固定化细胞酿造杨梅果酒的研究

Study on red bayberry(myrica rubra) wine making using immobilized cells fermentation

通过对比试验,研究了固定化细胞发酵杨梅果酒的发酵条件。试验表明,与传统发酵相比,固定化发酵液可达到同样的酒精度,但发酵液中残糖含量更低,不用后发酵即可完成干酒酿造,简化了生产工艺,酒液不仅呈现杨梅特有的色泽,更加诱人,而且澄清度高。另外,研究了在2 0℃、2 5℃、30℃三种不同温度下进行固定化细胞发酵,结果表明2 5℃发酵不仅有利于杨梅酒特有色泽的形成,而且口感柔和,果香和谐。

The fermentation conditions for the red bayberry wine making using immobilized cells was studied through comparative experiments. It was showed that there was no difference in alcohol concentration between free and immobilized cells making models, but lower residual sugar and higher clarity degree were detected in the young wine of immobilized cells fermentation. Wine obtained by immobilized fermentation presented its amusing specific color of dark red. Moreover, the experiments on immobilized cells fermentation were testd at 20 ℃, ~25 ℃and 30 ℃. The result showved that the fermentation at 25 ℃ promoted the formation of specific color with improved taste and fruity flavour.