在红色 (Sorghum bicolor L. Moench) wort 发酵过程中提高酵母酒精的产量
Arthur K Amisi1,2,3, Jean-Claude T Bwanganga4,5
1Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo. arthur.amisi@unikin.ac.cd.
AMB Express
|October 10, 2025
概括
在酒前从变色的中提取多,可以增强酶活性,从而导致酒中酒精含量更高. 发酵温度也显著影响酒精的生产和酵母的生长.
科学领域:
- 造科学 造科学
- 农业化学 农业化学
背景情况:
- wort发酵质量取决于温度,pH值和化合物等参数.
- 聚醇抑制的酶活性,影响酒中的糖和酒精生产.
研究的目的:
- 为了证明在酒前的多烯提取增加了酶活性和降解糖.
- 通过控制多醇含量和发酵温度来优化酒的生产.
主要方法:
- 在变色和非变色中研究的多含量.
- 在两个温度 (12°C和25°C) 下,在不同的时间内发酵.
- 测量酒精含量和酵母生长作为关键指标.
主要成果:
- 在12°C下发酵的变色,产生的酒精含量最高 (7.53%).
- 聚烯提取和发酵温度显著影响了酒精产量和酵母菌的增殖.
- 优化条件提高了降低糖的生产,以提高酒精含量.
结论:
- 制前的聚烯提取对于改善麦酵素活性至关重要.
- 发酵温度对麦酒的酒精生产和酵母健康起着重要作用.
- 这项研究为在酒中整合红色麦芽提供了有价值的数据.
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