摘要
采用海藻酸钠、甘蔗渣、玉米芯、干红枣4种材料作为酵母菌的固定化载体在香蕉果酒中进行发酵试验,结果表明,无论从载体的制备、酵母的连续发酵能力以及酒液的感官品质,天然甘蔗渣载体均具有其优越性,为果酒生产提供高效优质的酵母固定化载体。
The use of sodium alginate, sugar cane bagasse, corn cob and dried red jujube as nature carriers for yeast immobilization in the fermentation of fruit wine was studied. The results showed that the sugar cane bagasse was preferable to others in terms of carrier preparation, continuous fermentation of immobilized yeast and sensory quality of wine. The sugar cane bagasse was an efficient and quality yeast immobilization carrier for fruit wine production.
出处
《中国酿造》
CAS
北大核心
2011年第6期141-143,共3页
China Brewing
关键词
固定化酵母
固定化载体
果酒发酵
immobilized yeast
immobilization carder
fruit wine fermentation
