单 位：
天津农学院农业分析测试中心;天津农学院农学系
关键词：
酿酒原料;酵母菌种;膜蒸馏;发酵过程;控制
摘 要：
利用绿色有机原料葡萄、绿茶浸提液、荻根、猕猴桃、高粱等生料酿酒原料在发酵温度下边发酵、边收集乙醇,利用膜蒸馏技术形成了新型酿酒工艺。为了提高酒的品质,可以通过选育优良酵母菌种和优化酿酒的工艺条件,膜蒸馏酿酒工艺中乙醇发酵温度可控制在28~37℃。常规酿酒通常利用蒸馏技术来收集酒液,在蒸馏温度(100℃)下,热敏性物质会在高温下分解。利用减压膜蒸馏技术在线收集酒液,在发酵温度(28~37℃)下保留了热敏性物质,可以提升白酒的品质。
译 名：
Research Progress of New Technology of Brewing Wine in China
作 者：
YIN Zi-jun;Department of Agronomy, Tianjin Agricultural College;
关键词：
Wine raw materials;;Yeast species;;Membrane distillation;;Fermentation process;;Control
摘 要：
The new process for making wine was formed, by side fermentation, while collecting ethanol at the fermentation temperature,with wine raw materials,such as green organic raw grapes, green tea extract,Dioscorea villosa root,Kiwi, sorghum,and using membrane distillation technology. In order to improve the quality of wine, the fine yeast strain should be bred,and brewing process conditions should be optimized.The temperature of ethanol fermentation in the process of membrane distillation should be controlled at 28-37℃. In the conventional wine making process, the wine was collected by distillation technology, so the heatsensitive material will decompose at high temperature(100 ℃). The heat-sensitive substances could be kept,and the quality of liquor could be promoted, at a fermentation temperature(28-37 ℃), by using vacuum membrane distillation technology collectied wine on-line.
