| 利用固定化酵母进行黄酒主发酵的初步研究 |
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| 引用本文： | 谭檑华,周建弟,刘杨露,蒋予箭. 利用固定化酵母进行黄酒主发酵的初步研究[J]. 中国酿造, 2012, 31(1): 162-166 |
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| 作者姓名： | 谭檑华 周建弟 刘杨露 蒋予箭 |
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| 作者单位： | 1. 浙江工商大学食品与生物工程学院,浙江杭州,310012
2. 中国绍兴黄酒集团有限公司,浙江绍兴,312000 |
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| 摘 要： | 该文以海藻酸钙凝胶为固定化载体,从酵母浓度、海藻酸钠浓度、氯化钙浓度3方面来探究黄酒主发酵阶段的最佳固定化条件,确定了酵母浓度为109个/mL,海藻酸钠浓度为2.0%,氯化钙浓度为4%。同时将其与传统游离酵母的发酵曲线进行对比,并且在实验室条件下连续进行了12次固定化酵母发酵,结果显示主发酵结束时酒样的酒精度在7.4%vol左右(与游离发酵结果类似),稳定性较为理想。
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| 关 键 词： | 黄酒 固定化酵母 游离酵母 酒精发酵 |
Study on rice wine primary fermentation with immobilized yeast |
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| TAN Leihua , ZHOU Jiandi , LIU Yanglu , JIANG Yujian. Study on rice wine primary fermentation with immobilized yeast[J]. China Brewing, 2012, 31(1): 162-166 |
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| Authors: | TAN Leihua ZHOU Jiandi LIU Yanglu JIANG Yujian |
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| Affiliation: | 1.Zhejiang Gongshang University,Hangzhou 310012,China;2.China Shaoxing Rice Wine Group Co.,Ltd.,Shaoxing 312000,China) |
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| Abstract: | The rice wine primary fermentation was performed using immobilized yeast cells by sodium alginate and calcium chloride.The optimum immobilization conditions were as follows： the density of immobilized yeast cell was 109cfu/ml,the concentration of sodium alginate and calcium chloride were 2.0% and 4%,respectively.The growth curves of immobilized yeast and free yeast were compared.In addition,continuous primary fermentation of rice wine with immobilized yeast was performed for 12 times.The results indicated that alcohol degree of rice wine was around 7.4%vol,which was similar to that of product fermented by free yeast,and the stability was ideal. |
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| Keywords: | rice wine immobilized yeast free yeast alcoholic fermentation |
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