低甲醇甘蔗酒的酿造工艺研究

Study of Brewing Technique for Reducing Methanol Content of Sugar Cane liquor

摘要:

为了降低甘蔗酒中甲醇含量，本文采用紫外诱变和化学诱变选育得到低产甲醇的酿酒酵母，结合优化酿酒工艺：接种量4.0?107 cfu/mL、23 ℃发酵6 d，得到甘蔗酒的相对甲醇含量172.9 mg/L，比初始酵母酿造酒的284 mg/L，降低了39%。

Abstract:

A mutant of Saccharomyces cerevisiae, which was obtained by UV and MES mutation, was used for fermentation of sugar cane liquor to decrease the methanol content.The brewing techniques was optimized as: inoculums size 4.0x107cfu/mL, fermentation temperature 23℃ and fermentation time 6 days. Under the optimum fermenataion conditions, the methanol content of sugar cane liquor was 172.9 mg/L, which was 39% lower than that of the liquor brewed by original strain (284 mg/L).