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刊物期号: 200402

酵母生物调节剂对酒精发酵的优化控制

作者: (法)Patrice Pellerin等著,朱立红,温春光译

地址:烟台张裕葡萄酿酒有限公司葡萄酒分公司,山东 烟台  邮编:264000
摘要 导致酒精发酵停滞或缓慢的因素较多,包括甾醇(sterols)合成不足,吸收有毒脂肪酸,乙醇浓度加大,可吸收氮源下降及CO2浓度高等。通过在发酵中期加入生物调节剂,可优化发酵性能。调节剂由铵盐、硫胺素和热失活酵母组成。添加量为300 mg/L,150 h后酒精发酵完全。结果表明,添加生物调节剂,能减少发酵缓慢和停滞的发生,葡萄酒理化指标有所提高,口感不受影响。(一平)
关键词 葡萄酒; 酒精发酵; 生物调节剂
中图分类号: TS262.6;TS261.4;TS262.2 文献标识码: B 文章编号: 1001-9286(2004)02-0097-02

英文标题: Optimizing Control of Yeast Bio-regulator on Alcohol Fermentation

英文作者: Written by Patrice Pellerin et al. (France), Translated by ZHU Li-hong and WEN Chun-guang

英文地址: Zhangyu Grape Wine Brewing Co., Yantai, Shandong 264000, China

英文摘要 Some factors would desist or slow down alcohol fermentation including insufficient synthesis of sterols, absorption of toxic fatty acid, excessive alcohol concentration, reduce of absorbable nitrogen sources, and high CO2 concentration etc. However, the addition of bio-regulator in medium fermentation stage could optimize the fermentation performance. The bio-regulator was made up of ammonium salt, thiamin and heat inactivation yeast. The addition level was 300 mg/L and alcohol fermentation finished thoroughly 150 h later. The experimental results indicated that the addition of bio-regulator could prevent the stagnancy of alcohol fermentation and improve the physiochemical indexes of the wine with no adverse effects on its taste.(Tran. by YUE Yang)
英文关键词 grape wine; alcohol fermentation; bio-regulator
      

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