| 固定化酵母酿造黄酒试验初报 |
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| 引用本文： | 胡萸英
,陈士怡.固定化酵母酿造黄酒试验初报[J].浙江大学学报(理学版),1989(1). |
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| 作者姓名： | 胡萸英 陈士怡 |
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| 摘 要： | 本文用海藻酸钙凝胶固定活酵母细胞酿造黄酒试验在实验室获得成功,试验结果表明:(1)黄酒发酵周期为10天,与传统生产工艺相比可缩短50—70天;(2)本试验制成之黄酒含乙醇16％(v)左右,糖份为0.6(g/1OOml),总酸为0.4(g/100ml)以下。
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| 关 键 词： | 固定化酵母细胞 酿造酒 黄酒 酒 |
Application of Immobilized Yeast Cells in Brewing Yellow Rice Wine |
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| Hu Yuying,Chen Shiyi.Application of Immobilized Yeast Cells in Brewing Yellow Rice Wine[J].Journal of Zhejiang University(Sciences Edition),1989(1). |
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| Authors: | Hu Yuying Chen Shiyi |
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| Institution: | Hu Yuying Chen Shiyi |
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| Abstract: | Living yeast cells of Saccharomyces cerevisiae immobilized in calcium alginate gel beads were successfully applied to brewing yellow rice wine in our laboratory. The experiment shows : (1) The period of fermention for brewing yellow rice wine is 10 days, which decreases about 50-70 days in comparison with that of conventional process. (2) In this experiment, the yellow rice wine contains alcohol above 16%v, reduced sugar 0.6g/100ml, and all acids below 0.4g/100ml. |
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| Keywords: | immobilized yeast cells brewing wine yellow rice wine |
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