发酵酒和蒸馏酒中甲醇的研究进展  

Research progress on methanol in fermented wine and distilled spirits

作　　者：刘思琪 吴正云[1] 刘巧[1] 张文学[1] 五味胜也 LIU Siqi;WU Zhengyun;LIU Qiao;ZHANG Wenxue;KATSUYA Gomi(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Laboratory of Fermentation Microbiology,Graduate School of Agricultural Science,Tohoku University,Sendai 980-8572,Japan)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]东北大学农业科学研究生院发酵微生物实验室,日本仙台980-8572

出　　处：《中国酿造》2025年第2期1-6,共6页China Brewing

基　　金：国家重点研发计划项目(2018YFE0127400)。

摘　　要：甲醇是饮料酒中的健康风险因子之一,对人体的毒害作用较大。由于原料和发酵工艺的不同,各种酒中甲醇的含量存在差异。该文对常见发酵酒和蒸馏酒中甲醇含量水平和生成途径中的关键酶进行了讨论,并探讨了酿酒中甲醇生成的影响因素及控制措施。酿酒中甲醇可通过果胶分解和甘氨酸代谢途径产生,主要涉及果胶酯酶、多聚半乳糖醛酸酶和甘氨酸脱羧酶。果胶酯酶和多聚半乳糖醛酸酶主要来源于曲霉属(Aspergillus)和根霉属(Rhizopus),甘氨酸脱羧酶主要来源于酿酒酵母属(Saccharomyces)。从几种关键酶的角度看,控制酿酒原料中果胶含量,降低果胶酶和甘氨酸脱羧酶的活性,选育低产甲醇的发酵菌种,是减少酒中甲醇生成的有效途径。Methanol is one of the health risk factors in alcoholic beverages,which has a great toxic effect on the human body.Due to the different raw materials and fermentation processes,there are differences in the content of methanol in various alcoholic drinks.The methanol contents in common fermented alcoholic drinks and distilled spirits,the key enzymes in the production pathway,the influencing factors and control measures of methanol formation in wine making were discussed in this paper.Methanol in wine making could be produced through pectin decomposition and glycine metabolism pathways,mainly involving pectin esterase,polygalacturonidase and glycine decarboxylase.Pectin esterase and polygalacturonidase were mainly derived from Aspergillus and Rhizopus,and glycine decarboxylase was mainly derived from Saccharomyces.From the perspective of several key enzymes,controlling the pectin content in brewing raw materials,reducing the activities of pectinase and glycine decarboxylase,and breeding fermentation strains with low methanol production were effective ways to reduce the production of methanol in liquor.

关 键 词：发酵酒 蒸馏酒 甲醇 研究进展 

分 类 号：TS261.2[轻工技术与工程—发酵工程]