Metabolic Control of Higher Alcohols Producing by Saccharomyces cerevisia in Mulberry Wine Brewing

Aiming at the problem that higher alcohols has too high level in mulberry wine, the factors which have impact on the production of higher alcohols during alcoholic fermentation in mulberry wine was studied, including pH, fermentation temperature, inoculation, SO2, the amount of nitrogen. The results showed that: higher alcohols formation was significantly reduced when increase inoculation or lower the pH and fermentation temperature. Added nitrogen lead to the increasing formation of higher alcohols. With the increased levels of SO2, higher alcohols formation increased in a certain range. The higher alcohols formation was inhibited when the SO2 content up to 200.00mg/L.