西番莲干型果酒固定化发酵工艺  

The Study of Immobilized Cell Fermentation of Passion Fruit Dry Wine

作　　者：黄国清[1] 华洋林 肖仔君[1] 

机构地区：[1]韶关学院食品工程与工程系 [2]南方李锦记有限公司,广州510665

出　　处：《酿酒》2006年第4期43-45,共3页Liquor Making

基　　金：韶关市重点科技计划项目(2003-08)

摘　　要：探讨了几种酵母固定化发酵含酸量较高的西番莲果汁制作干型西番莲果酒的发酵工艺。对西番莲进行酶解取汁、成分调整后,分别进行了固定化发酵和游离发酵对比试验,不同温度下固定化发酵对比试验以及采用复合酵母菌种固定化发酵方式进行酒质优化试验。结果表明:西番莲果汁加入0.02%偏重亚硫酸钾,调整pH3.8,总糖20.8%,总酸(以柠檬酸计)1.2%,并以0.3%葡萄酒干酵母为主发酵菌种,配合0.05%生香干酵母和0.05%酿酒高活性干酵母进行固定化发酵可得到酒质较好的中等酒精度(11%v/v￣13%v/v)的干型西番莲果酒。An immobilized multiple yeasts fermentation technology of dry wine making from passion fruit with high acid content was studied. It was tested by using immobilized cell fermentation in comparison with free cell method, brewing in different temperature and using multiple yeasts fermentation to optimize vinosity. The results showed that the passion fruit dry wine with good quality and middle alcohol level （11-13 percent （v/v）） could be obtained by adding 0.02 percent kalium pyrosulfite into passion fruit juice, adjusting the total sugar content of it to 20.8 percent and total acid to 1.2 percent, and by using wine instant dry yeast as the main zymogen to brew the juice with 0.3 percent of appropriate inoculation, combining 0.05 percent smell dry yeast and 0.05 percent alcohol dry yeast in fermentation process.

关 键 词：西番莲 干型果酒 复合酵母菌 固定化细胞 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]