Investigation of technological approaches for reduction of methanol formation in plum wines

Methanol is natural ingredient of alcoholic beverages and soft drinks; however, the products of its metabolic transformations (formaldehyde and formic acid) are toxic to humans. The aim of this research was to assess the application of different physico‐chemical treatments of pomace in order to find the most efficient method for reducing the methanol during fermentation with the least effect on the sensory properties of the wine. The following procedures were studied: addition of tannins in pomace, addition of phenolic acids, addition of d ‐galacturonic and pectic acid, use of bentonite and zeolite, heat treatment of pomace, thermosonication and treatment of pomace with microwaves. Fruit wine used in this study was produced from plums (Prunus domestica L.). Applied treatments showed variable efficiency in reduction of methanol formation in plum wine. It may be noted that the procedures that involved some form of thermal treatment were characterized by a significant decrease in the production of methanol (up to 60–70%) but mostly tended to have a negative impact on the sensory properties of the produced wines. However, exposure of pomace to microwaves for a short time, owing to the contribution of mechanisms of non‐thermal nature (kinetic and chemical), allowed for a significant reduction in methanol formation with a negligible impact on the sensory properties. The decrease in methanol formation during fermentation using tannins, pectic acid, bentonite and zeolite was poor, with only a reduction of up to 15%. Obtained results are significant to the fruit wine and spirit industry, considering the common problem related to an increased content of methanol in these beverages. Copyright © 2016 The Institute of Brewing & Distilling     

提高机械化黄酒品质初探

为了提高机械化黄酒品质,就目前机械化黄酒生产过程中存在的问题分菌种、酸、曲、水、发酵期及沉淀物６个方面进行讨论,并提出一些解决方法和途径。     

葡萄酒风格影响因素研究进展

葡萄酒风格即自身独有的令人舒适的特征(颜色、香气和口感之间的平衡)和个性(最佳质量),也是葡萄酒优良典型性的重要体现形式。葡萄酒风格受多种因素的影响,该文从自然因素(品种、气候和土壤条件、生态条件)、人为因素(栽培、采收、酿造方式)等对葡萄酒风格的影响进行了综述,以期对葡萄酒风格进一步了解并提供葡萄酒酿造理论指导。     

大曲在柿子酒生产中的应用

采用正交试验筛选大曲法取柿子汁的最佳工艺,并对柿子酒的不同发酵工艺进行比较.结果表明,大曲加量6%、发酵温度45℃、时间4 h时,大曲法可提高柿子出汁率.对原料采用带皮渣发酵7 d后分离皮渣,以低于23℃低温酿造出的柿子酒,酒精度12%vol～14%vol,酸度0.4～0.6 g/100 mL,单宁＜0.03g/100 mL,酒色呈黄褐色、晶莹透明、酒香幽雅,具有柿子酒固有香气,酒体完整.     

不同立地条件玫瑰香葡萄酿酒品质的比较研究

以不同立地条件和不同地区的玫瑰香葡萄为原料进行酿酒实验,并且对储藏后的葡萄进行酿酒实验,结果表明:葡萄酿酒品质山地明显好于平地,山地阳坡优于阴坡,储藏以后,平地葡萄酿酒品质较好;沿海地区的葡萄不宜酿酒。     

果香型干白荔枝酒酿造的质量控制及设备配置

要酿造好的果香型干白荔枝酒,首先要有好的荔枝原料,其次要有符合工艺要求的酿造设备,第三要有科学合理的工艺技术.原料和设备是硬件,工艺技术是软件.在硬件规定的前提下,产品质量的差异就只能取决于酿造荔枝酒的工艺技术和严格的质量控制.     

黄酒淋饭酒母中一株酵母菌发酵特性的研究

从传统黄酒生产的淋饭酒母中分离出酵母,并对纯化的酵母菌株的培养条件进行了研究。试验结果表明：适宜培养温度是28～30℃,适宜发酵pH为4.5～6.0。     

酒浸泡冬枣果脯的开发研究

以酒泡冬枣为主料,在传统枣类果脯加工工艺基础上,研究糖煮工艺过程中各影响因素对冬枣果脯水分含量、糖分含量及感官质量的影响。通过正交试验得到的冬枣果脯加工的最佳工艺条件为:糖煮时间(75～90)min、干燥条件(65℃、14h)、白糖添加量(57.98%),最佳柠檬酸溶液浓度(0.19%)。在该工艺条件下,生产出的果脯糖含量65%以上,水分含量20%以下,风味优良。     

番茄酒发酵工艺研究

为开发出高品质的番茄酒,以番茄汁、葡萄酒酵母、蔗糖为原料,通过单因素试验和正交试验,探索番茄酒的生产工艺。结果表明,当以产品的酒精度为衡量指标时,最佳发酵工艺条件为：主发酵温度24℃,干酵母接种量0.2g/L,番茄汁糖度28%;当以产品的感官品质为衡量指标时,最佳发酵工艺条件为：主发酵温度22℃,干酵母接种量0.4g/L,番茄汁糖度24%。成品酒不但营养丰富、风味优雅,而且还具有保健作用。     

法国葡萄酒旅游进入中国市场的前景探析

中国旅游,特别是出境游高速发展;游客对海外高端、个性化的旅游市场的需求也越来越大。葡萄酒旅游作为出境游的高端特色项目之一,得到市场的追捧。文章通过从葡萄酒旅游的文化内涵、葡萄酒旅游现状以及法国葡萄酒旅游的特色与市场分析等方面进行探讨,认为法国葡萄酒旅游在中国的市场开发前景广阔。