本文已被：浏览 1022次 下载 154次
投稿时间：2019-06-05
投稿时间：2019-06-05
中文摘要: 探究巨峰葡萄酒发酵过程中甲醇和杂醇油的变化规律，研究发酵温度和果胶酶添加量对葡萄酒发酵过程中甲醇及杂醇油含量的影响。结果表明：果胶酶添加量越多时，甲醇含量越高，当果胶酶添加量为200 mg/kg时，其含量接近于对照组的2倍。杂醇油含量与果胶酶添加量不成正比，但与对照组相比含量均有明显增加。温度影响甲醇含量随发酵温度升高而增加，但杂醇油含量随温度的升高反而下降。果胶酶添加量对理化指标基本未见影响，对单宁影响较大，单宁含量随果胶酶添加量增加而增加。结果表明所检测的葡萄酒中各项指标均符合相关标准，为巨峰葡萄酒发酵过程甲醇和杂醇油的控制因素提供了一些参考。
Abstract:The changes of methanol and fusel oil in the fermentation process of Jufeng wine were studied.The effects of fermentation temperature and pectinase content on methanol and fusel oil content in wine fermentation were studied.The results showed that the more pectinase was added，the higher methanol content was.When pectinase was added 200 mg/kg，its content was close to 2 times of the control group.The content of fusel oil was not directly proportional to the addition of pectinase，but it was significantly increased compared with the control group.The methanol content increased with the increase of fermentation temperature，but the fusel oil content decreased with the increase of temperature.The addition of pectinase had no effect on the physical and chemical indexes，but had a great effect on tannin.The tannin content increased with the increase of pectinase.The results showed that all the indexes in the wine were in accordance with the relevant standards，which provided some references for the control factors of methanol and fusel oil in the fermentation process of Jufeng wine.
keywords: wine methanol fusel oil pectinase temperature
文章编号：202013005 中图分类号： 文献标志码：
基金项目:广西自然科学基金（2018GXNSFBA294015）；钦州学院校级科研项目（2018KYQD18）
| 作者 | 单位 |
| 陈静，郝俊光，蔡秋杏，戴梓茹，李桂英，袁燕萍，徐新凤 | 北部湾大学食品工程学院，广西钦州535000；钦州市特色果蔬发酵重点实验室，广西钦州535000；石河子质量与计量检测所，新疆石河子832000 |
引用文本：
津ICP备20000603号-1