论文部分内容阅读
以Crispin品种苹果为试材,研究果胶酶、发酵基质和酵母菌株对苹果酒甲醇、乙醇、丙醇、异丁醇和异戊醇等主要醇类含量的影响。醇类成分采用高效液相色谱法检测,试验数据采用SAS 9.1.3统计软件进行分析。结果表明,发酵基质对苹果酒甲醇含量有显著影响,由果汁酿造的苹果酒甲醇含量最低,其次为果泥酿造的酒,而由果渣酿造的苹果酒中甲醇含量最高;无论以苹果泥、果汁和果渣为原料,果胶酶处理均会显著提高苹果酒的甲醇含量;果胶酶处理和酵母菌种对乙醇、丙醇、异丁醇和异戊醇含量没有显著影响。
The effects of pectinase, fermentation substrate and yeast strain on the content of major alcohols such as methanol, ethanol, propanol, isobutanol and isoamyl alcohol were studied using Crispin variety apple as test material. Alcohol components were detected by high performance liquid chromatography, test data using SAS 9.1.3 statistical software for analysis. The results showed that the fermented substrate had a significant effect on the content of methanol in cider. The content of methanol in cider produced from juice was the lowest, followed by that of puree, while the content of methanol in cider produced from residue was the highest. Fruit juice and pomace as raw materials, pectinase treatment will significantly improve the methanol content of cider; pectinase treatment and yeast strains on ethanol, propanol, isobutanol and isoamyl alcohol content had no significant effect.