低醇葡萄酒酿造固定化工艺研究  

Study on Immobilization Techniques of Low-alcohol Grape Wine

作　　者：薛海燕[1] 

机构地区：[1]浙江省台州学院生命科学学院,浙江台州317000

出　　处：《酿酒科技》2007年第11期65-67,共3页Liquor-Making Science & Technology

摘　　要：研究海藻酸钠固定葡萄酒酵母生产低度葡萄酒的工艺。试验确定最佳的固定化细胞浓度为109个/mL,最佳固定化颗粒直径为0.3cm,淋包固定化颗粒的最佳海藻酸钠浓度为1.4%,最佳平衡液为0.05mol/L氯化钙溶液,加入4%(v/v)的葡萄汁,细胞固定化技术可以较好地维持细胞活力。The technique of saccharomyces uvarum immobilization in sodium alginate to produce low-alcohol grape wine was studied. The optimum technical conditions were as follows through experiments： the optimum density of the immobilized saccharomyces uvarum cell was 109 cells/mL, the optimum diameter of the immobilized granule was 0.3 cm, the opitimum density of soldium alginate to enwrap the granule was 1.4 %, and the optimum balance solution was 0.05 mol/L Ca- C12 solution with addition of 4 % grape juice. Cell immobilization techniques could maintain good cell vitality.

关 键 词：葡萄酒 低醇葡萄酒 葡萄酒酵母 发酵 固定化 工艺 

分 类 号：TS262.6[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]