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