摘要
以赤霞珠酿酒葡萄为主要原料,通过细胞固定化技术,利用海藻酸钠-PVA混合载体来固定葡萄酒酵母,以固定化载体的相对通透值和凝胶颗粒强度为指标,确定固定化载体最佳制备工艺,结果表明:2%的海藻酸钠和6%的PVA混合作为载体,以4%氯化钙为交联剂,在常温下固化6 h,再转入相同浓度的氯化钙溶液中在4℃下平衡24 h后制成的固定化酵母颗粒传质性能和颗粒强度较佳;同时研究酵母菌在载体中的生长状况和比较固定化酵母与游离酵母的发酵性能,并进行酿酒试验,结果表明:酵母菌可以在固定化载体中良好生长,总菌浓度达到了109级数,在发酵性能上固定化酵母的发酵速度和发酵周期均优于游离酵母,并且固定化酵母发酵所得葡萄酒的残糖为1.97 g/L,酒精度为11.5°,游离酵母的残糖为3.84 g/L,酒精度为10.9°,两者几乎无差别。
Based on Cabernet Sauvignon grapes as the main material,through using the technique of immobilization cell,Sodium alginate-PVA mixed was used for Saccharomyces cerevisiae immobilization.The fermentation performance and mechanical intensity of immobilized S.cerevisiae under different conditions were determined and optimized to improve characteristics of the carrier,the results showed that 2 % sodium alginate and 6 % of PVA mixed as the carrier,with 4 % calcium chloride solution as crosslinking agent curing 6 h at room temperature,again into the same solution balancing 24 h in 4 ℃,so the characteristics of the carrier is better;while comparing the fermentation performance of immobilized yeast and free yeast and winemaking experiment,the results showed that S.cerevisiae could grow well in the carrier,and the total bacterial count could reach at 109 series,while the fermentation speed and fermentation period of immobilized yeast were superior to free yeast,and immobilized yeast got the wine,residual sugar 1.97 g/L,alcohol 11.5°,free yeast got the wine,residual sugar 3.84 g/L,alcohol 10.9°,both almost there.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期18-22,共5页
Food Research and Development
基金
新疆生产建设兵团八师工业科技攻关计划(2009QY09)
关键词
海藻酸钠-PVA
固定化酵母
葡萄酒
sodium alginate-PVA
immobilized Saccharomyces cerevisiae
wine
作者简介
徐建东（1975-），男（汉），读硕士研究生．主要研究方向：农产品加工与贮藏。
通信作者：童军茂（1963-），男．教授预士生导师，主要研究方向：果蔬保鲜与贮藏、农产品加工。
