生香酵母对多肽黄酒发酵中的风味影响研究  

Study on the Effects of Aroma-producing Yeast on the Flavor of Yellow Rice Wine by Biological Polypeptide Fermentation

作　　者：蔡君 江海永 

机构地区：[1]重庆市日用化学工业研究所 [2]湖南胜景山河生物科技股份有限公司

出　　处：《酿酒科技》2014年第5期53-55,共3页Liquor-Making Science & Technology

摘　　要：采用黄酒酿制复式发酵工艺,酶法活性多肽生物发酵技术酿制新型生物多肽黄酒.研究生香酵母假丝酵母AS2.1182和球似酵母AS2.202不同添加量在新型多肽黄酒复式发酵过程中的风味增香效果,并与同类传统黄酒的品质进行比较.结果表明,在复式发酵过程中添加上述生香酵母混合培养液0.2％～0.3％,能显著改善新型多肽黄酒的风味和香气,且品质优于国内同类传统黄酒.Compound fermenting technology coupled with the use of biological polypeptide was adopted to produce new-type polypeptide yellow rice wine.Aroma-producing Candida yeast AS2.1182 and ball-like yeast AS2.202 were added at different levels in the production and their aroma-enhancing effects were investigated.The results showed that,0.2 ％～0.3 ％ addition of the above mixed culture liquid during double fermenting process could significantly improve the flavor and the aroma of new-type polypeptide yellow rice wine,and the produced wine had better quality than traditional similar wine.

关 键 词：黄酒 微生物 生香酵母 新型多肽黄酒 发酵 复式发酵 风味 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]