原料预处理对柿子酒发酵过程中理化指标及甲醇和高级醇的影响

以柿子为主要原料，探究原料预处理（去皮、蒸煮）对柿子酒发酵过程中还原糖、总酸、酒精度、甲醇和高级醇的影响。结果表明，原料预处理对柿子酒的酒精度没有显著影响；和带皮处理相比，原料去皮处理酿造的柿子酒中还原糖含量高44%，总酸含量低7.9%，甲醇低19%，高级醇高66%；与不蒸煮处理相比，蒸煮处理酿造的柿子酒中还原糖含量高36%，总酸含量低9.5%，甲醇含量低30%，高级醇含量低48%。因此，对柿子原料进行去皮和蒸煮的处理后酿制柿子酒综合指标较好。

Effect of material pretreatment on physical and chemical indexes,methanol and higher alcohol in the fermentation process of persimmon wine

Using persimmon as main raw material, the effects of raw material pretreatment (peeling and cooking) on reducing sugar, total acid, alcohol content, methanol and higher alcohol during the persimmon wine fermentation were investigated. The results showed that the raw material pretreatment had no significant effect on the alcohol content in the persimmon wine. Compared with the non-peeling treatment, the reduced sugar content in the persimmon wine produced by the peeling treatment increased by 44%, and the contents of total acid and methanol decreased by 7.9%, 19%, and higher alcohols increased by 66%, respectively. Compared with the non-cooking treatment, the reducing sugar content in persimmon wine produced by the cooking treatment increased by 36%, and the contents of total acid, methanol and higher alcohols decreased by 9.5%, 30%, and 48%, respectively. Therefore, the comprehensive index of persimmon wine produced by persimmon after peeling and cooking treatments was better.