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| 果酒酵母对甘蔗汁的酒精发酵作用 | |
| 引用本文： | 陈赶林,林波,孙健,李杨瑞.果酒酵母对甘蔗汁的酒精发酵作用[J].食品与发酵工业,2011,37(5). |
| 作者姓名： | 陈赶林 林波 孙健 李杨瑞 |
| 作者单位： | 1. 广西农业科学院甘蔗研究所,广西南宁530007 中国农业科学院甘蔗研究中心／广西甘蔗遗传改良重点实验室,广西南宁530007 2. 广西农业科学院甘蔗研究所,广西南宁,530007 3. 广西农业科学院农产品加工研究所,广西南宁,530007 4. 中国农业科学院甘蔗研究中心／广西甘蔗遗传改良重点实验室,广西南宁,530007 |
| 基金项目： | 国际科技合作项目(2009DFA30820); 广西自然科学基金(2010GXNSFB013015); 广西农业科学院基本科研业务专项[200810(基),桂农科2011YM26)]; 广西甘蔗研究所基本科研业务专项(G2008003) |
| 摘 要： | 以新鲜甘蔗压榨汁为原料,常温下用果酒酵母液态深层发酵酿制甘蔗果酒中间制品,探讨甘蔗汁酒精发酵过程中反应特性参数的变化。结果显示,使用0.15～0.30 g/L的果酒酵母作用甘蔗汁,发酵周期为14～20 d,发酵汁乙醇体积分数为4.5%,酸度为1.8%-2.4%,总糖为0.1%,发酵汁呈棕黄色,澄清透亮,酒香浓郁,味道柔和。 |
| 关 键 词： | 甘蔗 蔗汁 果酒酵母 酒精发酵 |
Alcohol Fermentation from Sugarcane Juice with Fruit Wine Yeast |
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| Chen Gan-lin,Lin Bo,Sun Jian,Li Yang-rui.Alcohol Fermentation from Sugarcane Juice with Fruit Wine Yeast[J].Food and Fermentation Industries,2011,37(5). | |
| Authors: | Chen Gan-lin Lin Bo Sun Jian Li Yang-rui |
| Affiliation: | Chen Gan-lin1,2,Lin Bo1,Sun Jian3,Li Yang-rui2 1(Sugarcane Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China) 2(Sugarcane Research Center,Chinese Academy of Agricultural Sciences / Guangxi Key Laboratory of Sugarcane Genetic Improvement,China) 3(Institute of Agro-food Science & Technology,China) |
| Abstract: | A semi-product of sugarcane shrub,an alcoholic drink,was brewed from sugarcane juice by submerged fermentation using fruit wine yeast at room temperature.The characteristic parameter variations of sugarcane juice in the process of alcohol fermentation were investigated to determine the action mechanism of fruit wine yeast.The results showed that the alcohol fermentation cycle of sugarcane juice with 0.15 to 0.30 g/L fruit wine yeast ranged from 14 to 20 days,the alcohol content was 4.5%,the acidity ranged f... |
| Keywords: | sugarcane cane juice fruit wine yeast alcohol fermentation |
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