摘要
生香酵母具有较强的产酯能力,在二锅头酿造中,将异常维克酵母、库氏毕赤酵母两种生香酵母以菌剂模式添加到发酵过程中,考察不同添加量对产酒、产酸及风味成分的影响。结果表明,生香酵母主要活跃在发酵前期,在发酵5 d酒醅中能检测到生香酵母活体菌株;在代谢产物方面,与对照组相比实验组出池酒醅中酒精含量降低,乙酸增高,乳酸变化不大;实验基酒中总酸、总酯和乙酸乙酯含量均得到提升,正丙醇、2-甲基丙醇、3-甲基丁醇等杂醇油含量稍有提升,其余指标影响不大。不同添加量结果表明,添加7.5×10^10 cfu库氏毕赤酵母和添加1.2×10^11 cfu异常维克酵母对基酒乙酸乙酯提升效果较为理想。
Aroma-producing yeast often has strong ester-producing ability.In the production of Erguotou liquor,two kinds of aromaproducing yeast,Wickerhamomyces anomalus and Pichia kudriavzevii,were added in the fermentation process,and the effects of different addition volume on liquor production,acid production and flavor components were investigated.The results showed that,aroma-producing yeast was active in the early stage of the fermentation,and vital strains could be detected in the fermented grains on the fifth day of the fermentation.Compared with the control group,the fermented grains of the test group had lower alcohol content and higher acetic acid content,while the content of lactic acid did not change much.The total acid,ester and ethyl acetate in the base liquor of the test group increased,so did the content of n-propanol,2-methyl propanol and 3-methyl propanol,while other indicators showed little change.The effect of adding 7.5×10^10 cfu P.kudriavzevii and 1.2×10^11 cfu W.anomalus on ethyl acetate in base liquor was ideal.
作者
周森
赵卫鹏
胡佳音
王瑛
李艳敏
朱婷婷
魏金旺
ZHOU Sen;ZHAO Weipeng;HU Jiayin;WANG Ying;LI Yanmin;ZHU Tingting;WEI Jinwang(Niulanshan Distillery,Beijing 101301;Key Laboratory of Urban Agriculture(North China)of Ministry of Agriculture,College of Biological Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)
出处
《酿酒科技》
2019年第11期91-96,101,共7页
Liquor-Making Science & Technology
关键词
生香酵母
乙酸
乙酸乙酯
杂醇油
aroma-producing yeast
acetic acid
ethyl acetate
fusel oil
