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投稿时间：2022-09-12
投稿时间：2022-09-12
中文摘要: 该文以鲜食无核白葡萄为原料，通过单因素结合响应面试验进行优化，确定无核白葡萄烈酒原酒的最佳发酵工艺，并通过测定甲醇、氨基甲酸乙酯（ethyl carbamate，EC）、赭曲霉毒素A（ochratoxin A，OTA）、生物胺（biogenic amine，BA）、铁离子（Fe3+）含量，评价无核白葡萄烈酒的安全性。结果表明，无核白葡萄烈酒原酒最佳发酵工艺为酵母添加量0.4 g/L、发酵温度17 ℃、初始糖度24 °Brix，该发酵工艺下的无核白葡萄原酒酒精度为12.2% vol，经过渗透汽化膜分离技术制备的无核白葡萄烈酒酒精度为53% vol，甲醇含量为190.88 mg/L，EC 含量为1.02 μg/L，未检出OTA，9 种BA 检出其中4 种（色胺、苯乙胺、章鱼胺、亚精胺），总含量为4.074 mg/L，Fe3+含量为1.30 mg/L，均未超过相关限量标准。
Abstract:Fresh seedless white grapes were used as raw materials，and the fermentation process was optimized through a single factor combined response surface methodology. The best fermentation technology for raw seedless white grape wine was determined. The safety of seedless white grape spirits was evaluated by measuring the content of methanol，ethyl carbamate（EC），ochratoxin A（OTA），biogenic amine（BA），and iron ions（Fe3+）. The results showed that the optimal fermentation process for seedless white grape spirits was yeast addition of 0.4 g/L，fermentation temperature of 17 °C，and initial sugar content of 24 °Brix. Under this fermentation process，the alcohol content of seedless white grape spirits was 12.2% vol. The alcohol content of seedless white grape spirits prepared by pervaporation membrane separation technology was 53% vol. In addition，the methanol content was 190.88 mg/L；the EC content was 1.02 μg/L，with no OTA detected. Four out of nine kinds of BA were detected（tryptamine，phenylethylamine，octopusamine，and spermidine），with a total content of 4.074 mg/L and Fe3+ content of 1.30 mg/L，all of which did not exceed the relevant limit standards.
keywords: seedless white grape spirits pervaporation membrane separation technology safety of grape spirits biogenic amines ethyl carbamate
文章编号：202405022 中图分类号： 文献标志码：
基金项目:新疆维吾尔自治区重大科技专项项目（2022A02002-2）；省部级大学生创新训练项目（S202210758089）
| 作者 | 单位 |
| 黎进雪1，2，王丁怡1，武运1 *，蒲富娟1，张文昊1，尹丽萍1，达菊庆1，李宁1，党国芳3，方川川3 | 1.新疆农业大学 食品科学与药学学院，新疆 乌鲁木齐 830052；2.石河子工程职业技术学院，新疆 石河子 832000；3.新疆中信国安葡萄酒业有限公司，新疆 昌吉州 832299 |
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