1株产香酵母在浓香型白酒复糟酒生产中的应用  

Application of aroma-producing yeast in the strong-flavor Baijiu production with reusing distiller's grain

作　　者：王松[1,3] 陈雪玲[2] 游玲[1,3] WANG Song;CHEN Xueling;YOU Ling(College of Life Science and Food Engineering,Yibin University,Yibin 644000,China;Department of Biological and Chemical Engineering,Yibin Vocational&Technical College,Yibin 644000,China;Key Laboratory of Sichuan Province for the Utilization of Solid State Fermentation Resources,Yibin University,Yibin 644000,China)

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]宜宾职业技术学院生物与化工工程系,四川宜宾644000 [3]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2020年第9期42-47,共6页China Brewing

基　　金：中国轻工业浓型白酒固态发酵重点实验室(2017JJ010);酿酒生物技术及应用四川省重点实验室重点项目(NJ2018-06);宜宾职业技术学院基金项目(ybzysc17-04)。

摘　　要：将产香酵母长孢洛德酵母(Lodderomyces elongisporus)Z9Y-91人工强化接种于复糟酒生产,监测发酵过程中糟醅理化和微生物指标变化过程,并对复糟酒的产量及品质进行了评价。结果表明,与对照组相比,发酵过程中处理组糟醅水分含量更高,淀粉和还原糖的利用更快更彻底,最终出酒率可提高近25%;同时非酿酒酵母属酵母菌数量大幅增加,霉菌数量略有降低,细菌总数不受影响。发酵完成后,处理组糟醅中甲醇的生成减少,乙酸乙酯、己酸乙酯、乙酸异戊酯、己酸异戊酯、β-苯乙醇等风味物质含量上升,复糟酒感官指标得到提升。添加菌株Z9Y-91可提高复糟酒产量、改善复糟酒品质,在浓香型白酒产业中具有良好的应用前景。The aroma-producing yeast Lodderomyces elongisporus Z9Y-91 was artificially inoculated to product strong-flavor Baijiu(Chinese liquor)with reusing distiller's grain.The changes of physicochemical and microbiological indexes of fermented distiller's grain were monitored during the fermentation,and the yield and quality of the Baijiu were evaluated.The results showed that compared with the control group,the moisture was the highest during the fermentation in the treatment group,the utilization of starch and reducing sugar was faster and more thorough,and the liquor yield increased by nearly 25%.Meanwhile,the number of non-Saccharomyces increased significantly and the mould decreased slightly,the bacteria hardly changed.The methanol content after the fermentation in the distiller's grain of treatment groups was less than that in the control group,however the content of flavor substances such as ethyl acetate,ethyl hexanoate,isoamyl acetate,isoamyl hexanoate andβ-phenylethanolin the treatment group increased significantly,and the sensory indicators of the Baijiu increased.In summary,adding strain Z9Y-91 could increase the yield and quality of strong-flavor Baijiu with reusing distiller's grain and had a good application prospect in the strong-flavor Baijiu industry.

关 键 词：产香酵母 复糟发酵 出酒率 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]