新型固定化工艺酿造低醇葡萄酒对酒品质的影响  

Effects of New Immobilization Technique on the Quality of Low Alcohol Grape Wine

作　　者：薛海燕[1] 方淼春[1] 

机构地区：[1]浙江台州学院生命科学学院,浙江台州317000

出　　处：《酿酒科技》2008年第6期92-94,共3页Liquor-Making Science & Technology

摘　　要：用青霉菌固定的酿酒酵母对酿造低醇葡萄酒的影响进行了研究。酿酒酵母被青霉菌固定。在摇瓶中进行酿酒酵母的固定和固定化酿酒酵母发酵。研究发现:固定化发酵酒精的产生速率比游离发酵低,多酚氧化酶的活性比游离发酵多酚氧化物的活性低,最大仅为7.8 u/mL;用固定化酿酒酵母进行发酵的葡萄酒的色泽比游离发酵的要好;在用固定化酿酒酵母进行发酵2批次及以后的发酵时,酒的口感也比游离发酵酒的口感好;固定化发酵能降低葡萄酒中的多酚类物质和单宁的含量,增加氨基酸的含量,提升葡萄酒的营养功能。The effects of penicillium-immobilized Saccharomyces cerevisiae on low alcohol grape wine quality were studied. Saccharomyces cerevisiae was immobilized by Penicillium. S. cerevisiae immobilization and immobilized S.cerevisiae fermenation was performed in the flask. It was found that alcohol-producing speed by immobilized fermentation was slower than that by mobilized fermentation, polyphenoloxidase activity in the immobilized fermentation （the maximum activity was only 7.8 u/mL） was lower than that in the mobilized fermentation, and grape wine by immobilized fennention had better color and better taste （after the 1st fermentation）. Besides, immobilized fermentation could reduce polylahenol and tannin content and increase amino acids content in the wine （which enhanced the nutritional functions of grape wine）.

关 键 词：葡萄酒 固定化 青霉菌 多氧化物酶活性 

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]