以Crispin品种苹果为试材,研究果胶酶、发酵基质和酵母菌株对苹果酒甲醇、乙醇、丙醇、异丁醇和异戊醇等主要醇类含量的影响.醇类成分采用高效液相色谱法检测,试验数据采用SAS 9.1.3统计软件进行分析.结果表明,发酵基质对苹果酒甲醇含量有显著影响,由果汁酿造的苹果酒甲醇含量最低,其次为果泥酿造的酒,而由果渣酿造的苹果酒中甲醇含量最高;无论以苹果泥、果汁和果渣为原料,果胶酶处理均会显著提高苹果酒的甲醇含量;果胶酶处理和酵母菌种对乙醇、丙醇、异丁醇和异戊醇含量没有显著影响.%This study was undertaken to determine the effect of pectinase,substrate,and yeast strain on main alcoholic constituents,such as methanol,ethanol,propnol,isobutanol and isoamyl alcohol,of hard cider made from Crispin apples.The methanol concentrations of hard cider varied considerably and were dependent on the type of raw material used.Apple pomace yielded the greatest amount of methanol whereas apple juice produced lower methanol concentration than apple mash.The pectinase treatment significantly increased the methanol concentrations of all hard cider samples made from Crispin apples.However,pectinase and yeast strain had no influence on the concentrations of ethanol,n-propanol,iso-butanol and iso-amyl alcohol.
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