摘要
研究了柑橘酒发酵过程中甲醇含量的变化及其影响因素。结果表明,柑橘汁中添加果胶后发酵得到的柑橘酒甲醇含量更高;添加果胶的柑橘果汁中添加一定量果胶酶或蔗糖,甲醇含量也有所增加;添加金属离子,甲醇含量减少。正交试验结果表明果胶酶、CaCl2、蔗糖的含量分别为40mg/L、1.1g/L、180g/L时,柑橘酒中甲醇含量由150.48mg/L降低到15mg/L。
Changes of methanol content and its influenced factors in orange fruit wine during fermentation were studied. The results showed that, the more pectin addition in the juice, the higher ethanol content in the wine; adding some pectinase or sucrose supplemented in the juice with pectin, the methanol content increased; adding metal ions, the methanol content reduced. The orthogonal experiment was employed to optimized the conditions that the content ofpectinase, CaCl2, sucrose were 40mg/L,1.1 g/L, 180g/L, respectively. Under these conditions, the methanol content in orange wine reduced to 15mg/L from 150.48mg/L.
出处
《中国酿造》
CAS
2013年第11期98-101,共4页
China Brewing
关键词
果胶
发酵酒
甲醇
pectin
fermented wine
methanol
