功能性酵母发酵性能及风味物质研究  

The Fermenting Performance of Functional Yeast Strains and the Produced Flavoring Substances

作　　者：张聪芝 王永伟 李浩 蒲春 谭莹 朱江 

机构地区：[1]江苏洋河股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2015年第4期37-40,45,共5页Liquor-Making Science & Technology

摘　　要：通过摇瓶液态和固态麸曲单菌株发酵以及10 L罐混菌发酵研究,分析比较了11株功能性酵母菌株的发酵性能;应用气相色谱法分析了各菌株所产风味物质,发现各菌株之间能够进行有效的发酵互补,极大丰富了发酵产物,有效丰富了特种调味酒的风味物质及前体物质。In this study, the fermenting performance of 11 functional yeast strains was compared through liquid-state/solid-state Erlenmayer flask single strain fermentation test and 10 L tank mixed strains fermentation test. The flavoring substances produced by each strain were analyzed by GC. It was found that there were complementary advantages among those strains in the fermentation which could greatly enrich the fermenting product and further effectively enrich the flavoring substances and their precursors of special flavoring liquor.

关 键 词：特种调味酒 功能性酵母 发酵性能 风味物质 白酒 

分 类 号：TS261.11[轻工技术与工程—发酵工程]