固定化酵母菌发酵对酒精品质的影响

The effect on the alcohol fermentation by Immobilized yeast

进行了固定化酵母与游离酵母产酒精发酵实验.通过测其酒精体积分数、酸度、糖度进行对照比较,分析固定化酵母与游离酵母在产酒精等方面的差异.结果表明,在酒精体积分数方面,固定化酵母发酵比游离酵母发酵酒精体积分数高40%左右;在酸度方面,固定化酵母发酵液比游离酵母发酵液酸度更稳定,变化更小;在糖度方面,固定化酵母发酵液比游离酵母发酵液糖度低15%左右.固定化酵母细胞在发酵产酒精方面与游离细胞相比,具有很大的优势.

This paper discussed the experiment of comparing the immobilized yeast with the free yeast by determining their sugar degree values, alcohol degree values and acidity according to the alcohol fermentation, analyzed the differences between immobilized yeast and free yeast,and the results showed that when fermented by the immobilized yeast, it had a higher alcohol degree than that fermented by free yeast, which increased about 40~; the acidity of the liquid fermented by immobilized yeast was more stable, changed less, and the sugar degree value of the liquid fermented by immobilized yeast is 15 % lower than that fermented by the free yeast so that the immobilized yeast is better than free yeast in the aspects of producing alcohol by fermenting.