【摘要】 通过使用不同包埋量的固定化酵母,进行黄酒发酵实验,探索发酵过程中黄酒的理化指标及风味物质的变化。以不同浓度酵母发酵液与1.5%的海藻酸钠及4%CaCl₂溶液制成固定化酵母,进行黄酒发酵实验。结果表明,固定化酵母包埋量为1.0×10⁷个/mL生成的酯类总量最高,发酵体系醇酯比较小（3.77）,同时香气K值较大（12.87）,香气强度大,在固定化条件下是理想的酵母包埋量。更多还原

【Abstract】 In order to explore the changes of physiochemical indexes and flavor substances of Huangjiu in the fermentation process,Huangjiu fermentation experiments were carried out by using immobilized yeast with different embedding amount. The immobilized yeast was made from different concentrations of yeast fermentation liquid, 1.5 % sodium alginate and 4 % CaCl₂ solution. The results showed that when the embedding amount of immobilized yeast was 1.0×10⁷ cell/mL, the total yield of esters was the highest, the alcohol-ester ratio of the fermentation system was small（3.77）, the K value of aroma was high（12.87）, and the aroma intensity was high.It was proved to be the ideal embedding amount of immobilized yeast.更多还原