不同酵母对大米生料酿酒的酿造特性研究  

Study on Brewing Characteristics of Rice Raw Materials by Different Yeasts

作　　者：李媛媛 李星 张立伟 蔡永阳 黄治国[1,2] 任志强 LI Yuan-yuan;LI Xing;ZHANG Li-wei;CAI Yong-yang;HUANG Zhi-guo;REN Zhi-qiang(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China;Liquor Making Bio-Technology&Application of Key Laboratory of Sichuan Province,Zigong 643000,Sichuan,China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品研究与开发》2018年第20期178-182,共5页Food Research and Development

基　　金：四川省教育厅重点项目(17ZA0272);四川理工学院科研基金人才引进项目(2015RC45);四川省教育厅2016年省级大学生创新创业训练计划项目(201610622091)

摘　　要：通过构建实验室生料酿酒研究平台,以生料酿酒常用大米为原料,探究不同酵母的生料酿酒酿造特性;以期寻找到适合用于大米生料酿酒的生产菌株。结果表明:不同酵母菌株的酿造特性差异较大,供试菌酵母15在以大米为原料的生料酿酒酿造中特性较好,出酒率(乙醇)高达41.31%,总酯含量高达0.62 g/L,总酸含量仅为0.08 g/L,且酒样中包含有多种香味物质;这些结果表明该菌株较适合发用于大米生料酿酒。Through the establishment of the laboratory raw material brewing research platform,the brewing characteristics of raw materials of different yeasts were studied by taking the raw materials used in the brewing of rice as raw materials.The results showed that the differences of brewing characteristics of different yeast strains were great.Brewing characteristics of raw materials of the 15 yeast materials were better,the alcohol yield(ethanol)was up to 41.31%,the total ester content was up to 0.62 g/L,the total acid content was only 0.08 g/L,and there were a variety of aromatic substances in the wine samples.These results indicated that the strain was suitable for rice production.

关 键 词：生料酿酒 酿酒酵母 大米 酿造特性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]