wine were measured by high performance liquid chromatography (HPLC) under different ultrasonic parameters (power,frequency and time).The results showed that the content of tartaric acid and citric acid decreased,and the content of oxalic acid,lactic acid and acetic acid increased under ultrasound irradiation.These results will provide a useful reference and theoretical basis for the further optimization of ultrasonic parameters in black rice wine,and for the early application of ultrasound in the process of black rice wine aging.
YAN Yan-ying,WANG Xi,FAN Xue-hui,ZHANG Qing-an.
Effect of ultrasound irradiation on organic acids in black rice wine[J]. Food and Fermentation Industries, 2017, 43(7): 152