乳化剂对葡萄酒活性干酵母发酵性能的影响研究  

Effect of Emulsifier on Fermentation Performance of Wine Active Dry Yeast

作　　者：张衡 熊涛[2] 覃先武[2] 卢发[2] 匡金宝[2] 许引虎[1] ZHANG Heng;XIONG Tao;QIN Xianwu;LU Fa;KUANG Jinbao;XU Yinhu(Hubei Key Laboratory of Yeast Function,Yichang,Hubei 443003;Angel Yeast Co.Ltd.,Yichang,Hubei 443003,China)

机构地区：[1]湖北省酵母功能重点实验室,湖北宜昌443003 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《酿酒科技》2021年第11期53-56,60,共5页Liquor-Making Science & Technology

摘　　要：为探究乳化剂对葡萄酒活性干酵母发酵性能的影响,选取常用的葡萄酒活性干酵母RV002作为试验菌株,用模拟葡萄汁作为发酵培养基,对葡萄酒活性干酵母在发酵过程中的发酵速度、酵母细胞数、细胞形态以及最终发酵终的产品理化指标进行检测分析。发现未加乳化剂的葡萄酒活性干酵母样品活细胞率显著降低,起酵速度显著变慢,但对葡萄酒酵母的发酵过程中细胞形态、发酵周期、最终活细胞数、模拟葡萄酒的品质无显著影响。In order to explore the influence of emulsifier on the fermentation performance of wine active dry yeast,Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation speed,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation speed was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.

关 键 词：葡萄酒 活性干酵母 乳化剂 发酵速度 

分 类 号：TS262.6[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]