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。
Jujube wine is a health drink with local characteristics and is worth promoting. Jujube wine fermentation can be divided into alcoholic fermentation and malolactic fermentation. Yeast is the key of alcoholic fermentation while lactic acid bacteria is the key of malolactic fermentation, therefore the breeding of yeast and lactic acid bacteria is crucial for the quality of jujube wine. Besides, the control of methanol is a major problem in production, and the control of higher alcohol is also a difficulty. The authors summarized the breeding of yeast and lactic acid bacteria, and the control of methanol and higher alcohols, proposed that breeding specialized yeast and lactic acid bacteria was the future research direction. The authors also studied the production mechanism of methanol and higher alcohols, and controlled the content of their contents based on quality guarantee, thus to provide references for the production technology of jujube wine.
出处
《农学学报》
2017年第4期74-78,共5页
Journal of Agriculture
基金
山西省财政厅“山西区域特色果品加工利用研究(2016)”(2016zzcx-01)
山西省科学技术厅“红枣商品化关键技术开发”子项目“枣品种及其加工品营养评价及加工工艺研发”(2015-TN-4-7)
关键词
枣酒
酵母
乳酸菌
甲醇
高级醇
Jujube Wine
Yeast
Lactic Acid Bacteria
Methanol
Higher Alcohols
