摘要
本文用海藻酸钙凝胶固定活酵母细胞酿造黄酒试验在实验室获得成功,试验结果表明:(1)黄酒发酵周期为10天,与传统生产工艺相比可缩短50—70天;(2)本试验制成之黄酒含乙醇16％(v)左右,糖份为0.6(g/1OOml),总酸为0.4(g/100ml)以下。
Living yeast cells of Saccharomyces cerevisiae immobilized in calcium alginate gel beads were successfully applied to brewing yellow rice wine in our laboratory. The experiment shows : (1) The period of fermention for brewing yellow rice wine is 10 days, which decreases about 50-70 days in comparison with that of conventional process. (2) In this experiment, the yellow rice wine contains alcohol above 16%v, reduced sugar 0.6g/100ml, and all acids below 0.4g/100ml.
出处
《杭州大学学报（自然科学版）》
CSCD
1989年第1期86-88,共3页
Journal of Hangzhou University Natural Science Edition
关键词
黄酒
酿造
酵母
固定技术
酒
immobilized yeast cells
brewing wine
yellow rice
wine
