枣酒发酵菌类的选育及甲醇、高级醇的控制研究

枣酒是值得推崇的本土特色保健饮品.枣酒的发酵可分为酒精发酵和苹果酸-乳酸发酵.酒精发酵得以进行的关键是酵母,苹果酸-乳酸发酵进行的关键是乳酸菌,因而酵母和乳酸菌的选择对枣酒品质具有决定性作用.安全指标甲醇的控制是枣酒生产中的严峻问题,而品质指标高级醇的控制亦为难点.对枣酒生产中酵母与乳酸菌的选育、甲醇与高级醇控制相关研究进行概述,提出未来研究方向为选育枣酒专用型酵母和乳酸菌,深入挖掘甲醇与高级醇产生机理,并在保证枣酒品质的基础上有效控制甲醇与高级醇含量,为枣酒工艺的理论研究提供参考.

Breeding of Ferment Bacteria and Control of Methanol and Higher Alcohols in Jujube Wine

Jujube wine is a health drink with local characteristics and is worth promoting.Jujube wine fermentation can be divided into alcoholic fermentation and malolactic fermentation.Yeast is the key of alcoholic fermentation while lactic acid bacteria is the key of malolactic fermentation,and therefore the breeding of yeast and lactic acid bacteria is crucial for the quality of jujube wine.Besides,the control of methanol is a major problem in production,and the control of higher alcohol is also difficult.Thus,we summarized the research related with the breeding of yeast and lactic acid bacteria,and the control of methanol and higher alcohols,and proposed that breeding specialized yeast and lactic acid bacteria was the future research direction.Moreover,the production mechanism of methanol and higher alcohols was investigated,and the content of methanol and higher alcohols was effectively controlled on the basis of quality guarantee,providing references for the production technology of jujube wine.