Optimization of Pretreatment Process Before Fermentation to Reduce the Methanol Content in Hetian Dried Red Jujube Brandy
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Abstract:
In this study, dried red jujube fruits from the Hetian area of Xinjiang were used as the raw materials to brew brandy. The effects of different conditions of pretreatment prior to fermentation on the methanol content, alcohol content, higher alcohol and sensory score of jujube brandy were investigated. On the basis of single factor experiments, the methanol content was chosen as the response value, low amount of added methanol pectinase, enzymolysis temperature and boiling time, were selected for the three-factor three-level Box-Behnken test. The experiment data were analyzed using Design-Expert 11.0 software to obtain the optimal pretreatment conditions for reducing methanol content. The results showed that the optimal pretreatment process conditions for producing low-methanol dried red jujube brandy were: boiling immersion time, 11.00 min; amount of added methanol pectinase, 1.00 mL/kg; enzymolysis temperature, 46.00 ℃; enzymolysis time, 6.00 h. Under the conditions, the methanol content was 1.37 g/L (similar to the response surface minimum methanol prediction value: 1.39 g/L), alcohol content was 31.50% vol, and comprehensive sensory score was 94.63. Therefore, the Box-Behnken response surface method can be used to optimize the pretreatment process of dried red jujube brandy fermentation, to reduce the methanol content while improving the quality of brandy.
