低甲醇红枣发酵酒酿造工艺研究

Brewing Technology of Low Methanol Jujube Fermented Wine

以新疆骏枣为原料,优化低甲醇红枣发酵酒酿造工艺。在单因素实验中,考察果胶酶添加量、酶解时间、酶解温度等自变量在果胶酶酶解过程中对响应值还原糖的影响,以及发酵温度、发酵时间、酵母添加量等自变量对酵母发酵过程中响应值甲醇含量的影响,并在此基础上,通过响应面实验得到果胶酶酶解和酵母发酵的最佳条件。结果表明,果胶酶最佳酶解工艺为添加量0.35%、酶解时间2.5 h、酶解温度40.0℃,在此条件下酶解液还原糖含量最高为52.47%;酵母最佳发酵条件为发酵温度30℃、发酵时间7 d、酵母添加量0.18 g/L,在此条件下发酵酒中甲醇含量最低为7.52 mg/L,酒精含量为13.1%vol,按照100%酒精度折算甲醇含量为574 mg/L,菌落总数45 cfu/mL,大肠杆菌未检出,理化指标均符合国家标准。该研究可为改善发酵型红枣酒品质,降低其甲醇含量提供一定的试验基础。

Xinjiang jujube(Ziziphus jujuba Mill.)was used as raw material to optimize the brewing process of low-methanol jujube fermented wine.In the single factor experiment,the influence of independent variables such as pectinase addition,enzymatic time and enzymatic temperature on reducing sugar in the process of pectinase enzymolysis,and the influence of independent variables such as fermentation temperature,fermentation time and yeast addition on methanol content in the process of yeast fermentation were investigated.On this basis,the optimal conditions of pectinase enzymatic and yeast fermentation were obtained by response surface experiment.The results showed that the optimal enzymolysis process of pectinase was as follows:adding 0.35%,enzymolysis time 2.5 h,enzymolysis temperature 40.0℃,and the maximum content of reducing sugar in enzymolysis solution was 52.47%;The optimal fermentation conditions of yeast are:fermentation temperature 30℃,fermentation time 7 days,yeast addition 0.18 g/L.Under this condition,the lowest methanol content in fermented wine is 7.52 mg/L,the alcohol content is 13.1%vol,the methanol content is 574 mg/L based on 100%alcohol content,the total bacterial count is 45 cfu/mL,and the coliform bacteria is not detected,and the physical and chemical indexes meet the national standards.This study can provide a definite experimental basis for improving the quality of fermented jujube wine and reducing its methanol content.