固态香醅法提高广东米酒总酯含量的工艺研究  

The Research on Increasing the Total Ester in Guangdong Rice Wine with Solid Material Fermentation

作　　者：郭梅君 关箐怡 何松贵 

机构地区：[1]广东省九江酒厂有限公司,广东佛山528203

出　　处：《安徽农业科学》2015年第20期249-251,共3页Journal of Anhui Agricultural Sciences

基　　金：广东省九江酒厂企业项目

摘　　要：[目的]制备固态香醅来提高酿造米酒中乙酸乙酯和总酯的含量。[方法]利用酒曲中筛选出的产酯酵母,制备成固态香醅,结合串蒸来提高米酒中总酯含量。[结果]试验成功制备出固态香醅,1 kg香醅产乙酸乙酯为45 g,结合串蒸工艺使白酒中的总酯由0.465g/L提升至4.960 g/L,提高10.7倍。[结论]利用产酯酵母制备成固态香醅,结合串蒸工艺可大幅度提高广东米酒中总酯的含量是可行的。[Objective]The solid material fermentation was used to increase the content of ethyl acetate and total ester in brewing wine.[Method]The solid material fermentation was produced with ester yeastsscreened from rice wine starters. The total ester in brewing rice wine was improved by layered distillation. [Result]The solid material fermentationwas succeed to made and produced 45 gethyl acetate with per kilogram. The total ester is 4. 960 g / L in the wine with layered distillation,increased 10. 7 times than 0. 465 g / L total ester in wine with the old process. [Conclusion] It is effective to increase total ester in Guangdong rice wine brewed by the solid material fermentation of ester yeasts and distilled bylayered distillation.

关 键 词：固态香醅 乙酸乙酯 产酯酵母 串蒸 

分 类 号：S509.9[农业科学—作物学]