甲醇和杂醇油在红枣发酵酒中的变化及其控制研究

研究了红枣酒发酵过程中甲醇和杂醇油的变化规律及其控制技术。结果表明:鲜枣和干枣发酵酒中的杂醇油含量相近,用半焦枣发酵时的杂醇油含量较高;酶解提汁可促进红枣酒甲醇的生成,热水提汁可促进杂醇油的生成;用红枣浓缩汁发酵,杂醇油含量较在清汁中添加蔗糖和葡萄糖发酵液时低;用葡萄酒酵母菌发酵红枣汁效果较好,生成的甲醇和杂醇油少;主发酵温度越高,甲醇和杂醇油生成量越多;陈酿降低了红枣酒中甲醇和杂醇油的含量,用橡木桶贮酒效果最好。

Study on change and control of methanol and fusel oil in fermentation process of Chinese Jujube wine

The regular change and technologic control of methanol and fusel oil in fermentation process of Chinese jujube wine were studied.The results showed that in comparison of fermentation using fresh Chinese jujube to using dried Chinese jujube,the content of fusel oil in two types of fermentation is similar,but the content of fusel oil is high relatively using dried to burning Chinese jujube.The fermentation using Chinese jujube juice,which extracted by pectolytic enzyme leads to rise in the content of methanol in wine,and using juice,which extracted by hot water leads to rise in content of fusel oil.The content of fusel oil in the fermentation using vacuum concentrated Chinese jujube juice is lower than filtered juice,which adjusted to SSC 20% with sugar or glucose.S.ellipsodieus strain is suitable for fermentation of Chinese jujube wine,its content of methanol and fusel oil is lower.The higher the temperature,the more methanol and fusel oil was produced.Post fermentation can decreases the content of methanol and fusel oil in wine,and the oak oval is the best container for wine.