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Alcohol Fermentation from Sugarcane Juice with Fruit Wine Yeast
Author(s): 
Pages: 32-34
Year: Issue:  5
Journal: Food and Fermentation Industries

Keyword:  甘蔗 蔗汁 果酒酵母 酒精发酵;
Abstract: 以新鲜甘蔗压榨汁为原料,常温下用果酒酵母液态深层发酵酿制甘蔗果酒中间制品,探讨甘蔗汁酒精发酵过程中反应特性参数的变化。结果显示,使用0.15~0.30 g/L的果酒酵母作用甘蔗汁,发酵周期为14~20 d,发酵汁乙醇体积分数为4.5%,酸度为1.8%-2.4%,总糖为0.1%,发酵汁呈棕黄色,澄清透亮,酒香浓郁,味道柔和。
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