添加淋饭酒母对液态法酿制清爽型山兰黄酒品质及风味的影响  

Effect of adding Lin-fan yeast on quality and aroma of fresh-type Shanlan rice wine by liquid-state fermentation

作　　者：张博[1] 郑联合 余雪梅[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南省粮油科学研究所,海南琼海571400

出　　处：《中国酿造》2013年第10期61-65,共5页China Brewing

基　　金：海口市重点项目(No.2013-40)

摘　　要：采用淋饭酒母取代传统的纯种酒母酿造清爽型山兰黄酒。结果表明,液态法酿制过程中,与纯种酒母发酵相比,添加3%淋饭酒母发酵平缓,所得山兰黄酒香气浓郁。通过电子鼻主成分及判别因子分析,能很好的区分纯种酒母发酵与淋饭酒母发酵的酒样,纯种酒母发酵的酒样香气与3%淋饭酒母发酵的酒样香气差异显著。通过氨基酸成分分析,淋饭酒母发酵的山兰黄酒游离氨基酸总量更低,口感更加清爽。Lin-fan rice wine yeast used to replace Saccharomyces cerevisiae for making fresh type Shanlan rice wine was carried out in this study. Results showed that the Shanlan rice wine got much fresh and strong aroma with adding 3% Lin-fan yeast compared with traditional S. cerevisiae during liquid-state fermentation. The aroma was significantly difference, and was well-distinguished by PCA and DFA of electronic nose between the sam- ples fermented with 3% Lin-fan rice wine yeast and traditional S. cerevisiae. By amino acid composition analysis, the total free amino acids of wine fermented with 3% Lin-fan yeast was much lower, and the wine with more refreshing taste.

关 键 词：山兰黄酒 品质 风味 

分 类 号：TS262.4[轻工技术与工程—发酵工程]