固定化活性干酵母发酵生产苹果酒工艺及澄清技术研究

Study on Fermentation Production Process of Dry Cider with Immobilized Dried Active Yeast Power and Its Clarification Technology

以苹果为原料,研究了海藻酸钙固定活性干酵母制备干型苹果酒的发酵及下胶澄清工艺技术。结果表明:苹果破碎时用0.1%柠檬酸和0.1%异VC进行护色,并添加0.02%果胶酶和0.05%纤维素酶处理20min,接种0.5%固定化活性干酵母在20～25℃下发酵至高泡期,经糖分调整至潜在酒精度10,再进行二次发酵,苹果原酒中添加0.2g/L明胶、0.2g/L皂土和0.1g/L壳聚糖澄清30min,可得金黄透亮、香气优雅、口感纯净的干型苹果酒。

Apple juice was fermented by calcium alginate-immobilized dried active yeast power to produce dry cider and clarification technology of the cider was studied. Results showed that the optimal fermentation conditions are as follows： inoculation amount of the calcium alginate-immobilized dried active yeast power 0.5%, fermentation temperature 20～25 ℃, and potential alcohol content reaching 10% （V/V） by adding sugars at the stationary phase. Then raw cider is obtained after the second fermentation. After being clarified by 0.2 g/L gelatin, 0.2 g/L bentonite and 0.1 g/L chitosan, the cider product is obtained with the characteristics of light yellow color, transparence, pleasant odor and pure flavor.