桑椹酒质量安全控制技术研究进展

桑椹酒酿造技术难度高，主要是挥发酸、甲醇、杂醇油含量的控制以及风味、色泽、澄清度等品质的提升。该文通过原料品质、酵母、工艺、原酒存储等方面综合调控从而抑制挥发酸含量的升高；通过原料采收管理、去渣发酵、酵母菌选用、控温发酵等措施控制甲醇含量升高；通过无机氮源和低产杂醇油酵母的应用，以及低温发酵等技术将杂醇油含量控制在较低水平；通过抗病品种选育、合理防治避免桑椹酒农药残留较高。该综述对现阶段桑椹酒酿造关键技术研究进行总结，探讨桑椹酒发酵过程中挥发酸、甲醇、杂醇油含量、农药残留的影响因素及控制措施，为桑椹酒产业化生产提供参考。

Research progress on quality and safety control techniques of mulberry wine

Mulberry wine-making is difficult, which mainly involves the control of volatile acid, methanol and fusel oil content and the improvement of flavor, color and clarity. In this study, the increase of volatile acid content was restrained by the comprehensive regulation of raw material quality, yeast, technology and storage of original wine. The methanol content was controlled by raw material collection management, slag removal fermentation, yeast selection, fermentation temperature control and other measures. The content of fusel oil was controlled at a low level by inorganic nitrogen source, low yield fusel oil yeast and low temperature fermentation processing. High pesticide residues in mulberry wine were avoided by breeding resistant varieties and reasonable drug control. The key technologies of mulberry wine brewing at the present stage was summarized, and the influencing factors and control measures of volatile acid, methanol, fusel oil content and pesticide residue in the fermentation process of mulberry wine was discussed, so as to provide reference for the industrial production of mulberry wine.