在生产东亚物种葡萄酒烈酒时控制甲醇和芳香保存
Ziang Zheng1,2, Kehui Huang1,2, Haoen Cai1,2
1Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food chemistry: X
|October 13, 2025
概括
东亚葡萄可以生产优质烈酒,但存在甲醇风险. 用点丁甲基酶和连续柱蒸进行非皮肤发酵,有效控制甲醇,增强烈酒气味.
科学领域:
- 葡萄酒学和葡萄种植
- 蒸科学 蒸科学
- 食品化学 食品化学
背景情况:
- 东亚葡萄因其酸度和低糖含量而具有酒生产的潜力.
- 这些葡萄中的高甲基化pectin含量具有显著的甲醇风险.
- 控制甲醇水平对于葡萄酒的安全性和质量至关重要.
研究的目的:
- 研究用于控制东亚葡萄酒中甲醇水平的方法.
- 为了分析由东亚葡萄生产的烈酒的芳香特征.
- 为了优化生产高质量的东亚葡萄酒的生产过程.
主要方法:
- 基础葡萄酒在没有与皮肤接触的情况下发酵.
- 氨酸甲基酶 (30 mg/L) 用于控制氨酸的水解和甲醇形成.
- 使用 Alembic 和连续列蒸方法并进行了比较.
- 使用气体染色体质谱法 (GC-MS) 分析了香味配置文件.
主要成果:
- 在两种蒸类型后,酒精中的甲醇含量保持在2.0g/L以下.
- 与连续列蒸相比,阿拉姆比克蒸导致甲醇度较低.
- 连续列蒸烈酒显示了各种挥发性化合物的度降低,包括,酸盐和较高的酒精.
- 来自连续列蒸的烈酒显示出更清洁,更可取的气味,带有热带水果,白色水果,石头水果和花特征.
结论:
- 非皮肤发酵与丁甲基酶治疗相结合,有效地减轻了甲醇风险.
- 连续列蒸,虽然产量略高于alembic的甲醇,但会产生具有增强和更清洁的芳香特征的烈酒.
- 这种综合方法提供了一个可行的策略,用于从东亚葡萄品种生产高质量,安全的烈酒.
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