苹果白兰地生产新工艺研究Ⅰ——菌种的驯化

Production process of Brandy with Apple juice I: Microorganisms

对两种自然选育的苹果酒酵母和一种工业化的酿酒高活性干酵母进行驯化,筛选出了一株较为理想的发酵菌株2401(驯化糖度为13%)。发酵-渗透蒸发耦合实验表明,25℃时细胞密度24小时即可达到108个/ml,经过分离出产物后,细胞浓度有所提高;发酵96小时,残糖浓度下降到4%以下。结果表明,该菌种在苹果加工制造苹果白兰地和发酵苹果汁软饮料方面具有工业开发前景。

A preferential strain was isolated from three yeast microbes. Experiments coupling ferment showed that the inoculating strain in apple juice grew up to a cell concentration of 10^8/ml in initial 24 hours. After fermenting for 96 hours, the utilizable saccharide in the broth decreased down to 4%. The collected at down-stream of the membrane had an alcohol concentration of up to 28%.