增香型苹果酒活性干酵母保护剂的筛选研究

Screening of Aroma-producing Active Dried Yeast Protector for Cider

对酿酒活性干酵母的最佳保护剂配方进行了系统研究。结果表明:①菌种的最佳浓缩条件为转速4000r/min,离心15min;②增香型苹果酒酵母的最佳保护剂配方为甘油40mL/L,脱脂奶粉15g/L,蔗糖150g/L,L-谷氨酸30g/L;③确定了苹果酒活性干酵母的生产工艺。

The optimum formula of active dried yeast protector for cider was systematically studied in this paper. The results showed： ①the optimum concentration condition was 6 000 rpm, 15min; ②the optimum protector formula of aroma-producing yeast for cider was glycerol 40mL/L, non-fat milk powder 15g/L, sucrose 150g/L, L-glutamate 20g/L; ③the producing process of active dried yeast for cider was finally determined.