摘要
[目的]探讨发酵生产香蕉菠萝果酒酵母的固定化条件及发酵特性。[方法]测定不同浓度海藻酸钠和CaCl2固定的干酵母强度,及发酵过程各阶段果酒酒精度、残糖、总酸度等指标。[结果]结果表明,酵母的最佳固定条件为:浓度2.0%的海藻酸钠和浓度4.0%的CaCl2。固定化酵母发酵生产的果酒品质优于游离酵母。[结论]采用固定化酵母发酵生产香蕉菠萝复合果酒具有发酵速度快、可连续使用、节约生产成本等优点。
[ Objective] The research aimed to study the best immobilized condition of yeast and the fermentation characteristics of immobilized yeast used in the production of composite banana-pineapple wine. [ Method ] The dry yeast used for fruit wine production was immobilized by calcium alginate as a carrier. Then the intension of dry yeast immobilized by calcium alginate and CaCl2 ,and the indices such as alcoholic strength, residual sugar and total acidity in the process of fermentation were determined. [ Result ] The results showed that the best immobilized conditions were 2.0% sodium alginate and 4.0% CaCl2. The quality of the fruit wine fermented by immobilized yeast was better than by free yeast. [ Con-elusion ] The production of composite banana-pineapple wine by immobilized yeast had several advantages such as first, eontinuons and eenomical.
出处
《安徽农业科学》
CAS
北大核心
2009年第34期17058-17060,共3页
Journal of Anhui Agricultural Sciences
基金
广西教育厅科研项目(200708MS102)
关键词
固定化酵母
游离酵母
发酵
果酒
Immobilized yeast
Free yeast
Fermentation characteristic
Fruit wine
