Optimization of Fermentation Process for Fresh White Munag Distilled Wine

The best technological conditions for the fermentation of the fresh-edible White Munage were studied with the raw materials of the fresh-edible White Munage. The effects of fermentation temperature,fermentation time and inoculation amount on the fermentation liquid of fresh-edible White Munage were studied by single factor experiment,and the optimization of the fermentation process was carried out by using the response surface optimization design. The results of the experiment showed that the optimum fermentation conditions for the fermentation of the fresh-edible White Munage were as follows:The fermentation temperature of 18 ℃,the fermentation time of 7 days,the inoculation amount of 0.03%,the methanol content of the fresh-food White Munage fermentation liquid under this condition was 0.002 mg/mL,the total content of the isobutanol and the isoamyl alcohol was 0.005 mg/mL,the alcohol content was 10.0%vol. After distillation,the methanol content of fresh-edible white Munage distilled wine was 0.038 mg/mL,isobutylalcohol and the total content of isoamyl alcohol was 0.043 mg/mL,the alcohol content was 44.0%vol.This study provides a basic study for reducing the contents of methanol,isobutanol and isoamyl alcohol in fresh-edible white Munage distilled wine and improving the quality of fresh-edible white Munage distilled wine.