山茱萸果酒固定化酵母发酵工艺条件优化

Condition Optimization of Immobilized Yeast on Cornel-grape Wine Continuous Fermentation

以海藻酸钠为酵母固定化载体,进行山茱萸果酒固定化连续发酵的工艺优化研究。通过正交试验优化酵母固定化条件,在最佳载体固定化条件下,筛选最优连续发酵工艺条件。采用感官评价对比连续发酵与传统发酵的差异。结果表明,固定化最适条件为海藻酸钠浓度2%,氯化钙浓度3%以及固定化时间2 h,连续发酵最佳工艺条件为温度23℃,填充率30%和稀释率0.01 h。对比传统发酵,连续发酵对山茱萸果酒的品质和风味无不良影响。

Yeast cell was immobilized by sodium alginate as the carrier.The technology optimization of immobilized continuous fermentation of cornel-grape wine was studied.The optimum immobilization conditions were determined as follows through orthogonal experiments,based on this,the optimum continuous fermentation conditions were selected.Results were as follows:concentration of carrier was 2%,concentration of calcium chloride was 3%,immobilizing time was 2 h,continuous fermentation temperature was 23℃,filling rate was 30%,dilution rate was 0.01 h.There was no significant difference between traditional fermentation and continuous fermentation in main physicochemical and sensory indexes.