杨梅果酒的海藻酸铝固定化发酵研究(英文)

Immobilized Cells Fermentation Using Al-alginate Beads for Red Bayberry (Myrica rubra) Winemaking

杨梅果汁可以用来发酵成杨梅干红果酒,传统的游离发酵杨梅果酒的方式存在着许多不足。为此,本文通过与游离发酵方式进行对比,探讨了海藻酸铝固定化酵母细胞发酵杨梅果酒的方式,并对比了两种发酵方式生产出的杨梅新酒的色泽稳定性。结果表明,杨梅果酒的海藻酸铝固定化酵母细胞发酵最佳工艺参数是发酵温度20℃、海藻酸钠浓度3%(w/v)、氯化钙浓度3%(w/v)、硫酸铝浓度2%(w/v);采用此方法有许多优点,包括珠子可以重复使用、发酵速度比游离发酵方式的更快以及可以得到更好品质的杨梅干红果酒,特别是在花色苷稳定性方面。另外,结果还表明,固定化发酵的杨梅果酒在酒精度、pH值以及总酸方面同游离发酵没有显著差别,但可获得比游离发酵更低的果酒残糖和更高的果酒澄清度。因此,这种固定化发酵方式更适用于杨梅干红果酒的生产。

The red bayberry juice is suitable for winemaking into red dry wine. Traditional fermentation of the wine using free yeast cells fermentation model is more shortage. Al-alginate gel beads immobilized yeast cells fermentation （ICF） for red bayberry winemaking was carded out by comparing with flee yeast cells fermentation （FCF） in present study and the colorant stability of the resultant young wine by FCF and ICF was evaluated, The results showed that the optimal parameter of immobilized yeast fermentation of red bayberry wine were that the continuous fermentation temperature was at 20℃, sodium alginate concentration was 3 %（w/v）, the calcium chloride concentration was 3 % （w/v） and aluminum sulfate concentration was 2 %（w/v）. And ICF have more goodness such as the beads can be reuse for many batches, the fermentation velocity is quicker than FCF, and ICF can result in a red bayberry dry wine with improved quality, especially in the anthocyanin stability. Otherwise, it is shown that there was no difference in alcoholicity, pH and total acidity of resultant young wine between ICF and FCF, but lower residual sugar and higher clarity degree could be obtained in the young wine of ICF. So the ICF model is more available for red bayberry dry wine making.