Effects of Emulsifier on Fermentation Performance of Active Dry Wine Yeast  

作　　者：Heng ZHANG Xianwu QIN Yafang SUN Wenjing YANG Jinjing ZHENG Yinhu XU Fa LU 

机构地区：[1]Hubei Key Laboratory of Yeast Function, Yichang 443003, China [2]Angel Yeast Co. Ltd., Yichang 443003, China

出　　处：《Asian Agricultural Research》2022年第3期58-61,共4页亚洲农业研究（英文）

摘　　要：[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]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 rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate 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.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.

关 键 词：WINE Active dry yeast EMULSIFIER Fermentation rate 

分 类 号：TQ9[化学工程]