酒用干酵母对特香型白酒风味风格的影响  

Effects of Alcohol Dry Yeast on the Style and the Flavor of Site-flavor Liquor

作　　者：余伟民[1] 陈飞[1] 曾婷婷[1] 吴生文[1] 林培[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》2013年第6期84-87,共4页Liquor-Making Science & Technology

摘　　要：酒用干酵母具有耐酸高、提高出酒率、缩短发酵周期、节能降耗、提高设备利用率等特点。在特香型白酒酒醅发酵过程中添加酒用干酵母,考察其对发酵所产特香型白酒中醇、醛、酸、酯等风味成分及其酒体风格的影响。研究结果表明,白酒产量显著提高,最高出酒率可达65%;总酸、总酯含量有小幅下降;各酸酯含量均有下降,丙酸乙酯例外;甲醇、正丙醇、异丁醇增加,异戊醇、正己醇减少;乙醛、乙缩醛有所增加,异戊醛、糠醛含量下降;不会改变特香型白酒的风味、风格,酒体醇厚,诸香协调,回味较长。Alcohol dry yeast has the characteristics of strong acid-resistant,increasing liquor yield,shortening the fermentation cycle,saving energy,and improving equipment utilization etc.In this study,it was used for the production of Site-flavor liquor and its effects on the style and the flavor of Site-flavor liquor were investigated.The results were summed up as follows： its addition could significantly increase liquor yield to the maximum of 65 %,the content of total acids and total esters declined slightly,the content of ester compounds decreased except ethyl propionate,the content of methanol,n-propanol and iso-butanol increased,the content of isoamyl alcohol and n-hexyl alcohol reduced,the content of acetaldehyde and acetal increased,and the content of isovaleraldehyde and furfural decreased.Through professional sensory evaluation,there was no change in the flavor and the style of Site-flavor liquor,and the produced liquor had mellow taste and long aftertaste and harmonious aroma.

关 键 词：酒用干酵母 特香型白酒 风味 风格 

分 类 号：TS262.3[轻工技术与工程—发酵工程]