| 摘要 |
PURPOSE:To remove the smell of treated fruit juice effectively from a liquor made from fruit juice, by treating the liquor with yeast. CONSTITUTION:A liquor made from fruit juice is treated with a yeast or immobilized yeast. The yeast is e.g. Schwaniomyces occidentalis IFO1841, Schwaniomyces persounii IFO1842, etc., and the former strain gives constantly stable effect. The yeast may be cultured either by aeration or by stationary cultivation, however, the aeration culture is preferable in view of the yield of the yeast cells. The density of yeast cells in the yeast-treatment process is 2X10<7>- 5X10<8>/ml, preferably 1X10<8>/ml. Too high yeast density causes the transfer of the yeast smell to the product. The yeast treatment is carried out at 10-35 deg.C, preferably about 15 deg.C, for 1hr-3 days according to the treatment temperature. |
