甘蔗渣固定化酵母酿造百香果果酒的研究

以甘蔗渣为载体吸附固定酿酒酵母（Saccharomyces cerevisiae）YJSF190，并以游离酵母作为对照，采用固定化酵母酿造百香果果酒，比较两种酵母发酵果酒中的乙醇、残糖、有机酸和乙酸乙酯含量。结果表明，游离酵母酿造百香果果酒乙醇产量为96.36 g/L，乙醇产出速率为2.01 g/（L·h），总残糖含量为5.14 g/L，乙酸乙酯含量为14.3 mg/L，乙酸、草酸、酒石酸、苹果酸、柠檬酸、琥珀酸含量分别为21.67 g/L、0.44 g/L、0.91 g/L、3.80 g/L、44.54 g/L、3.16 g/L；固定化酵母酿造果酒乙醇产量为98.22～124.37 g/L，乙醇产出速率为2.05～3.11 g/（L·h），总残糖含量为3.62～4.09 g/L，乙酸乙酯含量为15.7～22.86 mg/L；乙酸、草酸、酒石酸、苹果酸、柠檬酸、琥珀酸含量分别为15.11～20.18 g/L、0.27～0.44 g/L、0.78～0.96 g/L、2.61～3.80 g/L、33.40～45.83 g/L、2.22～2.68 g/L。表明固定化酵母可应用于酿造百香果果酒。

Passion fruit wine brewed by immobilized yeast with bagasse

The Saccharomyces cerevisiae YJSF190 was adsorbed and fixed with bagasse as the carrier. Using the free yeast as control, the passion fruit wine was brewed by immobilized yeast, and the contents of ethanol, residual sugar, organic acid and ethyl acetate in passion fruit wine fermented by 2 kinds of yeast were compared. The results showed that the ethanol yield of passion fruit wine brewed by free yeast was 96.36 g/L, production rate of ethanol was 2.01 g/(L·h), the content of total residual sugar was 5.14 g/L, the ethyl acetate content was 14.3 mg/L, and the contents of acetic acid, oxalic acid, tartaric acid, malic acid, citric acid and succinic acid were 21.67 g/L, 0.44 g/L, 0.91 g/L, 3.80 g/L, 44.54 g/L and 3.16 g/L, respectively. The ethanol yield of passion fruit wine brewed by immobilized yeast was 98.22-124.37 g/L, the production rate of ethanol was 2.05-3.11 g/(L·h), the content of total residual sugar was 3.62-4.09 g/L, the ethyl acetate content was 15.7-22.86 mg/L, and the contents of acetic acid, oxalic acid, tartaric acid, malic acid, citric acid and succinic acid were 15.11-20.18 g/L, 0.27-0.44 g/L, 0.78-0.96 g/L, 2.61-3.80 g/L, 33.40-45.83 g/L and 2.22-2.68 g/L, respectively. The results showed that the immobilized yeast could be used to brew passion fruit wine.