固定化酵母在糯米酒中的应用研究

Study of the immobilized yeast cell's application in the rice wine

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 。

With sodium alginate as the carrier, with calcium chloride and zinc sulfate as the ionic cross linker, the immobilized yeast is produced and is used for the continuous fermentation in rice wine. The final result indicates the best immobilized yeast for the rice wine. Its concentration of sodium alginate is 2.5% and its ionic cross linker is calcium chloride. After 5 continuous fermentations, the quality of rice wine is marvelous.