降低水蜜桃酒甲醇含量的技术研究  

Technical Study on Reducing Methanol Content in Peach Distilled Wine

作　　者：尚海涛 谢依璇 张勇 钟雪珍 朱麟 宣晓婷 崔燕 林旭东 SHANG Haitao;XIE Yixuan;ZHANG Yong;ZHONG Xuezhen;ZHU Lin;XUAN Xiaoting;CUI Yan;LIN Xudong(Agricultural Product Processing Research Institute,Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 315040,China;College of Biological&Environmental Sciences,Zhejiang Wanli Uviersity,Ningbo,Zhejiang 315100,China;Ningbo Yuanlan Food Technology Co.,Ltd.,Fenghua,Zhejiang 315500,China)

机构地区：[1]宁波市农业科学研究院农产品加工研究所,浙江宁波315040 [2]浙江万里学院生物与环境学院,浙江宁波315100 [3]宁波市圆蓝食品科技有限公司,浙江奉化315500

出　　处：《农产品加工》2025年第7期9-14,共6页Farm Products Processing

基　　金：宁波市农科院院长基金项目(2023NKYP009);宁波桃蹊农业科技有限公司博士创新站建设项目(2023年8月21日)。

摘　　要：以冷冻水蜜桃为试验材料,研究二氧化硫处理、果胶裂解酶处理、加热钝酶处理、榨汁处理对水蜜桃蒸馏酒甲醇质量浓度的影响。测定了水蜜桃蒸馏酒甲醇质量浓度,还测定了发酵液中乙醇、总糖、总酸、浊度、色泽和菌落总数等指标。结果表明,未处理的水蜜桃蒸馏酒甲醇质量浓度为3.61 g/L,超过国标限量标准;加热钝酶处理、果胶裂解酶处理和榨汁处理都可显著降低甲醇质量浓度(p<0.05),依次为1.18,2.64,3.25 g/L,分别下降了67.2%,26.9%,10.0%。其中,加热钝酶处理所制水蜜桃蒸馏酒甲醇质量浓度符合国标要求。但加热钝酶会影响糖类和酸类物质溶出,降低发酵液中乙醇的体积分数,并使浊度上升。加热钝酶处理是一种有效降低水蜜桃蒸馏酒甲醇质量浓度的方法,而对水蜜桃果酒品质的影响还有待进一步研究。Taking frozen honey peach as the experimental materials,the effects of sulfur dioxide treatment,pectin lyase treatment,hot treatment to activate enzyme,and sequencing juice treatment on the methanol content of peach distilled wine were studied.The methanol content and alcohol content in peach distilled wine were measured,as well as indicators such as ethanol content,total sugar content,total acid content,turbidity,color,and total viable count in the fermentation broth.The results showed that the methanol content of untreated peach distilled wine was 3.61 g/L,exceeding the national limit standard.Hot treatment,pectin lyase treatment,and sequencing juice treatment could significantly reduce methanol content(p<0.05),which were 1.18,2.64,3.25 g/L,respectively,with a decrease of 67.2%,26.9%,10.0%.Among them,the methanol content of the peach distilled wine produced by hot treatment met the requirements of national standards.However,hot treatment would affect the dissolution of sugars and acids,reduce the content of ethanol,and increase turbidity in the fermentation broth.Hot treatment was an effective method to reduce the methanol content of peach distilled wine,but further research was needed to investigate the impact on the quality of peach wine.

关 键 词：水蜜桃 蒸馏酒 发酵液 甲醇 品质 加热钝酶处理 

分 类 号：TS262.3[轻工技术与工程—发酵工程]