利用醋酸发酵液提高清香型白酒中酸酯含量的研究  

Improving the content of acids and esters of fen-flavor liquor using ending liquor

作　　者：王文阳[1] 肖冬光[1] 杜丽平[1] 张艳英 陈原[1] 

机构地区：[1]工业发酵微生物教育部重点实验室天津市工业微生物重点实验室天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2012年第1期40-43,共4页China Brewing

基　　金："十一五"国家科技支撑计划项目(2008BAI63B06)

摘　　要：以清香型白酒生产的副产物大曲酒尾为培养基主要成分,经醋酸发酵制取醋酸发酵液,将其应用于清香型白酒生产中,通过考察醋酸发酵液的添加量,研究了其对酒醅发酵和清香型白酒酸酯含量的影响。试验结果表明,采用"清蒸二次清"工艺,在大酒醅发酵时添加醋酸发酵液,发酵结束后大酒醅酒精度略微下降,但添加醋酸发酵液可明显提高大渣酒中的主体酸酯含量;二酒醅发酵按照传统工艺进行,发酵结束后二酒醅酒精度呈增加趋势,二酒中的酸酯含量与对照无明显变化。理化指标结果表明,当醋酸发酵液添加量使大酒醅含量为3.0mg醋酸/g醅时,酒中主体酸酯含量提高较为显著,大酒中乙酸和乙酸乙酯分别提高了138.35%和85.43%,2次发酵总酯提高了25.93%。Using ending liquor of fen-flavor liquor＇s by products as the main components of the medium,the acetic acid liquid by acetic fermentation was obtained,and then utilized in the production of fen-liquor.The effects of adding amount of acetic acid liquid on fermentation and contents of acids and esters of fen-flavor liquor were studied.The results were as follows： Adding acetic acid liquid increased the acidity of the fermented grains,resulted to the alcohol content decreased slightly in the fermented grains,but adding acetic acid liquid could improve the main acids and esters significantly.According to the physiochemical parameters,when adding acetic acid liquid and made the acidity of the fermented grains reached 3.0mg/g,the acids and esters improved significantly,the acetic acid and ethyl acetate increased by 138.35% and 85.43%,respectively,and the total esters of two fermentations increased by 25.93%.

关 键 词：酒尾 醋酸菌 醋酸发酵液 清香型白酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]