单株酵母菌固态发酵法生产柿子果酒

Study on Persimmon Fruit Wine by Single Yeast Strain Solid Fermentation

以甜柿为原料,采用酵母菌固态发酵法生产柿子果酒。对所生产柿子果酒的维生素、矿物质元素、氨基酸测定分析比较,结果表明,固态法比液态法生产的柿子果酒营养更丰富;酒样的感官和理化指标均符合果酒感官指标的国家标准,属于半干型果酒。(孙悟)

Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials. Vitamins, mineral elements and amino acids in the wine were detected. Compared with the wine produced by liquid fermentation, the wine by solid fermentation had more nutritional components and its physiochemical indexes and sensory indexes were in accord with national standard and it belonged to half dry fruit wine type.