摘要
以蟠桃为原料采用活性干酵母,固定化酵母发酵制备桃酒试验比较,结果表明,固定化酵母比游离酵母发酵速度快,固定化酵母发酵过程中桃液起始糖度、温度、pH、亚硫酸钠添加量对发酵产酒均有影响,通过试验得出固定化酵母发酵制备桃酒的最佳工艺条件为:温度20℃,初始糖浓度20%,pH5.0,亚硫酸钠添加量30g/L。
Immobilized yeast free yeast were used respectively in the experimental production of peach wine with peach as raw materials and the experimental results were contrasted. The results indicated that immobilized yeast led to quicker fermentation thanfree yeast and the initial sugar content,temperature,pH value and Na2SO3 content played an important role in immobilized yeast fermentation. Through orthogonal tests the optimal technical conditions for immobilized yeast fermentation wereas follows：temperature at 20℃, intial sugar content as 25 %, pH value as 5 and Na2SO3 as 30mg/L.
出处
《酿酒》
CAS
2008年第1期102-105,共4页
Liquor Making
关键词
蟠桃
固定化酵母
发酵
plant peach
immobilized yeast
fermentation
