固定化细胞发酵佛手瓜干型酒的研究  

Study on the Production of Chayote Dry Wine by Immobilized Cells Fermentation

作　　者：许晓春[1] 林朝朋[1] 朱建华[1] 

机构地区：[1]韶关学院食品科学与工程系,广东韶关512005

出　　处：《酿酒科技》2007年第11期81-83,共3页Liquor-Making Science & Technology

基　　金：香港铭源基金资助项目(314-140447)。

摘　　要：研究了固定化酵母细胞制备佛手瓜干型酒的发酵工艺。佛手瓜原汁经调整糖度和巴氏灭菌后,接种经硫酸铝固化的海藻酸钠固定化酵母细胞,然后进行恒温发酵。正交试验确定最优发酵工艺条件为酵母接种量0.1%,并将固定化的菌种用2%的硫酸铝溶液置换固化后,于15℃温度条件下发酵。得到的佛手瓜酒的酒度较高,色泽好且风味佳。添加适量琼脂、明胶或皂土可提高酒体的澄清度。The immobilized cells fermentation techniques to produce chayote dry wine were introduced in this paper. After the regulation of sugar content in Chyote juice and pasteurism, the juice was inoculated with immobilized yeast cells by aluminum sulfate transplantation for fermentation under constant temperature. The orthogonal experiments showed that the best fermentation conditions were as follows： 0.1% yeast inoculation quantity, then immobilized microbial species transplanted by 2 % aluminum sulfate solution, and then fermentation at below 15℃. The produced wine had high fermenting alcohol content, good wine color and enjoyable taste. The addition of adequate quantity ofagar, glutin and benotonite could enhance the clarity of wine body.

关 键 词：果酒 固定化细胞 佛手瓜干型酒 发酵 澄清 

分 类 号：TS261[轻工技术与工程—发酵工程]