传代鲜酵母取代活性干酵母发酵苹果酒的研究  

The Research of the Continuous Yeast Replacing the Active Dry Yeast in the Cider Fermentation

作　　者：曾彬 

机构地区：[1]天地壹号饮料股份有限公司,广东江门529000

出　　处：《饮料工业》2017年第2期9-11,共3页Beverage Industry

摘　　要：从酿酒活性干酵母中筛选优势菌株,待其纯化扩培后形成鲜酵母液,以浓缩苹果汁(可溶性固形物调至18%)为底物进行苹果酒传代发酵,再进行苹果醋发酵和苹果醋饮料调配。结果表明:各传代优势酵母产酒率均稍高于活性干酵母。此外,其发酵的苹果醋总酸以及苹果醋饮料感官评价与活性干酵母无显著差异。The dominant bacteria was selected from the active dry yeast. Aider the purification and expanding culture, it will become the fresh yeast liquid which can continuous ferment the concentrated apple juice （Brix 18%）. And we can ferment apple vinegar and mix the apple vinegar beverage by it. The result show that the dominant bacteria of continuous ferment has a slightly higher rate in liquor yield than that of the active dry yeast. In addition, there is no significant differences between the dominant bacteria of continuous ferment and the active dry yeast in the total acid of the apple vinegar and the sensation evaluation of the apple vinegar beverage.

关 键 词：鲜酵母 活性干酵母 优势菌株 传代发酵 苹果酒 苹果醋 

分 类 号：TS262.7[轻工技术与工程—发酵工程]