摘要
嗜杀活性酵母在生长发育过程中,分泌出嗜杀毒素,它能杀死同族及亲缘酵母,而不被同族酵母杀死。把湿酵母细胞通过适当的工艺制成有活性的干制品,复水后,恢复正常细胞的功能。应用它酿制香蕉酒,可净化发酵体系,还利用它凝集性好、易于分离的特性,成功地解决了香蕉酒酿造中,由于果胶含量高,酒质难于澄清的问题。本工艺简单,操作方便,不需要经过果胶酶的分解,成本低,能酿造出香味浓郁、澄清透明的香蕉酒。
The killer toxin secreted from killer active yeast in growing process can kill the same clan and relationship yeast but can not kill itself. Active dry yeast is produced by proper technology from wet yeast. The function of the yeast cell will return to normal after recovering in water. It can be used in the brewing of banana wine for clarification of fermentation system. Using its properties of good coagulabity and easy to separate, the difficuty of the clarification caused by the high pectin content in the system is successfully cov-ercome in brewing of banana wine. The technology is simple, the operation is convenient and there is no need for any decomposition with pectase. The rich flavor, clear and transparent banana wine can be brewed with lower cost.
出处
《仲恺农业技术学院学报》
1993年第2期60-63,共4页
Journal of Zhongkai Agrotechnical College
关键词
嗜杀
活性干酵母
香蕉
果酒
killer active dry yeast, banana, wine
