Research progress and control methods of methanol in fermented fruit wine
Methanol is a toxic by-product produced in the fermentation process of fruit wine,which has a significant impact on the flavor and quality of fruit wine.Therefore,it is necessary to reduce the methanol content and control its level.In this paper,the formation mechanism and the influenc-ing factors of methanol and the methods of controlling methanol content in the fermentation of fruit wine were reviewed,in order to provide theoreti-cal basis and reference for further research on the control methods of methanol content in fermented fruit wine.
fruit winemethanolformation mechanisminfluence factorcontrol method
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