| 香蕉菠萝复合果酒酵母的筛选 |
| |
| 引用本文： | 潘嫣丽,杨昌鹏,黄夏.香蕉菠萝复合果酒酵母的筛选[J].中国酿造,2011(6). |
| |
| 作者姓名： | 潘嫣丽 杨昌鹏 黄夏 |
| |
| 作者单位： | 广西农业职业技术学院食品工程系,广西南宁,530007 |
| |
| 摘 要： | 利用香蕉、菠萝为原料,采用白梨酵母、水蜜桃酵母、高活性干酵母、葡萄酵母、黄酒酵母在一定条件下进行发酵,根据酵母的生长曲线、酒精发酵特性及感官评分进行分析.结果表明,白梨酵母的发酵产酒能力强,发酵7d酒精度达到12.1%vol,在果酒发酵生产中具有较大的可塑性和研究价值.
|
| 关 键 词： | 香蕉 菠萝 混合果酒 酵母筛选 |
Screening of yeast for banana-pineapple mixed wine |
| |
| PAN Yanli,YAN Changpeng,HUANG Xia.Screening of yeast for banana-pineapple mixed wine[J].China Brewing,2011(6). |
| |
| Authors: | PAN Yanli YAN Changpeng HUANG Xia |
| |
| Affiliation: | PAN Yanli,YAN Changpeng,HUANG Xia(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007,China) |
| |
| Abstract: | Using banana and pineapple as raw materials,yeast was screened at a certain fermentation condition with white pear yeast,peach yeast,high active dry yeast,wine yeast and rice wine yeast.The influence of the yeast grow curve,ethanol content variation during fermentation and sensory evaluation of the banana-pineapple wine were analyzed.The result showed that white pear yeast led to ethanol content 12.1%vol after a 7d fermentation which has plasticity and research value. |
| |
| Keywords: | banana pineapple mixed wine yeast screening |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
