欧李果酒中甲醇含量控制的研究

Study on the Control of Methanol Content in Cerasus humilis Wine

本研究以欧李为原料,采用液态发酵方法生产欧李酒,通过采用不同成熟度的原料、调整料水比例、不同澄清度处理、不同发酵温度控制、使用不同品种果胶酶及添加量进行实验,对比发酵结束后酒液中甲醇的含量,从而改进优化欧李酒酿造工艺,减少欧李果酒原酒中甲醇含量,实现欧李酒中甲醇含量符合国家标准(<400 mg·L^(-1)),生产出合格安全的、更利于人体健康的欧李果酒。

In this study,Cerasus humilis is used as raw material,and the liquid fermentation method is used to produce Cerasus humilis wine.By using raw materials of different maturity,adjusting the ratio of material to water,different clarity treatments,different fermentation temperature control,and using different varieties of pectinase to conduct experiments,compare the fermentation the content of methanol in the liquor after the end,so as to improve and optimize the brewing process of Cerasus humilis wine,reduce the methanol content in the original wine of Cerasus humilis wine,realize that the methanol content in Cerasus humilis wine meets the national standard(<400 mg·L^(-1)),and produce qualified and safe,more conducive to human health Cerasus humilis wine.