发酵工艺对巨峰白兰地甲醇和高级醇含量的影响分析  

Effect of Fermentation Process on the Contents of Methanol and Higher Alcohols of Kyoho Brandy

作　　者：郑美瑜[1] 高浦 陆胜民[1] 曹雪丹 李建军 夏其乐[1] ZHENG Meiyu;GAO Pu;LU Shengmin;CAO Xuedan;LI Jianjun;XIA Qile(Key Laboratory of Post-Harvest Handling of Fruits of Ministry of Agriculture and Rural Affairs,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021;Zhejiang Citrus Research Institute,Taizhou,Zhejiang 318026;Ninghai Modern Fruit Research Institute,Ninghai,Zhejiang 315600,China)

机构地区：[1]农业农村部果品采后处理重点实验室,浙江省农业科学院食品科学研究所,浙江杭州310021 [2]浙江柑橘研究所,浙江台州318026 [3]宁海县现代果树研究所,浙江宁海315600

出　　处：《酿酒科技》2025年第3期38-43,共6页Liquor-Making Science & Technology

基　　金：浙江省农业科学院地方科技合作项目(PJ202108)。

摘　　要：为了提高巨峰葡萄生产白兰地的安全性,开展了发酵工艺对甲醇和高级醇含量影响的研究。本研究探讨了添加果胶酶、初始糖度、初始p H值、酵母添加量和发酵温度对白兰地出酒率、甲醇和高级醇含量的影响,并对发酵工艺进行了优化。结果表明,以白兰地出酒率及其甲醇和高级醇含量为评价指标,确定了甲醇和高级醇含量较低的发酵工艺为不添加果胶酶、初始糖度为29°Bx、pH3.6、酵母添加量为0.03%、发酵温度24℃;经优化工艺发酵的巨峰白兰地中甲醇和高级醇的含量低至0.52g/L±0.04 g/L和0.87g/L±0.06 g/L(折算至100%vol)。本研究为巨峰葡萄生产甲醇和高级醇含量较低的白兰地提供了依据,提高了其安全性,促进了浦江巨峰葡萄的综合利用。In order to improve the safety of the brandy produced from Kyoho grape,the influence of fermentation process on the contents of methanol and higher alcohols was studied.The effects of pectinase,initial sugar content,initial pH value,yeast amount and fermentation temperature on the yield,methanol content and higher alcohol content of brandy were studied,and the fermentation process was optimized.The results showed that the fermentation process with low contents of methanol and higher alcohols was as follows:initial sugar content 29ºBx,pH 3.6,yeast amount 0.03%,fermentation temperature 24℃,and without pectinase.Under the optimized conditions,the contents of methanol and higher alcohols in the produced brandy was 0.52±0.04 g/L and 0.87±0.06 g/L,respectively.This study has provided the basis for the production of brandy with low contents of methanol and higher alcohols,improved its safety,and promoted the comprehensive utilization of Kyoho grape.

关 键 词：巨峰葡萄 白兰地 甲醇 高级醇 发酵工艺 

分 类 号：TS262.6[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]