乳清酒中高级醇的检测与控制

Determination and Control of Higher Alcohols in Milone

乳清酒中的醇类主要有甲醇、乙醇、正丙醇、异丁醇、正丁醇和异戊醇,正丁醇含量(97.40mg/L)超过淡色啤酒的风味阈值(50mg/L)。种子培养基、碳源补加、蛋白质处理和混合菌种发酵对总高级醇和正丁醇的生成有较大的影响;初始pH、温度和装液量的影响相对较小。优化发酵条件可降低正丁醇含量86%,降低甲醇含量79%,使其他高级醇含量趋于协调,乳清酒更加清澈,口味更协调。(孙悟)

The alcohols in milone mainly covered methanol, ethanol, normal propyl alcohol, isobutyl alcohol, n-butyl alcohol and isoamyl alcohol. The content of n-butyl alcohol was 97.40 mg/L, higher above the flavoring threshold value of light beer （50 mg/L）. Besides, seed culture medium, the addition of carbon sources, protein treatment, and mixed microbial fermentation would influence greatly the formation of total higher alcohols and n-butyl alcohol. And the effects of initial pH value, temperature and liquid filling quantity were comparatively small. The optimization of fermentation conditions could reduce 86 % n-butyl alcohol and 79 % methanol and advance the harmony between other higher alcohols contents. Besides, milone could become cleaner with better taste.