【摘要】 介绍了通过Al3+置换固化海藻酸钠固定化酵母菌种制备猕猴桃果酒的发酵工艺。猕猴桃原果汁经调整糖度和巴氏灭菌后,接种经Al3+置换固化的海藻酸钠固定化酵母菌种,然后进行恒温发酵。正交试验分析结果得到最优工艺条件:0.3%的酿酒酵母接种量,并用2.0%Al3+固化经海藻酸钠固定化酵母菌种,于15℃下发酵。测得最优条件下发酵得果酒的酒度为11.66,Vc含量为879mg/L,吸光度为0.120,该猕猴桃果酒风味佳,色泽金黄透亮,Vc保留率高。添加适量明胶、皂土或琼脂对可提高酒体的澄清度和稳定性。更多还原

【Abstract】 This paper introduce a process of Kiwifruit dry wine with aluminum(III) alginate-immobilized yeast.After adjusting the sugar content of the Kiwifruit juice and pasteurism,The aluminum(III) alginate-immobilized yeast was added and then fermentation at constant temperature.The orthogonal experiments results showed that the better quality were obtained for dry wine fermented with 2.0% aluminum(III) alginate-immobilized 0.3% yeast at 15℃ temperature.The indices of the dry wine on the optimization experiment conditions as follows: the alcoholicity was 11.66,the Vc content was 879mg/L and the A520 as 0.120.the stability and clarity of The Kiwifruit dry wine were enhanced after added proper content of clarifier such as glutin,agar and benotonite.更多还原