| 固定化酵母发酵蟠桃酒的工艺研究 |
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| 引用本文： | 武运,杨海燕,郭才亮,艾克拜尔.固定化酵母发酵蟠桃酒的工艺研究[J].酿酒,2008,35(1):102-105. |
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| 作者姓名： | 武运 杨海燕 郭才亮 艾克拜尔 |
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| 作者单位： | 新疆农业大学,食品科学学院,乌鲁木齐,830052 |
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| 摘 要： | 以蟠桃为原料采用活性干酵母，固定化酵母发酵制备桃酒试验比较，结果表明，固定化酵母比游离酵母发酵速度快，固定化酵母发酵过程中桃液起始糖度、温度、pH、亚硫酸钠添加量对发酵产酒均有影响，通过试验得出固定化酵母发酵制备桃酒的最佳工艺条件为：温度20℃，初始糖浓度20％，pH5．0，亚硫酸钠添加量30g／L。
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| 关 键 词： | 蟠桃 固定化酵母 发酵 |
| 文章编号： | 1002-8010（2008）01-00102-04 |
| 收稿时间： | 2007-09-26 |
| 修稿时间： | 2007年9月26日 |
Study on Peach Wine by Immobilized Yeast Fermentation |
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| WU Yun,YANG Hai-yan,GUO Cai-liang,Aikebaier.Study on Peach Wine by Immobilized Yeast Fermentation[J].Liquor Making,2008,35(1):102-105. |
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| Authors: | WU Yun YANG Hai-yan GUO Cai-liang Aikebaier |
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| Affiliation: | WU Yun, YANG Hai-yan, GU0 Cai-liang, Aikebaier ( College of Food Science,Xinjiang Agricultural University,Urumqi 830052,China ) |
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| Abstract: | Immobilized yeast free yeast were used respectively in the experimental production of peach wine with peach as raw materials and the experimental results were contrasted. The results indicated that immobilized yeast led to quicker fermentation thanfree yeast and the initial sugar content,temperature,pH value and Na2SO3 content played an important role in immobilized yeast fermentation. Through orthogonal tests the optimal technical conditions for immobilized yeast fermentation wereas follows：temperature at 20℃, intial sugar content as 25 %, pH value as 5 and Na2SO3 as 30mg/L. |
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| Keywords: | plant peach immobilized yeast fermentation |
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