食品工业科技Issue(9)：300-302,305,4.
酿制香蕉酒过程中乙醛含量的控制
Controlling acetaldehyde in the banana wine brewage
摘要
Abstract
Using the self-screening yeast Saccharomyces cerevisiae W6 as the strain,the impaction on the content of acetaldehyde after alcohol fermentation was studied by using single factor experiments and response surface analysis methodology,the impact factors included sugar,sulfur dioxide,ammonium dibasic phosphate,ammonium sulfate.And the relationship between the content of acetaldehyde and the adding of four factors can also be concluded.The best option：sugar content was 22°Bx,sulfur dioxide dosage of 60mg/L,ammonium dibasic phosphate in the dosage of 600mg/L,ammonium sulfate addition level 639.35mg/L.For the production of low-sulfur type of banana wine provide the theoretical basis.关键词
香蕉酒/酵母/乙醛/响应面实验设计Key words
banana wine/yeast/acetaldehyde/response surface analysis methodology分类
轻工纺织引用本文复制引用
韦娜,朱晓芳,钟秋平..酿制香蕉酒过程中乙醛含量的控制[J].食品工业科技,2011,(9):300-302,305,4.基金项目
海南大学博士启动基金项目 （）
“十一五”国家科技支撑计划项目 （）
