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《Guangzhou Food Science and Technology》 2004-01
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Studies on Phytic Acid in Rice Wine

Xia Yan-qiu1,Wang Zhi-jun1 , Zhu Qiang2, Shen Yan3 (1. College of Bioscience and Biotechnology, Yangzhou University, Yangzhou 225009) (2. Huaihai institute of Technology, Lianyungang 222005) (3. College of agriculture, Yangzhou University, Yangzhou 225009)  
In this paper, phytic acid(PA)was added into culture broth, the effects of PA on rice wine were studied. The conclusions as follows: ①The optimum PA concentration was 0.10%, alcoholic strength could raise 13.16% markedly at the end of fermentation; ②PA accelerated yeast proliferation and advanced exponential phase, raise gemmating rate, reduced death rate, and speed fermentation rate; ③Adding PA, the alcohol tolerance of yeast advanced 4% from 16% to 20%; ④PA shorted fermentation cycle, improved Chinese rice wine ingredients, and increased yield and quality.
【CateGory Index】: TS262.4
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