摘要
发酵型果酒是指以水果为主要原材料酿制而成的低度酒,营养丰富,风格独特。而发酵果酒一般采用两种发酵方式,传统游离型酵母发酵和固定化酵母发酵。综述了固定酵母细胞发酵果酒研究进展。主要从酵母细胞固定方法,固定化酵母发酵果酒的特点以及此方法在果酒上的应用等方向进行阐述。
Fermented fruit wine is a kind of low alcohol wine brewed with fruit as the main raw material.It has rich nutrition and unique style.The traditional free yeast fermentation and the immobilized yeast fermentation are used in the fermentation of fruit wine.This paper reviewed the research progress of fruit wine fermentation by immobilized yeast cells.This paper mainly introduced the methods of yeast cell immobilization,the characteristics of immobilized yeast fermentation and the application of this method in fruit wine.
作者
马烁
赵华
MA Shuo;ZHAO Hua
出处
《酿酒》
CAS
2022年第4期14-16,共3页
Liquor Making
基金
宁夏回族自治区重点研发计划重点项目(2020BDE43008-02)。
关键词
固定化细胞
发酵
果酒
immobilized cell
fermentation
fruit wine
