百香果果壳发酵低甲醇含量果酒工艺优化

Process Optimization on Low Methanol Content of Fermented FruitWine with Passion Fruit Shells

该文采用百香果果壳为原料进行果酒发酵生产,通过单因素试验研究原料破碎方式、热处理时间、热处理温度、果胶酶添加量、果胶酶抑制剂种类等因素对百香果果壳发酵果酒中甲醇、乙醇含量的影响。在单因素试验基础上进行正交试验确定最佳条件。结果表明:酿造低甲醇百香果果壳发酵果酒的最佳工艺为原料热处理温度87℃、热处理时间15 min、果胶酶添加量0.17%,在最佳条件下发酵的果酒中甲醇含量为158.11 mg/L,乙醇含量为9.84 mL/100 mL,甲醇含量符合GB/T 15037—2006《葡萄酒》中的规定。

Wine fermentation was carried out using passion fruit shells as the raw material.The effects of factors such as raw material crushing,heat treatment time,heat treatment temperature,the amount of pectinase added,and the pectinase inhibitor type on the methanol and ethanol content of the fermented fruit wine were studied in single-factor experiments.The best conditions were determined using an orthogonal test on the basis of the results of the single-factor experiments.The results showed that the optimum fermentation conditions for fruit wine with a low methanol content were as follows:the raw material heat treatment temperature of 87℃,the heat treatment time of 15 min,and the addition of 0.17%pectinase addition.The methanol content of the wine was 158.11 mg/L and the ethanol content was 9.84 mL/100 mL under these conditions.The methanol content of the fruit wine was consistent with the wine standard,GB/T 15037—2006.