南丰蜜桔残次果富集培养果酒酵母的研究

Study on enriching culture ratafia yeast high with Nanfeng mandarine orange as raw material

以南丰蜜桔残次果为原料,添加磷酸二氢钾、氯化铵富集培养果酒酵母,对果汁培养基配方和发酵条件进行优化实验,结果表明,果汁培养基最佳配方为:糖含量9%、磷酸二氢钾添加量0·08%、氯化铵添加量0·04%;最适果酒酵母发酵条件为:pH4·5,接种量6%,装液量100mL/250mL,发酵时间16h。

With the below standard fruit of Nanfeng mandarine orange as main material, ratafia yeast was enriched culture by adding KH2PO4, NH4Cl.The optimum medium and culture fermentation condition were concluded that sugar content was 9% and KH2PO4 recruitment was 0.08%, NH4Cl recruitment was 0.04%.The optimum culture fermentation conditions were pH4.5 and inoculation amount 6%, media volume 100mL/250mL, fermentation time 16h.