高产酯酿酒活性干酵母在清香型麸曲酒生产中的应用研究  

Application of Active Dry Yeast with High-Yield of Acetate Ester in the Production of Qingxiang Fuqu Baijiu

作　　者：郭凯凯 肖楠 肖冬光[2] 

机构地区：[1]天津酿源生物科技发展有限公司,天津300457 [2]天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2018年第1期38-40,46,共4页Liquor-Making Science & Technology

摘　　要：高产酯酿酒酵母在白酒发酵过程中具有同步产酒生香的特点,对高产酯酿酒酵母在清香型麸曲白酒生产中的应用进行了研究。试验结果表明,在清香型麸曲白酒原工艺基础上,以高产酯酿酒酵母部分替代普通酿酒酵母,与对照比较,原酒中乙酸乙酯含量提高2.27倍,总酯含量提高0.7倍,杂醇油下降13.3%,乙乳比由0.44提高至1.58,酯醇比由1.42提高至2.85,生产的清香型麸曲酒清香突出,质量提高明显。Alcohol active dry yeast （AADY） with high-yield of acetate esters could produce both alcohols and esters simultaneously during the fermentation process. In this paper, the application of AADY with high-yield of acetate ester in the production of Qingx- iang Fuqu Baijiu was studied. The experimental result showed that, the use of AADY, partly instead of traditional ordinary yeast, could increase ethyl acetate content in base liquor by 227 %, total esters content by 70 %, and reduce fusel oil content by 13.3 %. Be- sides, the ratio of ethyl acetate to ethyl lactate increased to 1.58, and the ratio of esters to alcohols increased from 1.42 to 2.85. The produced liquor had evident Qingxiang flavor and its quality got improved significantly.

关 键 词：高产酯酿酒酵母 清香型麸曲白酒 酯醇比 

分 类 号：TS262.3[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]