蓝莓酒酵母固定化载体的研究

以游离酵母为对照,测定海藻酸钠-壳聚糖和加有SiO2、Al2O3的海藻酸钠-壳聚糖为载体的蓝莓酒酵母固定化颗粒的机械强度、发酵后的酒精度和残糖量的变化、使用寿命及果酒风味,选出良好的固定化载体。结果表明,强化后的载体机械强度提高10.9%,酒精和糖度变化快,发酵周期为3d,果酒风味提高,最佳浓度配比为壳聚糖0.8%、SiO21.4%、Al2O30.8%。证明强化后的载体机械强度强,发酵效果好,稳定性高,使用寿命长,在实践生产中有利于生产成本的降低,发酵产品风味的改善。

Study On the immobilization carrier to immobilize blueberry wine yeast

Comparing with free yeast,measured the mechanical strength,changes of alcohol content and residual sugar after ferment,service life and the wine flavor of immobilized blueberry yeast particles that with sodium alginate-chitosan and adding SiO_2,Al_2O_3 sodium alginate-chitosan as carrier.The results showed that the mechanical strength of strengthen immobilized carrier was increased 10.9%.alcohol and sugar content was changed rapidly,fermentation cycle was three days,the wine flavor was improved.The optimized conditions was Chitosan 0.8%,SiO_2 1.4%,Al_2O_3 0.8%.It showed that the strengthen immobilized carrier could enhanced the mechanical strength,stability service life and the effect of fermentation,it was more conductive to lower production costs,and improved the flavor of fermentation products in practice.