不同酿酒酵母(Schromycese cerovisea)对黄酒挥发性香气物质的影响  

Influences of different yeast strains on producing volatile components in production of yellow rice wine

作　　者：陈佳楠[1] 陈双[1] 徐岩 

机构地区：[1]江南大学,酿酒科学与酶技术中心,酿造微生物与应用酶学实验室,食品科学与技术国家重点实验室,江南大学教育部工业生物技术重点实验室,江苏无锡214122

出　　处：《工业微生物》2013年第1期30-35,共6页Industrial Microbiology

基　　金：科技部"十一五"国家科技支撑计划重点项目(2007BAK36B02);科技部"十一五"国家科技支撑计划重点项目(2008BAI63B06)

摘　　要：研究不同酵母菌株对黄酒挥发性香气物质形成的影响,采用4种不同酿酒酵母(黄酒活性干酵母、工业生产用黄酒酵母HJ-1,HJ-2、耐高温活性干酵母(NGW))菌株进行实验室黄酒酿造试验,采用固相微萃取-气质联用技术测定了发酵后四种黄酒中挥发性香气物质含量,检测出与酵母相关的27种挥发性成分。研究结果表明不同酵母菌株酿制黄酒样品挥发性香气物质存在明显的差别。其中,HJ-2菌株β-苯乙醇,总酯含量较高,香气较为纯正;NGW活性干酵母挥发性酸含量较高;黄酒活性干酵母挥发性酯含量较低。本研究发现通过选用不同酵母菌株能够有效的调节黄酒生产风味物质的形成。The influences of different yeast strains on the production of volatile components in yellow rice wine （ Chinese Rice Wine） were studied. Four different kinds of yeasts （ NGWDIY, HJDIY, H J-1, H J-2） were selected for fermentation experiment. 28 volatile compounds associated with yeasts in yellow rice wine produced by different strains were determined by using gas chromatography/mass spectrometry. The results showed that： different yeast strain contributed different con- tents of volatile flavoring components to yellow rice wine. The yellow rice wine fermented by H J-2 had higher 13-phenyle- thanol and ester content; while the yellow rice wine fermented by NGW had higher volatile acidity and Huangjiu active dry yeasts had lower volatile ester content. This study also indicated that the formation of flavor in the rice wine could be effec- tively regulated by using different yeast strains.

关 键 词：酵母 黄酒 风味 挥发性香气物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]