安徽农业科学Issue(19)：10273-10275,3.
龙眼-菠萝复合果酒双酵母混合发酵研究
Study of Double Yeast Fermentation Condition in Longan-Pineapple Compound Wine
摘要
Abstract
[Objective] To study the impact of double yeast fermentation on the quality of longan-pinapple compound wine, so as to provide references for its production. [Method] Two kinds of fruit wine yeast strains were mixed together to lest the fermentation effect on longan pineapple compound wine. [Result] The single-factor test showed that longan-pineapple compound wine, which was made from the mixture of fruit wine yeast GJJM 1.69 and GJJM 1.67. had a better color and flavor, as well as a higher alcohol yield rate, in compared with that made from single GJM 2. 92 grape wine yeast and other combinations of the double wine yeast. The optimal conditions for the fermentation of fruit wine yeast GJJM 1.69 and GJJM 1.67 mixture in the production of longan-pineapple compound wine were 6 × 103 cells/ml inoculations, 0. 006 mg/L sodium bisulfate, 26% of initial fermentation sugar concentration and pH 3.4. [Conclusion] The longan-pineapple compound wine produced in this study had good taste and high nutrients.关键词
龙眼-菠萝复合果酒/果酒酵母/双酵母发酵Key words
Longan-pineapple compound wine/ Wine yeast/ Double yeast fermentation分类
农业科技引用本文复制引用
黄夏,陆璐,农志荣,杨昌鹏,陈智理,石少华..龙眼-菠萝复合果酒双酵母混合发酵研究[J].安徽农业科学,2012,(19):10273-10275,3.基金项目
广西高校优秀人才资助计划项目(桂人教[2009]62号). （桂人教[2009]62号）
