本研究采用生物量移除技术发酵低醇苹果酒,为低醇苹果酒的研究和开发提供技术参考.实验利用离心将发酵液中的酵母移除一部分,使滤液中还保持有一定量酵母,维持后发酵.实验分析了酵母移除的最佳时间和移除量,得出1.5d～2.0d后移除酵母最合适,离心后活酵母数在106cfu/mL数量级合适.通过该方法,得到了果味丰郁,低酒精度的甜型苹果酒.

The low-alcohol cider produced by biomass reduction technology was studied in this paper.  The must is inoculated with dry yeast and biomass is removed by centrifugation at proper time, and the must was left to be fermented. The results showed that the optimal time for biomass removal was 1.5d~2.0d after fermentation and the number of living yeast after removal was in the range of 106cuf/ml. By using the technology, the good product was obtained with low alcoholic degree and fruity flavor.