Optimization of Fermentation Process for Fresh White Munag Distilled Wine
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摘要: 以可以新鲜食用的白木纳格葡萄为原料,对鲜食白木纳格发酵的最佳工艺条件进行研究。通过单因素实验研究发酵温度、发酵时间、接种量对鲜食白木纳格发酵液的影响,同时利用响应面优化设计,进行发酵的工艺优化。结果表明:鲜食白木纳格发酵的最佳发酵条件为发酵温度18 ℃、发酵时间7 d、接种量0.03%,在该条件下制得的鲜食白木纳格发酵液的甲醇含量为0.002 mg/mL,异丁醇和异戊醇总含量为0.005 mg/mL,酒精度为10.0%vol。经过蒸馏后,得到的鲜食白木纳格蒸馏酒的甲醇含量为0.038 mg/mL,异丁醇和异戊醇总含量为0.043 mg/mL,酒精度为44.0%vol。本研究为降低鲜食白木纳格蒸馏酒中甲醇、异丁醇和异戊醇的含量,提高鲜食白木纳格蒸馏酒的品质提供基础研究依据。Abstract: The best technological conditions for the fermentation of the fresh-edible White Munage were studied with the raw materials of the fresh-edible White Munage. The effects of fermentation temperature,fermentation time and inoculation amount on the fermentation liquid of fresh-edible White Munage were studied by single factor experiment,and the optimization of the fermentation process was carried out by using the response surface optimization design. The results of the experiment showed that the optimum fermentation conditions for the fermentation of the fresh-edible White Munage were as follows:The fermentation temperature of 18 ℃,the fermentation time of 7 days,the inoculation amount of 0.03%,the methanol content of the fresh-food White Munage fermentation liquid under this condition was 0.002 mg/mL,the total content of the isobutanol and the isoamyl alcohol was 0.005 mg/mL,the alcohol content was 10.0%vol. After distillation,the methanol content of fresh-edible white Munage distilled wine was 0.038 mg/mL,isobutylalcohol and the total content of isoamyl alcohol was 0.043 mg/mL,the alcohol content was 44.0%vol.This study provides a basic study for reducing the contents of methanol,isobutanol and isoamyl alcohol in fresh-edible white Munage distilled wine and improving the quality of fresh-edible white Munage distilled wine.
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