摘要
以菠萝为原料,采用酒用酵母、面包酵母、啤酒酵母和葡萄酒酵母发酵制备菠萝酒实验比较,结果表明,酒用酵母发酵过程酒精度最高,达8.8%(v/v);固定化酵母比游离酵母发酵快;固定化酵母发酵过程中起始糖度、温度、pH值对发酵产酒精都有影响;通过正交实验得出固定化酵母发酵制备菠萝酒的最佳工艺条件为:温度20℃,初始糖度20%,酸度pH为5。(孙悟)
Wine yeast,bread yeast,be er yeast and grape wine yeast were used respectively in the experimental productio n of pineap-ple wine with pineapple as raw materials and the experimental resul ts were contrasted.The results indicated that wine yeast achieved the highest a lcohol content(8.8%,v/v)in fermentation,immobilized yeast led to quicke r fermentation than free yeast,and the initial sugar content,temperature and p H value played an important role in immobilized yeast fermentation.Through orth ogonal tests,the op-timal technical conditions for immobilized yeast fermentat ion were as follows:temperature at20℃,initial sugar content as20%,and p H value as5.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期107-109,共3页
Liquor-Making Science & Technology
关键词
固定化酵母
菠萝
发酵
菠萝酒
immobilized yeast
pineapple
ferm entation
pineapple wine
