CAJ | 학술논문

以广东产沙田柚为原料，比较了柚子全果原浆（含有瓤衣和果核）和柚子果肉原浆（除去瓤衣和果核）直接接种酵母发酵和巴氏灭菌处理后接种酵母发酵，其pH值、总滴定酸、酒精度、甲醇和高级醇的变化。结果表明，柚子全果原浆直接接种酵母发酵后，其总滴定酸和甲醇含量较其他3种处理方式的高，且酒精度也明显低于未巴氏灭菌组。另外，研究还发现，向柚子果肉中添加150 g/L的蔗糖有利于提高果酒的发酵酒精度，降低甲醇含量，但也相应地增加了高级醇含量。
이엄동산사전유위원료，비교료유자전과원장（함유양의화과핵）화유자과육원장（제거양의화과핵）직접접충효모발효화파씨멸균처리후접충효모발효，기pH치、총적정산、주정도、갑순화고급순적변화。결과표명，유자전과원장직접접충효모발효후，기총적정산화갑순함량교기타3충처리방식적고，차주정도야명현저우미파씨멸균조。령외，연구환발현，향유자과육중첨가150 g/L적자당유리우제고과주적발효주정도，강저갑순함량，단야상응지증가료고급순함량。
In this study, different treatment methods (pasteurized or unpasteurized pulp containing seeds and carpellary membrane, and pasteur-ized or unpasteurized pulp removing seeds and carpellary membrane) of Shatian pomelo pulp were compared through the analysis of the change in pH, total titratable acid, alcohol, methanol and higher alcohols after the fermentation. The results showed that, the content of total ti-tratable acid and methanol in the unpasteurized pulp containing seeds and carpellary membrane was the highest among all the four pulp sam-ples, and its alcohol content was obvious lower than other samples. Besides, it was found that the addition of 150 g/L sucrose could increase al-cohol content, decrease methanol content, and increase higher alcohols content correspondingly.