文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,

低甲醇甘蔗酒的酿造工艺研究

武晓娜,康富帅,阎锐鸣,周世水
(华南理工大学生物科学与工程学院,广东广州 510006)
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
×107 cfu/mL、23 ℃发酵 6 d,得到甘蔗酒的相对甲醇含量 mg/L,比初始酵母酿造酒的 284 mg/L,降低了 39%。
关键词:酿酒酵母;诱变;甘蔗酒
文章篇号:1673-9078(2012)6-670-671
Study of Brewing Technique for Reducing Methanol Content of Sugar Cane liquor
WU Xiao-na, KANG Fu-shuai, YAN Rui-ming, ZHOU Shi-shui
(College of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China)
Abstract: A mutant of haromyces cerevisiae, which was obtained by UV and MES mutation, was used for fermentation of sugar cane
liquor to decrease the methanol brewing techniques was optimized as: inoculums size , fermentation temperature
23℃ and fermentation time 6 days. Under the optimum fermenataion conditions, the methanol content of sugar cane liquor was mg/L,
which was 39% lower than that of the liquor brewed by original strain (284 mg/L).
Key words: haromyces cerevisiae; mutation; liquor of sugar cane

甘蔗是我国南方廉价高产的农作物,亩产可达菌种的活化
10 吨,其主要用途是榨糖和直接食用。为提高甘蔗斜面酵母菌种用加 50%甘蔗汁的麦芽培养液,进
的附加价值和拓展甘蔗的用途,可将甘蔗发酵成燃行 20 ℃三角瓶扩大培养 24 h。
料酒精、食用酒精和朗姆酒,特别是甘蔗蒸馏酒。紫外(UV)诱变
但是甘蔗酿造蒸馏酒中甲醇的含量较高,这对饮酒超净台紫外灯与培养皿中的液体酵母相距 30 cm,
者健康不利[1,2],因为甲醇是一种神经毒物,对人体的照射 min 或 min 后涂布平板培