Study on Alcohol Fermentation by Uncooked Litchi Seed

The alcoholic fermentation was studied using Uncooked Litchi seed,the best brewing technologies using Litchi seed were defined,the best ratio of the material to water as 1∶2.5,the optimal addition quantity of glucoamylase as 150U/g with natural pH value and 0.5% addition of starter of liquor making,then 4 days fermentation under stable temperature at 30℃,alcoholicity of fermented mash was 4.1%vol,addition of nitrogen source and cellulase could advance fermentation and enhance alcoholicity to be 4.4%vol,and the result of the scaled-up test with 5L flask nearly to the 500mL flask fermentation.in the fermentation course,reducing sugar kept in low level all the time which could effectively inhibit sundry bacteria and ensure fluent fermentation.