YSY16酵母在降低陶融型原酒高级醇含量中的应用研究  

Application of YSY16 Yeast Strain in Reducing Higher Alcohols Content in Taorong Baijiu

作　　者：李建民 韩素娜 晏丽[2] 杨方玉 乔艳明 LI Jianmin;HAN Suna;YAN Li;YANG Fangyu;QIAO Yanming(Yangshao Distillery Co.Ltd.,Mianchi,Henan 472400;Department of Pharmaceutical and Medical Technology,Hanzhong Vocational and Technical College,Hanzhong,Shaanxi 723000;School of Biotechnology,Jiangnan University,Wuxi,Jiangsu 214000,China)

机构地区：[1]河南仰韶酒业有限公司,河南渑池472400 [2]汉中职业技术学院药学与医学技术系,陕西汉中723000 [3]江南大学生物工程学院,江苏无锡214000

出　　处：《酿酒科技》2018年第4期76-81,共6页Liquor-Making Science & Technology

摘　　要：研究酵母添加量对陶融型原酒中高级醇含量的影响,以期得到一种控制原酒品质的方法。以河南仰韶酒厂自主分离的YSY16酵母菌株为试验菌株,以此制备纯种酵母麸曲,研究酒醅中该酵母麸曲的不同添加比例对陶融型原酒中高级醇含量的影响。结果表明,酵母麸曲添加比例为1.50%,正丙醇产量降低76.8%;酵母麸曲添加比例为2.0%,正丁醇产量降低55.3%;酵母麸曲添加比例为1.0%,异丁醇产量降低72.2%;酵母麸曲添加比例为1.50%,异戊醇产量降低47.6%。自主分离的YSY16酵母菌株可降低陶融型原酒中高级醇的含量,通过控制酒醅中酵母麸曲的添加比例可有效提高原酒品质。The effects of yeast adding levels on higher alcohols content in Taorong Baijiu were investigated in order to achieve scientific control of the quality of base liquor.YSY16 yeast strain,isolated independently from Yangshao Distillery,were used as experimental strain to produce pure species bran starter.Then the bran starter was added in fermented grains at different adding levels and their effects on higher alcohols content in liquor were explored.The results suggested that,as the adding level of bran starter was 1.50%,the yield of N-propanol decreased by 76.8%;as the adding level of bran starter was 2.0%,the yield of N-butanol decreased by 55.3%;as the adding level of bran starter was 1.0%,the yield of isobutyl alcohol decreased by 72.2%;as the adding level of bran starter was 1.50%,the yield of isoamyl alcohol decreased by 47.6%.It proved that YSY16 yeast strain could reduce higher alcohols content in liquor,and base liquor quality could be effectively improved through regulating the adding levels of bran starter in fermented grains.

关 键 词：高级醇 陶融型 白酒 酵母麸曲 

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]