低甲醇发酵型红枣果酒酿造工艺的研究

Study on the Production Process of Low-Methanol Fermented Red Jujube Wine

本研究以红枣为原料,发酵后再与覆盆子果酒进行调配,开发一款风味独特的果酒。红枣中富含果胶,在酿造过程中易产生对人体健康危害极大的甲醇。本研究基于红枣的酿酒特性,通过单因素试验,优化了红枣覆盆子果酒酿造工艺,并对产品质量进行评定。结果表明,发酵型红枣覆盆子果酒的最佳酿造工艺参数为:热浸提取(料液比1∶5,100℃,60 min),酶解(果胶酶RF,4 mL/100 L),接种酵母(非酿酒酵母PL0940 g/100 L,启动发酵24 h后,接种酵母BV81840 g/100 L),调配(覆盆子果酒6%)。在此优化条件下,得到的红枣覆盆子果酒感官评分为92分,酒精度为12.2%vol,总糖含量0.67 g/L,甲醇含量78.5 mg/L,挥发酸含量0.33 g/L,符合国家标准要求,是一款品质较佳的风味果酒。

In this study,red jujube was fermented,then mixed with raspberry wine to develop a fruit wine with special flavor.The red jujube is rich in pectin,and will produce methanol during fermentation,which is extremely harmful to human body.Based on the fermentation characteristics of red jujube,we optimized the production process of red jujube-raspberry wine through single factor tests,and evaluated the quality of the product.The results showed that the best production process was as follows:hot extraction(solid-liquid ratio 1∶5,100℃,60 min),enzymolysis(pectinase RF,4 mL/100 L),yeast inoculation(non-Saccharomyces yeast PL0940 g/100 L,and Saccharomyces cerevisiae BV81840 g/100 L after 24 h of fermentation),and blending(raspberry wine 6%).Under these conditions,the sensory score of the red jujube-raspberry wine was 92,the alcohol content was 12.2%vol,the total sugar content was 0.67 g/L,the methanol content was 78.5 mg/L,and the volatile acids content was 0.33 g/L.All the indexes were in line with the national standards.The red jujube-raspberry wine is a wine product with good quality and unique flavor.