酿酒甘蔗汁酶解工艺研究

Study on Enzymatic Process of Sugarcane Juice for Brewing

甘蔗汁酿造果酒可通过果胶酶酶解处理降低其甲醇含量。以D-半乳糖醛酸含量为考察指标,通过单因素和正交试验得出甘蔗汁酶解的最佳工艺条件:酶解温度为60℃、酶解时间为3.5 h、酶解量为1.0%、酶解pH值为2.5,在此条件下酶解所得甘蔗汁中的D-半乳糖醛酸含量最高为85.5 mg/mL,酶解处理效果最好。

In the process of making wine by sugarcane juice, the content of methanol and the clarity of wine could be ruduced by enzymolysis with pectinase. The optimum conditions for enzymatic hydrolysis of sugarcane juice were obtained through single factor and orthogonal experiment, and the content of D-galactose acid was used as the index. The result was showed as follows：the temperature and time of enzymatic hydrolysis was 60℃and 3.5 h respectivily, the pectinase dosage was 1.0%, the enzymatic hydrolysis of pH was 2.5, in these condi-tions the content of D-galacturonic acid in sugarcane juice was the highest of 85.5 mg/mL by enzymatic hydroly-sis, the effect of enzymatic treatment was best.