摘要
研究了葡萄酒酿造过程中添加果胶酶、接种酵母菌、接种乳酸菌以及控制发酵温度等工艺对甲醇和杂醇油产生量的影响.结果表明,果胶酶的种类和发酵温度都会直接影响葡萄酒中甲醇的含量.酵母的类型、接种量是影响葡萄酒中杂醇油含量的重要因素,酒精发酵前添加果胶酶能够降低杂醇油的生成量,而接种乳酸菌进行苹果酸-乳酸发酵和较高的发酵温度都会导致葡萄酒中杂醇油的含量增加.
The effect of four different technological conditions, including the use of pectinase, the inoculation of yeasts, the inoculation of lactic acid bacteria, and fermentation temperature on the formation of methanol and fusel oils during the process of making and fermentation temperature directly dry grape wines was studied. The results showed that different pectinases affected the production of methanol. The yeast type and its inoculation rate were the important factors of influencing the formation of fusel oils. Adding pectinases reduced the produc- tion of fusel oils before alcohol fermentation, whereas inoculation of lactic acid bacteria for the malolactic fer- mentation and high fermentation temperature had the opposite effect.
出处
《鲁东大学学报（自然科学版）》
2013年第2期155-158,共4页
Journal of Ludong University:Natural Science Edition
基金
国家认定企业技术中心创新能力建设专项(发改办高技[2009]2234)
烟台市科技发展计划项目(20100203)
关键词
葡萄酒
甲醇
杂醇油
酿酒工艺
wine
methanol
fusel oil
vintage technology
