固定化酵母在糯米稠酒中的应用

Applied Study on Fermentation of Rice Wine by Immobilized Yeast Cell

以海藻酸钠为载体 ,以CaCl2 和ZnSO4为交联剂制作固定化酵母 ,并将其应用于糯米稠酒的连续发酵。研究结果表明 ,当海藻酸钠溶液浓度为 2 .5 ,以CaCl2 溶液为交联剂制备的固定化酵母 ,应用于糯米稠酒生产的效果较好。连续发酵 5批 ,所得糯米稠酒米香、醇香浓酸甜适中 ,酒体醇厚 ,无苦涩味。

Yeast cell was localized within sodium alginate and calcium chloride and zinc sulfate. Sodium alginate was the carrier and calcium chloride and zinc sulfate was the ionic cross linker. The result indicated that the immobilization of yeast, whose concentration of sodium alginate is 2.5% and whose cross linker is calcium chloride, was the best. After 5 times continuous fermentation, the quality of rice wine were marvelous.