果酒发酵过程影响甲醇含量的因素模拟分析

采用气相色谱法测定模拟果汁主要成分的发酵液中甲醇含量,并运用单因素试验研究不同发酵条件对发酵液中甲醇含量的影响,采用正交试验确定控制甲醇生成的最佳条件.结果 显示:酿酒酵母发酵过程中影响甲醇产生的主要因素包括酿酒酵母种类、可利用磷元素、可利用氮元素、发酵液pH值、亚硝酸盐、甜菜碱.其中,亚硝酸盐、pH值、甜菜碱可导致发...

Simulation Analysis of Factors Influencing Methanol Content in Fruit Wine Fermentation Process

In this paper,the methanol content in the simulated fermentation broth which contained main components of fruit juice were determined by gas chromatography method.The effects of different factors on the contents of methanol in the fermentation broth were researched by single factor experiments,orthogonal experiment was used to determine the best conditions for controlling methanol production.The results showed that the main factors which affected the production of methanol during the fermentation of Saccharomyces cerevisiae including the type of yeast,available phosphorus,available nitrogen,pH value,nitrite and betaine.The nitrite,pH value and betaine can cause the methanol to increase abnormally,and the methanol content in the fermentation broth was as high as (5933.68±147.01)mg/L,(999.10±11.86)mg/L,(1326.21±73.01)mg/L,respectively.When the simulated fermentation broth didn’t contain nitrite and betaine,the yeast SY for Angel was used,the fermentation temperature was 24 ℃,the pH value was 5,the nitrogen addition amount was 8.57 g/L,and the phosphorus addition amount was 8.57 g/L,the methanol content in the fermentation broth was only 195.22 mg/L.This paper provided some help for controlling methanol content and improving quality of fruit wine.