【摘要】 本文通过添加植酸于黄酒酵母菌生长发酵基质中,研究植酸在黄酒酿造中的应用,初步得出如下结论:①最适植酸添加浓度为0.10%,至主发酵结束,酒精度最大可提高13.16%;②植酸能促进黄酒酵母菌细胞增殖,使酵母菌提前进入对数生长期,提高出芽率,降低死亡率,并表现出较好的同步性,从而加快发酵速度;③植酸使黄酒酵母菌的耐酒精度从16%提高到20%;④黄酒醪中添加植酸,发酵周期缩短且各项理化指标均有较大改善,从而提高了黄酒产量和质量。更多还原

【Abstract】 In this paper, phytic acid(PA)was added into culture broth, the effects of PA on rice wine were studied. The conclusions as follows: ①The optimum PA concentration was 0.10%, alcoholic strength could raise 13.16% markedly at the end of fermentation; ②PA accelerated yeast proliferation and advanced exponential phase, raise gemmating rate, reduced death rate, and speed fermentation rate; ③Adding PA, the alcohol tolerance of yeast advanced 4% from 16% to 20%; ④PA shorted fermentation cycle, improved Chinese rice wine ingredients, and increased yield and quality.更多还原