不同包埋量固定化酵母对黄酒发酵及风味的影响  

Effects of Different Embedding Amount of Immobilized Yeast on the Fermentation and Flavor of Huangjiu

作　　者：徐岳正 王晶晶[3] 蒋予箭[3] 李智慧 周建弟 XU Yuezheng;WANG Jingjing;JIANG Yujian;LI Zhihui;ZHOU Jiandi(Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing,Zhejiang 312000;National Engineering Research Center for Huangjiu,Shaoxing,Zhejiang 312000;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou,Zhejiang 310012,China)

机构地区：[1]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000 [2]国家黄酒工程技术研究中心,浙江绍兴312000 [3]浙江工商大学食品与生物技术学院,浙江杭州310012

出　　处：《酿酒科技》2020年第5期65-69,共5页Liquor-Making Science & Technology

摘　　要：通过使用不同包埋量的固定化酵母,进行黄酒发酵实验,探索发酵过程中黄酒的理化指标及风味物质的变化。以不同浓度酵母发酵液与1.5%的海藻酸钠及4%CaCl2溶液制成固定化酵母,进行黄酒发酵实验。结果表明,固定化酵母包埋量为1.0×107个/mL生成的酯类总量最高,发酵体系醇酯比较小(3.77),同时香气K值较大(12.87),香气强度大,在固定化条件下是理想的酵母包埋量。In order to explore the changes of physiochemical indexes and flavor substances of Huangjiu in the fermentation process,Huangjiu fermentation experiments were carried out by using immobilized yeast with different embedding amount.The immobilized yeast was made from different concentrations of yeast fermentation liquid,1.5%sodium alginate and 4%CaCl2 solution.The results showed that when the embedding amount of immobilized yeast was 1.0×107 cell/mL,the total yield of esters was the highest,the alcohol-ester ratio of the fermentation system was small(3.77),the K value of aroma was high(12.87),and the aroma intensity was high.It was proved to be the ideal embedding amount of immobilized yeast.

关 键 词：固定化 包埋量 黄酒酵母 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]