枣酒发酵菌类的选育及甲醇高级醇的控制研究-农学学报.PDF

农学学报 2017,7(4):74-78 Journal of Agriculture 枣酒发酵菌类的选育及甲醇、高级醇的控制研究 尹 蓉，张倩茹，梁志宏，王贤萍，茹慧玲，李小平 （山西省农业科学院果树研究所，果树种质创制与利用山西省重点实验室，太原030031） 摘 要：枣酒是值得推崇的本土特色保健饮品。枣酒的发酵可分为酒精发酵和苹果酸-乳酸发酵。酒精 发酵得以进行的关键是酵母，苹果酸-乳酸发酵进行的关键是乳酸菌，因而酵母和乳酸菌的选择对枣酒 品质具有决定性作用。安全指标甲醇的控制是枣酒生产中的严峻问题，而品质指标高级醇的控制亦为 难点。对枣酒生产中酵母与乳酸菌的选育、甲醇与高级醇控制相关研究进行概述，提出未来研究方向 为选育枣酒专用型酵母和乳酸菌，深入挖掘甲醇与高级醇产生机理，并在保证枣酒品质的基础上有效 控制甲醇与高级醇含量，为枣酒工艺的理论研究提供参考。 关键词：枣酒；酵母；乳酸菌；甲醇；高级醇 中图分类号：TS 262.7 文献标志码：A 论文编号：cja BreedingofFermentBacteriaandControlofMethanolandHigherAlcoholsinJujubeWine YinRong,ZhangQianru,LiangZhihong,WangXianping,RuHuiling,LiXiaoping (PomologyInstitute,ShanxiAcademyofAgriculturalScience,ShanxiKeyLaboratoryof GermplasmInnovationandUtilizationinPomology,Taiyuan030031,Shanxi,China) Abstract: Jujube wine is a health drink with local characteristics and is worth promoting. Jujube wine fermentationcanbedividedinto alcoholic fermentation andmalolacticfermentation.Yeastisthekeyof alcoholicfermentationwhilelacticacidbacteriaisthekeyofmalolacticfermentation,thereforethebreedingof yeastandlacticacidbacteriaiscrucialforthequalityofjujubewine.Besides,thecontrolofmethanolisa majorprobleminproduction,andthecontrolofhigheralcoholisalsoadifficulty.Theauthorssummarizedthe breedingofyeastandlacticacidbacteria,andthecontrolofmethanolandhigheralcohols,proposedthat breedingspecializedyeastandlacticacidbacteriawasthefutureresearchdirection.Theauthorsalsostudied theproductionmechanismofmethanolandhigheralcohols,andcontrolledthecontentoftheircontentsbased onqualityguarantee,thustoprovidereferencesfortheproductiontechnologyofjujubewine. Keywords:JujubeWine;Yeast;Lactic