果胶酶在酒精浓醪发酵中的应用研究

Application of Pectinase in High Gravity Fermentation of Ethanol

探讨果胶酶在酒精浓醪发酵中的应用。实验室小试结果表明:在酵母菌接种前加入果胶酶,添加量为每克原料80个单位,可有效降低醪液黏度,增加酵母菌以及糖化酶与原料的接触效果,能提高淀粉出酒率1%,缩短发酵周期4 h。

This article explores the application of pectinase in the high gravity fermentation of ethanol.The results showed that when the proportion of pectinase was 80 u/g raw materials,the viscosity of the mash could be effectively reduced,and the performance of saccharifying enzymes and yeasts could be increased.Compared with the control,the ethanol yield increased by 1%,and the fermentation time shortened by 4 hours.