水果蒸馏酒中甲醇产生机理及控制技术研究进展  

Research Progress on Methanol Production Mechanism andControl Technology in Fruits Distilled Wine

作　　者：张素敏[1] 隋韶奕[1] 王雪松[1] 李珂[1] ZHANG Sumin;SUI Shaoyi;WANG Xuesong;LI Ke(Liaoning Institute of Pomology,Yingkou Liaoning 115009,China)

机构地区：[1]辽宁省果树科学研究所,辽宁营口115009

出　　处：《农业科技与装备》2021年第3期48-49,共2页Agricultural Science & Technology and Equipment

摘　　要：甲醇是果酒酿造过程中的有毒副产物,须严格控制其在酒中的残留量。从原料性质、发酵工艺、蒸馏方法及陈酿方式等方面对水果蒸馏酒中甲醇产生的机理进行分析,从而提出降低水果蒸馏酒中甲醇含量的方法,以期为今后水果蒸馏酒的研究开发提供参考。Methanol is a toxic by-product in the brewing process of fruit wine,and its residual amount in the wine must be strictly controlled.The mechanism of methanol production in fruit distilled wine was analyzed from the aspects of raw material property,fermentation technology,distillation method and aging method,so as to put forward the method of reducing methanol content in fruit distilled liquor in order to provide reference for the research and development of fruit distilled wine in the future.

关 键 词：蒸馏酒 甲醇 机理 控制技术 

分 类 号：TS262.7[轻工技术与工程—发酵工程]