主发酵

在果酒生产中，主发酵的工艺条件是关键。

During fruit wine processing , the main fermentation technological conditions are the key factors .

其最佳工艺参数为：酵母接种量为0.3%，主发酵温度25℃，后发酵温度20℃，糖度15%，果胶酶浓度2.0×105U/mL。

The optimum processing parameters were determined : inoculum 0.3 % , main fermentation temperature 25 ℃, post-fermentation temperature 20 ℃, sugar content 15 % and pectinase concentration 2.0 × 105 μ / ml.

在主发酵结束前不添加SO2，而是在主发酵期前采用高锰酸钾灭菌；

Sterilization by potassium permanganate and no addition of SO2 before the ending of chief fermentation ;

宣木瓜酒发酵过程中主要成分含量的变化结果表明，主发酵前维生素C为95.2mg/100g、总黄酮16.3mg/100g、齐墩果酸135mg/100g。

Before primary fermentation , the content of vitamin C , total flavone and oleanolic acid in the wine were 95.2 mg / 100 g , 16.3 mg / 100 g and 135 mg / 100 g respectively .

实验结果表明：发酵液在自然pH值时，主发酵期在接种后的24～48h，发酵效果最佳。

The results showed that the main fermenting stage was from 24 to 48 hours after yeasts inoculated into the whey liquor , whose pH value was supposed to remain naturally .

主发酵温度为20℃，时间为5d，调整后总糖度为20%，菌种添加量为5%；

The main barmy temperature is 20 ℃ and the time is 5 d. The total condition of sugar is 20 % after coordinating .

结果表明：发酵温度、糖度、pH值、酵母接种量均为显著因素，最佳工艺条件为：主发酵温度28℃，糖度22%，pH值为4.0，酵母接种量为5%。

The results showed that fermentation temperature , sugar degree , pH and inoculum concentration had obvious effects on the pineapple cinder fermentation wine . The optimum conditions for fermentation , fermentation temperature 28 ℃, sugar degree 22 % , pH4.0 and inoculum concentration 5 % , were obtained .

发酵条件对刺梨果酒主发酵作用的影响

Effects of Fermentation Conditions on Chief Fermentation of Rosa Roxburghii Tratt Fruit Wine

通过对客家黑糯米酒发酵条件进行研究，发现随着发酵温度的升高，主发酵速度加快。

This thesis studies the fermentative condition of making black husked glutinous rice wine .

主发酵温度越高，甲醇和杂醇油生成量越多；

The higher the temperature , the more methanol and fusel oil was produced .

对宣木瓜酒主发酵条件采用了正交实验法进行优化。

The chief fermentation conditions of Chaenomeles speciosa S.Nakai wine were optimized by orthogonal experiments .

结果表明，初始葡萄糖含量和主发酵温度对总高级醇生成量的影响为极显著，初始氨态氮含量的影响为显著。

The result indicated that the influence of initial glucose content and primary fermentation temperature on the higher alcohols content were extremely significant , and that of initial ammonia nitrogen content was significant .

5株通过质粒转导而获得β-葡聚糖酶基因的下面啤酒酵母，都能在啤酒主发酵期内将麦芽汁中90%以上的β-葡聚糖分解。

Five strains of Saccharomyces uvarum , having obtained the β - glucanase gene by plasmid transduc-tion , were all able to decompose P-glucan over 90 per cent in the wort during the main fermentation of beer brewing .

以影响醋酸异戊酯生成速度较大的温度作为操作变量，模拟啤酒生产主发酵过程，研究稳定啤酒风味的最适宜温度控制策略。

By simulation the fermentation process in producing beer and using temperature which Can affect the speed of synthesizing isoamyl acetate to a great degree as operating variation , this paper studies the optimum temperature control method to keep the beer taste best .

酒基中杂醇油的含量随着发酵液含糖量的升高而增加，主发酵结束后，杂醇油的含量随着陈酿的进行而减少，含糖量超过27%时，在发酵液中检测出组胺。

The fusel oil content in the fermentation fluid increase with the sugar content . After the main fermentation , the contents of fusel oil are reduced by the aging . When the content of sugar was more than 27 % , histamine is detected .

最后用重组酿酒酵母菌做啤酒发酵试验，检测主发酵结束后发酵液中的纤溶酶含量，为生产具有降血脂溶栓功能的保健啤酒提供理论支持和依据。

Finally , use the recombinant Saccharomyces yeast make the beer fermentation test , detection the plasminogen content in the fermentation broth after the end of the main fermentation , to provide theoretical support and the basis for the production of lipid-lowering the thrombolysis function of .

啤酒生产中麦汁发酵过程的实验室模拟Ⅱ麦汁（主）发酵过程的热跟踪监测

The lab simulation of the industrial wort fermentation in beer brewing ⅱ . Heat effect monitoring and following of the wort fermentation process

主酵温度8~10℃，接种量3%，主发酵15d，后发酵30d。

The main fermentation temperature of 8 ~ 10 ℃, the vaccination quantity of 3 % , the chief fermentation period of 15 d and prophase fermentation period of 30 d were the best condition .