作　　者： ; ; ; ; ; ; (吕顺）;

机构地区： 华南农业大学食品学院

出　　处： 《中国食物与营养》 2011年第12期32-35,共4页

摘　　要： 比较4种干酵母对香蕉果酒的发酵特性和品质的影响。绘制不同干酵母在发酵过程中的生长曲线和酒精、残糖变化曲线,并对比不同干酵母在高糖度和高浓度SO2香蕉汁中的发酵能力。原酒陈酿180d后,进行感官评定并测定其杂醇油的含量。结果表明,安琪葡萄酒活性干酵母发酵过程中酒精度增加速度与残糖下降速度均较快,在高浓度SO2和高糖度条件下发酵能力较好;不同干酵母发酵的酒中杂醇油生成量不同;用安琪干酵母酿造果酒感官评分最高。安琪葡萄酒活性干酵母发酵速度较快,所得产品感官品质好,是香蕉酒酿造的良好选择。 The objective of this research is to make comparison of the effect of 4 kinds of dry yeast on the fermentation characteristics and wine quality.The curves of yeast growth,alcohol and residual sugar from different active dry yeast（ADY） were drawn.The fermentability of different ADY in the high sugar and high sulfur dioxide concentration banana juice was compared.After aging for 180 d,sensory evaluation was conducted and the content of fusel oil was measured.Results showed that angel ADY growed faster in banana pulp,and fermented better under high sugar content and high SO2 concentration.There was a difference of banana wine fermented by 4 ADY on the content of fusel oil.The highest sensory score of banana wine was obtained through fermented by angel ADY.Angel ADY showed good fermentation ability and was a optimal choice in banana brewing.

关 键 词： 香蕉 活性干酵母 果酒

领　　域： [轻工技术与工程] [轻工技术与工程]