摘要
固定化酵母替代传统工艺 ,应用于糖蜜酒精连续发酵生产中 ,采用两级连续发酵工艺 ,1# 罐为酵母罐 ,2#罐为发酵罐 ,经6个月使用 ,结果表明 ,固定化酵母发酵能力强 ,但6个月后 ,随成熟醪酸度上升 ,成品酒精质量受到影响。如何抑制杂菌亦尚待进一步研究。(晓)
Stationary yeast, instead of traditional crafts, was used in the continuous fermentation of alcohol by the application of two-grade continuous fermentation technique with 1# pot as yeast pot and 2# pot as fermentation pot. After application for 6 months, the results showed that stationary yeast had strong fermentation ability. However, the quality of product alcohol was influnced with the increase of maturing mash acidity 6 months later. And the way of controlling various kinds of bacterial needs further investigation.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第2期43-44,共2页
Liquor-Making Science & Technology
关键词
固定化酵母技术
酒精连续发酵
糖蜜酒精
stationary yeast technique
continuous fermentation of alcohol
molasses alcohol
