摘要
温度和菌种分别是低温和中温发酵过程中影响果酒黄酮苷稳定性的主要因素。通过筛选,EC118活性酿酒干酵母是低温发酵岗稔果酒的优良菌种,在接种量为0.2%,经1.0%海藻酸铝固定化后,于25℃下发酵可获得较高黄酮苷含量的果酒。
The temperature and yeast strain both were the major factors which effected the stability of flavonoid glycosides during the low temperature and high temperature fermentation. The results showed Lalvin EC118 strain was more effectively than other yeast strains during the low fermentation process of the Rhodomyrtus tomemtosa wine and the flavonoid glycosides of wine were protected effectively with 1.0% aluminum (Ⅲ) alginate-immobilized yeast at 25℃.
出处
《酿酒》
CAS
2006年第4期83-85,共3页
Liquor Making
基金
2004年韶关市科技计划项目资助(项目编号313-140347)
关键词
岗稔
黄酮苷
固定化细胞发酵
稳定性
Rhodomyrtus tomemtosa
Flavonoid glycosides
Immobilized cells fermentation
Stability