木糖醇对桑葚果酒发酵影响及其应对措施  

Effects of xylitol on mulberry wine fermentation and its response measure

作　　者：程铁辕[1] 李明春[1] 刘彬[1] 夏兵兵[1] 张莹[1] 

机构地区：[1]四川出入境检验检疫局检验检疫技术中心四川酒类检测实验室,四川宜宾644000

出　　处：《中国酿造》2010年第9期141-143,共3页China Brewing

摘　　要：利用含有木糖醇的桑葚汁进行发酵,木糖醇不易从桑葚汁中去除,利用分子筛理论上可以过滤掉,但可能会对桑葚酒营养成分有所破坏。因此,处理含有木糖醇的桑葚汁最好是多次加蔗糖发酵制成甜型女士酒。Mulberry wine juice contains xylitol was produced in this study. It was found that xylitol is not easy to be removed from mulberry juice; therefore, the molecular sieve was used to filter xylitol. However, the nutrients of mulberry wine may be removed. Based on our results, it is suggests that sucrose can be added for several time to produce mulberry juice contains xylitol.

关 键 词：木糖醇 桑葚酒 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]