以甘蔗固定化酵母发酵低醇葡萄酒的研究  

Low alcohol wine production using immobilized yeast on sugarcane

作　　者：崔艳[1] 吕文 刘金福[1] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]中法合营王朝葡萄酿酒有限公司,天津300402

出　　处：《中国酿造》2012年第6期46-49,共4页China Brewing

基　　金：天津市高等学校科技发展基金项目(20110609)

摘　　要：试验以甘蔗为载体材料,研究了用甘蔗块固定化酵母在低醇贵人香葡萄酒发酵中的表现,检测了其对发酵时间,酒精度,稳定性及发酵批次等的影响,同时定量分析了固定化前后酵母发酵低醇酒在香气成分上变化。结果发现,以甘蔗为载体固定化酵母应用到低醇酒发酵,可以有效地控制低醇葡萄酒的理想酒精度,增加产品的稳定性。而且甘蔗固定化酵母减少了酒中高级醇的含量,增加了低醇葡萄酒的复杂香气和口感。Effects of immobilized Saccharomyces cerevisiae eel ls with sugarcane pieces on the fermentation time, alcohol contents, fermentation batches of low alcohol white Italian Riesling wine were studied and the main aroma compounds in wines from free cells and immobilized cells were compared quantitively. The results showed that employing sugarcane for immobilization of yeast cells could effectively control the alcoholicity to an ideal level and improve the stability of the final wine. Application of immobilized yeast cell could decrease concentrations of higher alcohols and im-prove sensory characteristics of the wine.

关 键 词：酿酒酵母 低醇 甘蔗 香气成分 

分 类 号：TS261.4[轻工技术与工程—发酵工程]