扣囊复膜酵母与酿酒酵母混合液态发酵改善糯米酒风味的研究  

Research of mixed fermentation of saccharomycescerevisiae and saccharomycopsis fibuligera to improve flavor compounds in glutinous rice wine by liquid fermentation

作　　者：杨子琳[1] 伍时华[1] 黄翠姬[1] 易弋[1] YANG Zi-lin WU Shi-hua HUANG Cui-ji YI Yi(School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, Chin)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《广西科技大学学报》2016年第3期95-100,共6页Journal of Guangxi University of Science and Technology

基　　金：广西科技攻关项目(桂科攻0782003-2)资助

摘　　要：为了改善酿酒酵母单菌种液态发酵糯米酒的风味,将扣囊复膜酵母3-1Y与酿酒酵母SJ4进行混合发酵,比较混合发酵与酿酒酵母单菌种发酵糯米酒的差异性,并用PCA(主成分分析法)分析混合发酵糯米酒中风味物质含量.结果表明:混合发酵与SJ4单菌种发酵相比,糯米酒中总酸和氨基酸态氮含量分别提高了17.3%,19.8%;甲醇、异丁醇、异戊醇的含量分别由417.4 mg/L,321.3 mg/L,4.4 mg/L降至23.6 mg/L,1.3 mg/L,0.047 mg/L;低级酯达到733 mg/L,是SJ4单菌种发酵的3.47倍.总酸、氨基酸态氮、低级酯的升高及有害醇的降低均有效改善了糯米酒的风味和口感;主成分分析混合发酵过程中风味物质含量,得出风味物质的合成活性在发酵54 h期间达到最大值,为进一步改善液态发酵糯米酒风味提供理论基础.To improve the taste of glutinous rice wine fermented with S.cerevisiae single strain by mixing 3-1Y and S J4, this paper compared the differences between mixture fermentation and pure fermentation of S.cerevisiae. Fla- vor substances content in glutinous rice wine were analyzed by PCA （principal component analysis）. The results showed： by comparing mixed fermentation and pure fermentation of SJ4, total acid and amino nitrogen content in mixed fermentation were increased by 17.3%, 19.8% respectively; the contents of Methanol, isoamyl alcohol and isobutanol in glutinous rice wine were reduced from 417.4 mg/L, 321.3 mg/L, 4.4 mg/L to 23.6 mg/L, 1.3 mg/L, 0.047 mg/L respectively; the lower esters content was 3.47 times as much as pure culture of SJ4 increase to 733 mg/ L .The synthesis activity of flavor substances reaches its maximum at about 54h in the mixed fermentation which provide a theoretical basis to further improve the glutinous rice wine flavor.

关 键 词：糯米酒 混合发酵 风味物质 主成分分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]