摘要
本文研究了用海藻酸钙包埋酿酒酵母和生香酵母酿造甜橙酒的条件及性质.结果表明,混菌比例和固定化方式是影响田定化混茼发酵甜橙酒的两个主要因素.以2:1的酿酒酵母和生香酵母.先混菌后固定化方式为宜。其固定化混菌发酵比固定化单菌(酿酒酵母)发酵的产酒略低,产酯显著提高,有效地克服了固定化酿酒酵母单一菌诛快速酿酒口味上的不足.
The conditions and characteristics of orange wine making by immobilized mixed cells of Saccharomyces cerevisiae [635(2)] and Hansenula anomala [AS2.300] in Ca—alginate gel beads were investigated.The proportions of the two types of yeasts and their mixing proce- dure seemed to be the major factors affecting the making of orange wine by immobilized yeast.It was found that the optimum ratio of 635(2) to AS2.300 was 2 and co— immobilization was preferable.Comapred with immobilized 635(2) alone,the yield of ethanol is a little lower and the yield of neutral ester higher in the co—immobolized mixed culture system of 635(2) and AS2.300.The flavour and taste of orange wine by a single immobilized strain was improved.
出处
《西南农业大学学报（自然科学版）》
CSCD
1993年第4期355-358,共4页
Journal of Southwest Agricultural University
基金
西南农业大学青年科学基金资助项目
关键词
甜橙酒
酒
固定化
发酵
Saccharomyces cerevisiae[635(2)]
Hansenula anomala[AS2.300]
fermentation/orange wine
immobilization
