【摘要】 本文利用植酸作为发酵促进剂,应用于刺梨果酒发酵中,研究其对酵母菌的生长繁殖及刺梨酒发酵作用的影响,结果如下:(1)添加植酸能缩短发酵周期、降低刺梨果酒的残糖量,提高发酵的酒精度;(2)添加植酸能促进酵母菌的增殖,促进酵母细胞出芽,使其提前进入对数生长期;(3)植酸使酵母的耐酒精能力提高;(4)试验条件下植酸最佳添加量0.08%。更多还原

【Abstract】 Phytic acid (PA) was applied in Rosa roxburghii Tratt wine for studing the effects on yeast growth and propagation and fermentation of the wine. The results were as follows: (1) PA shortened the fermentation time, reduced the sugar residue and increased the alcohol content; (2) PA accelerated the yeast growth and proliferation, advanced the logarithmic growth phrase and promoted the yeast gemmation; (3) PA improved the alcohol tolerance of yeast; (4) The optimum PA concentration was 0.08% in.the test.更多还原