Study the different treatments to reduce the methanol content on grape, kiwi fruit wine and liquor

• Main Authors: Yang Shu I, 楊淑宜
• Other Authors: Chii-Ming Jiang
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/01714200571309963832

碩士 === 國立屏東科技大學 === 食品科學系 === 92 === The fruit wine and liquor always contain the methanol which are formed from the pectin deesterified by the pectinesterase during crashing in winemaking, the methanol content of some fruit wine and liquor are often higher then the official threshold of Department of Health. The purpose of this thesis is to study the method for reducing the methanol content in the grape and kiwifruit wine product, the high-pressure homogeneity, microwave, distillation and pectinesterase inhibitor were used to survey if it could reduce the methanol content in grape and kiwifruit wine. There was no significant difference in the methanol content on the wine which was treated by 20,000~21,000 psi high-pressure or 200~1,000 W microwave radiation, in the other, it could reduce the methanol content effectively while the kiwifruit must was treated with the pectinesterase inhibitor of jelly fig or the kiwifruit wine was preheated to 92~96℃ for ten minutes to evaporate the methanol in making liquor.