过滤对蒸馏杨梅酒甲醇含量的影响  

Effect of Filtration on Methanol Content of Distilled Bayberry Wine

作　　者：孙佳明 陈坚刚[1] 郭柯洋[1] SUN Jiaming;CHEN Jiangang;GUO Keyang(Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312032,Zhejiang,China)

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312032

出　　处：《酿酒》2024年第3期107-109,共3页Liquor Making

摘　　要：采用气相色谱对发酵蒸馏制的杨梅酒中的甲醇含量进行测定分析,研究在杨梅酒发酵蒸馏过程中,过滤对蒸馏杨梅酒甲醇含量的影响,分析甲醇的主要来源是否由果肉中蒸馏出来的问题。结果表明在杨梅酒发酵的过程中,其甲醇很有可能富集在果肉当中,在蒸馏过程中被蒸馏出来。在杨梅酒蒸馏前对其进行过滤后再蒸馏测得其甲醇含量为0.28 g/L(折算成酒精100%vol),不进行过滤直接蒸馏其甲醇的含量为1.14 g/L(折算成酒精100%vol)。使用错流膜过滤掉果肉部分再进行蒸馏,能大幅度降低杨梅酒的甲醇含量。The methanol content in fermentation and distillation was determined and analyzed by gas chromatography,the effect of filtration on the methanol content of distilled bayberry wine during the fermentation and distillation process of bayberry wine was studied,and the main source of methanol was analyzed whether the main source of methanol was distilled from the pulp.The results showed that during the fermentation process of bayberry wine,its methanol was likely to be enriched in the pulp and distilled during the distillation process.The methanol content of bayberry wine was measured to be 0.28 g/L after filtration and then distillation,and its methanol content was 1.14 g/L without direct distillation without filtration.The use of cross-flow membranes to filter out the pulp part and then distill can greatly reduce the methanol of bayberry wine content.

关 键 词：气相色谱 杨梅 甲醇 过滤 

分 类 号：TS262.39[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] TS201.2