果酒发酵过程影响甲醇含量的因素模拟分析  

Simulation Analysis of Factors Influencing Methanol Content in Fruit Wine Fermentation Process

作　　者：张倩茹 尹蓉 殷龙龙 李群 ZHANG Qianru;YIN Rong;YIN Longlong;LI Qun(Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Institute of Pomology,Shanxi Agricultural University,Taiyuan 030031,China;Shanxi Key Laboratory of Characteristic Agro-Products Processing,Functional Food Research Institute,Shanxi Agricultural University,Taiyuan 030031,China)

机构地区：[1]山西农业大学果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031 [2]山西农业大学山西功能食品研究院,特色农产品加工山西省重点实验室,山西太原030031

出　　处：《食品科技》2022年第1期106-112,共7页Food Science and Technology

基　　金：山西省重点研发计划项目(201903D221054);山西省科技厅青年基金项目(201701D221200);山西省农业科学院项目(YCX2018D2T12);山西省农业科学院农谷研发专项(YGG1617);山西省农业科学院攻关项目(YGG17036)。

摘　　要：采用气相色谱法测定模拟果汁主要成分的发酵液中甲醇含量,并运用单因素试验研究不同发酵条件对发酵液中甲醇含量的影响,采用正交试验确定控制甲醇生成的最佳条件。结果显示:酿酒酵母发酵过程中影响甲醇产生的主要因素包括酿酒酵母种类、可利用磷元素、可利用氮元素、发酵液pH值、亚硝酸盐、甜菜碱。其中,亚硝酸盐、pH值、甜菜碱可导致发酵液中甲醇异常升高,发酵液中甲醇含量分别高达(5933.68±147.01)mg/L、(999.10±11.86)mg/L、(1326.21±73.01)mg/L。当控制模拟发酵液中不含亚硝酸盐、甜菜碱的条件下,采用安琪葡萄酒果酒专用酵母SY,发酵温度24℃、发酵液pH值为5、氮元素添加量8.57 g/L、磷元素添加量8.57 g/L,发酵液中甲醇含量仅为195.22 mg/L。该结果以期为果酒酿造过程中甲醇的控制、提高果酒品质提供一定帮助。In this paper,the methanol content in the simulated fermentation broth which contained main components of fruit juice were determined by gas chromatography method.The effects of different factors on the contents of methanol in the fermentation broth were researched by single factor experiments,orthogonal experiment was used to determine the best conditions for controlling methanol production.The results showed that the main factors which affected the production of methanol during the fermentation of Saccharomyces cerevisiae including the type of yeast,available phosphorus,available nitrogen,pH value,nitrite and betaine.The nitrite,pH value and betaine can cause the methanol to increase abnormally,and the methanol content in the fermentation broth was as high as (5933.68±147.01)mg/L,(999.10±11.86)mg/L,(1326.21±73.01)mg/L,respectively.When the simulated fermentation broth didn’t contain nitrite and betaine,the yeast SY for Angel was used,the fermentation temperature was 24 ℃,the pH value was 5,the nitrogen addition amount was 8.57 g/L,and the phosphorus addition amount was 8.57 g/L,the methanol content in the fermentation broth was only 195.22 mg/L.This paper provided some help for controlling methanol content and improving quality of fruit wine.

关 键 词：果酒 发酵 甲醇 因素 

分 类 号：TS262.7[轻工技术与工程—发酵工程]