生香酵母对特香型白酒风味风格的影响研究  

Effects of Aroma-producing Yeast on the Style and the Flavor of Site Liquor

作　　者：余伟民[1] 徐小明[1] 林培[1] 吴生文[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2012年第1期24-27,共4页Liquor-Making Science & Technology

基　　金：江西省科技支撑计划项目(项目编号:2009BGA02800)分支项目

摘　　要：生香酵母具有较强的氧化特性和产酯能力,特香型白酒生产中,在入池发酵的酒醅中添加生香酵母,考察其对发酵所产基酒中醇、醛、酸、酯等风味成分及其风格的影响。结果表明,总酯、四大乙酯和丙酸乙酯均有较大的增幅,各主要酯比例变化不大;总酸最大提高12.20%,乙酸、丙酸和丁酸均有较大提高;能适当增加醇类的含量;醛类变化规律不明显。经品评,添加生香酵母可使酒体醇厚、诸香协调,不会改变特香型白酒的风味风格。Aroma-producing yeast has strong oxidation properties and ester-producing capabilities. In the production of Site liquor, aroma-producing yeast was added in fermented grains for pit entry and its effects on flavoring substances such as alcohols, aldehydes, acids and esters in base liquor and its effects on the style of Site liquor were investigated. The results showed that the content of total esters, four main kinds of ethyl esters, and ethyl propionate increased greatly, there was little change in the proportion of major esters, total acids content increased by 12.20 % to the maximum, the content of acetic acid, propionic acid and butyric acid also increased greatly, alcohols content increased a little and the change of aldehydes was not evident. Through sensory evaluation, the base liquor produced by addition of aroma-producing yeast was more harmonious, and the flavor and the style of Site liquor would not change.

关 键 词：微生物 生香酵母 特香型白酒 风味 风格 

分 类 号：TS262.31[轻工技术与工程—发酵工程]