食品科学 ›› 2006, Vol. 27 ›› Issue (4): 129-133.

• 工艺技术 • 上一篇    下一篇

植酸对刺梨果酒发酵作用及酵母菌生长影响研究

 丁筑红, 谭书明, 伍佳琪, 王准生, 母先海   

  1. 贵州大学生命科学学院
  • 出版日期:2006-04-15 发布日期:2011-09-13

Study on Effects of Phytic Acid on Yeast Growth and Fermentation of Rosa roxburghii Tratt Wine

DING  Zhu-Hong, TAN  Shu-Ming, WU  Jia-Qi, WANG  Zhun-Sheng, MU  Xian-Hai   

  1. College of Life Sciences, Guizhou University, Guiyang 550025, China
  • Online:2006-04-15 Published:2011-09-13

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%。

关键词: 植酸, 刺梨果酒, 酵母, 发酵作用

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.

Key words:  , phytic acid(PA); Rosa roxburghii Tratt wine; yeast; fermentation;