通过考察加酶时间和果胶酶用量，研究了果胶酶对山楂果酒酿造过程中甲醇及主要杂醇油含量的影响．结果表明：果胶酶对山楂果酒发酵过程中总糖及酒精度的变化没有显著影响；经果胶酶处理发酵的山楂果酒总酸高于未经果胶酶处理的山楂果酒；发酵前未经果胶酶处理的山楂酒样发酵过程中果胶含量呈先降低后稳定的变化趋势，但果胶含量仍在2 g／L 以上；发酵前山楂酒样经果胶酶处理后甲醇含量增高，发酵后增加不明显，但其含量是未经果胶酶处理山楂酒样（对照样）的5．7倍，不同时间进行果胶酶处理对主要杂醇油含量影响不明显；发酵前和发酵后添加果胶酶，甲醇含量随着其用量的增加而增加，当其用量大于0．1 g／L 时，甲醇含量增加缓慢，发酵后进行添加果胶酶对山楂果酒中主要杂醇油含量影响不显著．%Through investigating the adding time and dosage of pectinase,the effect of pectinase treatment on methyl alcohol and main fusel oil content was studied.The result suggested that pectinase had no signifi-cant influence on the change of total sugar and alcohol content in the process of Hawthorn fruit wine fer-mentation.The total acid content of the Hawthorn fruit wine with pectinase treatment was higher than that without pectinase treatment.The curve of pectin content in the Hawthorn fruit wine fermentation,which was not treated by pectinase before fermentation,declined firstly and then stabilized above 2 g/L.The methanol content was increasing in the wine with pectinase treatment before fermentation,which was 5.7 times higher than the wine without pectinase treatment(control sample),but changing slightly after fermentation.Differ-ent pectinase treatment time had no obvious effect on the main fusel oil content.The methanol content in-creased with increasing dosage of pectinase adding before or after fermentation,and changed slowly when the dosage was more than 0.1 g/L.Besides,effects of pectinase treatment at different timing on main fusel oil content were not obvious.
展开▼
