摘要
以山东烟台产国光苹果作为原料,采用固态发酵方法生产苹果蒸馏酒,研究了不同原料处理方式对酒中甲醇含量的影响。结果表明,在原料中添加果胶酶B后于30℃下处理4 h,再微波(700 W,处理量200 g)处理5 min,接种酿酒酵母后于20℃发酵6 d,通过蒸馏得到酒精度为42%vol的蒸馏酒,甲醇含量为29.66 mg/100 mL,符合国标中的卫生指标,原料出酒率达到97.2%。
Ralls apple from Yantai was used as raw materials to produce distilled apple liquor by solid fermentation.The effects of different raw materials treatment measures on methanol content in the produced liquor were investigated.In the experiments,pectinase B was added into raw materials and maintained for 4 h at 30 ℃ before microwave treatment for 5 min（700 W,treatment quantity 200 g）,and then yeast inoculation and batch fermentation was carried out at 20 ℃ for 6 d,as a result,distilled apple liquor（alcoholicity as 42 %vol and methanol content as 29.66 mg/100 mL,which meet national sanitary standards） could be obtained and wine yield of raw materials could achieve 97.2 %.
出处
《酿酒科技》
北大核心
2012年第2期33-35,共3页
Liquor-Making Science & Technology
关键词
果酒
固态发酵
苹果蒸馏酒
甲醇
微波
果胶酶
fruit wine
solid fermentation
distilled apple liquor
methnol
microwave
pectinase
