桑椹酒酿造过程中高级醇生成的影响因素研究  

Analysis on factors affected higher alcohols formation during mulberry wine brewing

作　　者：罗惠波[1,2] 江文涛[1,2] 卫春会[1,2] 徐升东 李蕊伽[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]四川省阆州圣果酒业有限公司,四川阆中637400

出　　处：《中国酿造》2012年第5期131-134,共4页China Brewing

摘　　要：针对桑椹酒中高级醇含量过高的问题,研究了初始pH值、发酵温度、接种量、SO2添加量、氮源添加量等因素对桑椹酒酿造过程中高级醇生成的影响。试验结果表明:适当增加接种量或降低初始pH值、发酵温度,高级醇生成量明显降低;添加氮源,高级醇生成量增加;在一定范围内,随SO2含量的增加,高级醇生成量增加,当SO2含量达200.00mg/L时,高级醇的生成受到抑制。Aiming at the problem of high level of higher alcohols in mulberry wines,factors including pH value,temperature,inoculum,addition of SO2,the amount of nitrogen source,which have impact on the production of higher alcohols during alcoholic fermentation in mulberry wine,were studied.The results showed that higher alcohols formation was significantly reduced when inoculum increased or pH value and fermentation temperature lowered.Addition of nitrogen source would lead to increased formation of higher alcohols.Within a certain range,higher alcohols formation increased with levels of SO2,while higher alcohols formation was inhibited when the SO2 content up to 200.00mg/L.

关 键 词：桑椹酒 高级醇 酿造 

分 类 号：TS262.7[轻工技术与工程—发酵工程]