岗稔果酒发酵过程中黄酮苷稳定性研究(2)

The research on the Stability of the flavonoid glycosides during the fermentation process of the Rhodomyrtus tomemtosa wine(2)

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℃.