酵母生物调节剂对酒精发酵的优化控制

Optimizing Control of Yeast Bio-regulator on Alcohol Fermentation

导致酒精发酵停滞或缓慢的因素较多,包括甾醇(sterols)合成不足,吸收有毒脂肪酸,乙醇浓度加大,可吸收氮源下降及CO2浓度高等。通过在发酵中期加入生物调节剂,可优化发酵性能。调节剂由铵盐、硫胺素和热失活酵母组成。添加量为300mg/L,150h后酒精发酵完全。结果表明,添加生物调节剂,能减少发酵缓慢和停滞的发生,葡萄酒理化指标有所提高,口感不受影响。(一平)

Some factors would desist or slow down alcohol fermentation i ncluding insufficient synthesis of sterols,absorption of toxic fatty acid,exce ssive alcohol concentration,reduce of absorbable nitrogen sources,and high CO 2 concentration etc.However,the addi-tion of bio-regulator in medium ferme ntation stage could optimize the fermentation performance.The bio-regulator wa s made up of am-monium salt,thiamin and heat inactivation yeast.The addition level was300mg/L and alcohol fermentation finished thoroughly150h later. The experimental results indicated that the addition of bio-regulator could pre vent the stagnancy of alcohol fermentation and im-prove the physiochemical inde xes of the wine with no adverse effects on its taste.(Tran.by YUE Yang)