果胶酶对苹果酒发酵中甲醇的影响  

Effects of Pectinase on Methanol Content during Cider Fermentation

作　　者：文良娟[1] Yong D. Hang Edward E. Woodams 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]Department of Food Science and Technology,Cornell University, NY 14456, USA

出　　处：《酿酒科技》2008年第8期51-53,共3页Liquor-Making Science & Technology

摘　　要：苹果酒生产中常加入果胶酶以提高产量,改善品质。以4个苹果品种为研究对象,研究果胶酶(Rapi-dase ADEX-D)在苹果发酵过程中对甲醇、乙醇含量的影响。结果表明,果胶酶的加入对不同品种的苹果发酵过程中乙醇含量的影响不完全一致,Cortland、Fuji、Crispin蒸馏酒中加入果胶酶后与未加入果胶酶相比,乙醇含量分别增加了3.39%、1.39%、5.59%,而Empire中的乙醇含量则减少了0.57%。但在各品种的蒸馏酒中甲醇的含量都有不同程度的提高,而且都高于国家标准规定的在酒精度为40%vol时白兰地中甲醇的最低限量200mg/100mL。Commercially available pectinase is often used during the fermentation of apple mashes to increase cider yield and to improve cider quality. In this paper, four cultivars of apple were used to study the effects ofpectinase addition on methanol and ethanol content during cider fermentation. The results showed that the addition of pectinase had different effects on ethanol content during cider fermentation for different apple cultivar （ethanol content increased by 3.39 % （Cortland）, 1.39 % （Fuji）, and 5.59 % （Crispin） after the addition ofpectinase; however, ethanol decreased by 0.57 % （Empire） after the addition ofpectinase）. On the other hand, the addition ofpectinase Could effectively increase methanol content more or less for all kinds of distilling wine （methanol content of all wine was higher than national standards （the minimum limit as 200 mg/100 mL for Brandy （40 %vol））.

关 键 词：苹果酒 果胶酶 发酵 甲醇 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]