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

Abstract

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；

DING Zhu-Hong, TAN Shu-Ming, WU Jia-Qi, WANG Zhun-Sheng, MU Xian-Hai. Study on Effects of Phytic Acid on Yeast Growth and Fermentation of Rosa roxburghii Tratt Wine[J]. FOOD SCIENCE, 2006, 27(4): 129-133.

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

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