杨桃干型果酒固定化发酵研究  

Study of Immobilized Fermentation of Carambola Dry Fruit Wine

作　　者：黄运凤[1] 黄国清[2] 

机构地区：[1]广州城市职业学院生物与环境工程系,广东广州510405 [2]韶关学院食品系,广东韶关512005

出　　处：《酿酒科技》2010年第1期70-73,共4页Liquor-Making Science & Technology

基　　金：韶关学院科研项目2007No.12;广州市教育局科技攻关项目(编号:62076)资助

摘　　要：研究几种酵母固定化发酵杨桃果汁制作干型杨桃果酒的发酵工艺。杨桃进行酶解取汁、成分调整后,分别进行固定化和游离发酵对比试验、不同温度下固定化发酵对比试验、复合酵母菌种固定化发酵优化试验。结果表明,杨桃果汁加入200mg/L偏重亚硫酸钾,调整总糖261g/L,总酸(以柠檬酸计)5.5g/L,并以0.2%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,可得到酒质较好的干型杨桃果酒。The immobilized fermentation techniques of Carambola dry fi＇uit wine by several kinds of yeasts were studied. Carambola, after zymolysis,juicing and compositions regulation, was used for the contrast experiment of immobilized fermentation and free fermentation, the contrast experiment of immobilized fermentation under different temperature, and the optimized experiment of immobilized fermentation by multiple yeasts, respectively. The results showed that Carambola dry fruit wine with better wine quality could be obtained by the following procedures： the addition of 200 mg/L kalium pyrosulfite in Carambola fruit juice, total sugar content and total acids content （counted by citric acid） adjusted at 261 g/L and at 5.5 g/L respectively, and 0.2 % grape wine dry yeast used as chief fermentation species coupled with 0.05 % aroma-producing dry yeast and 0.05 % high active dry yeast.

关 键 词：干型果酒 杨桃 酵母 固定化细胞 发酵 

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]