发酵果酒中甲醇的研究进展及控制方法  

Research progress and control methods of methanol in fermented fruit wine

作　　者：余淑琪 丘佳慧 杜芷君 何美贤 辛璇 汪薇[1,2] YU Shuqi;QIU Jiahui;DU Zhijun;HE Meixian;XIN Xuan;WANG Wei(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agricultureand Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,广东广州510225

出　　处：《中国酿造》2024年第7期33-40,共8页China Brewing

基　　金：广东省岭南特色食品科学与技术重点实验室(2021B1212040013);广州市科技计划项目(202103000062);广东省重点领域研发计划项目(2020B020226008);梅州市科技计划项目(2023A0304057)。

摘　　要：甲醇是果酒在发酵过程中产生的有毒副产品,其对果酒的风味和品质有着显著的影响。因此,需要降低甲醇含量并控制其水平。该文对果酒在发酵过程中甲醇形成的机理、影响甲醇形成的因素和控制甲醇含量的方法进行了综述,以期为发酵果酒中甲醇含量的控制方法的进一步研究提供理论依据和参考。Methanol is a toxic by-product produced in the fermentation process of fruit wine,which has a significant impact on the flavor and quality of fruit wine.Therefore,it is necessary to reduce the methanol content and control its level.In this paper,the formation mechanism and the influencing factors of methanol and the methods of controlling methanol content in the fermentation of fruit wine were reviewed,in order to provide theoretical basis and reference for further research on the control methods of methanol content in fermented fruit wine.

关 键 词：果酒 甲醇 形成机理 影响因素 控制方法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]