摘要
本研究应用基因工程构建的丙酮酸脱氢酶基因敲除酿酒酵母(Y1-2)对低醇葡萄酒发酵工艺进行了研究。通过单因素实验确定了装液量、发酵时间、接种量、温度、转速、葡萄汁浓度对低醇葡萄酒发酵的影响。实验结果表明,低醇葡萄酒发酵的最佳工艺参数:葡萄汁浓度50%,发酵温度28℃,转速250 r/min,接种量5%,装液量50 m L,发酵时间60 h,过滤后置于-4℃,4 d后即可获得乙醇浓度3.7%的优质低醇葡萄酒。研究结果可为低醇葡萄酒的发酵提供理论基础和科学依据。
In this study, it was investigated that the fermentation process conditions of low-alcohol wine by constructed pyruvate dehydrogenase gene knock-out mutant Saccharomyces cerevisiae （Y1-2）. The effects of processing parameters, such as fluid volume, fermentation time, inoculation volume, temperature, rotational speed and dilution degrees on low-alcoholic wines were confirmed by single factor experiment. The results showed that the optimal fermentation conditions were： inoculation volume 5%, rotational speed 250 r/min, temperature 28℃, grape juice dilution 50%, fermentation time 60 h, optimum initial pH 6.5, volume loading 50 mL, filtration and keep it at -4℃ four days, alcohol content at 3.7% the optimized low- alcohol wine can be obtained. The results provide theoretical foundation and scientific basis for fermentation of low-alcohol wine.
出处
《井冈山大学学报（自然科学版）》
2016年第6期36-41,47,共7页
Journal of Jinggangshan University (Natural Science)
基金
国家自然科学基金项目(31471725)
关键词
低醇葡萄酒
酵母
发酵
low- alcohol wine
Saccharomyces cerevisiae
fermentation
