香蕉白兰地的发酵工艺研究

Effect of AWRi R2 Saccharomy Cescerevisiae on the Fermentation Process of Banana Brandy

摘要:

本文研究了AWRi R2酿酒酵母在不同条件下（发酵温度、接种量和初始外观糖度等）对香蕉发酵工艺的影响。结果表明:该菌种的生物量随着培养温度的升高而有所增加，其对数生长期为培养时间4~20 h之间。发酵温度对发酵过程影响较大，当发酵温度为28 ℃时，pH值（或总酸含量）的稳定性、糖(总糖或还原糖)的消耗量及产酒精量都要优于其他温度组。接种量为2%时，产酒量最高。综合考虑糖消耗速率和产酒量，初始外观糖度为20%时，发酵效果最好。本研究可为AWRi R2酿酒酵母在香蕉白兰地生产中的应用奠定一定的基础。

Abstract:

In order to explore the role of AWRi R2 saccharomy cescerevisiae in the fermentation process of banana brandy, the effect of technological parameters such as fermentation temperature, inoculum size and initial appearance Brix on indicators related to banana brandy fermentation process, such as pH, total acid, total sugar, reducing sugar, and alcoholicity, were studied. First, the results of the growth curve of AWRi R2 saccharomy cescerevisiae at different temperatures showed that, the biomass of the bacteria increased as the culture temperature rose, and the logarithmic growth phase was about 4~20 h in the whole incubation time. The fermentation temperature had great effect on the fermentation process, i.e., the stability of the pH value (or total acid content), the consumption of sugar and the amount of ethanol production were better than other temperature groups, when the fermentation temperature was 28 ℃. When the inoculum size was 2%, the alcoholicity was highest. Taking the sugar consumption rate and the production of alcohol into consideration, the initial appearance of Brix was 20% was best. This study laid a certain foundation for the application of AWRi R2 Saccharomy cescerevisiae in banana brandy fermentation.