香蕉菠萝复合果酒双酵母发酵工艺的研究  

Study of fermentation process in bi-yeast banana-pineapple mixed wine

作　　者：潘嫣丽[1] 黄夏[1] 杨凤敏[1] 覃海元[1] 黄卫萍[1] 莫健婷[1] 石小凡[1] 冼世秋[1] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007

出　　处：《中国酿造》2012年第8期178-183,共6页China Brewing

摘　　要：以新鲜香蕉、菠萝汁为原料,利用葡萄酵母、安琪酵母、水蜜桃酵母、白梨酵母为发酵菌株,从发酵过程中的酒精含量、残糖含量、酵母量的情况选出最优菌株组合进行双酵母组合发酵实验,研究初始糖度、发酵温度、初始pH值、亚硫酸氢钠浓度对发酵的影响。结果表明白梨酵母(a)和安琪活性高酵母(b)以1∶3的比例发酵复合果酒质量较好,初始糖度为28%,亚硫酸氢钠为0.01%,发酵温度为12℃,pH值3.6。Fresh banana and pineapple juice were used to firmament strain by grape yeast, anqi yeast, peach yeast and white pear yeast. The best strain combination was selected by the ethanol content, sugar residue content and yeast content and move on to the bi-yeast fermentation. Initial sugar content, fermentation temperature, initial pH value, sodium bisulfite concentration were compared on fermentation. The result showed that the best mixed wine came from white pear yeast （a） and Anqi yeast （b） with a percentage 1：3. The initial sugar content 28%, sodium bisulfite concentration 0.01%, fermentation temperature 12℃, pH value 3.6.

关 键 词：香蕉菠萝果酒 果酒酵母 双酵母发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]