一株酿酒酵母在青稞酒生产中的应用  

Application of a Saccharomyces cerevisiae Strain in the Production of Highland Barley Liquor

作　　者：祁万军 李善文 陈占秀 黄和强 孔令武 车富红 冯声宝 QI Wanjun;LI Shanwen;CHEN Zhanxiu;HUANG Heqiang;KONG Lingwu;CHE Fuhong;FENG Shengbao(Huzhu Highland Barley Liquor Co.Ltd.,Huzhu,Qinghai 810500,China)

机构地区：[1]青海互助青稞酒股份有限公司,青海互助810500

出　　处：《酿酒科技》2021年第10期112-119,共8页Liquor-Making Science & Technology

摘　　要：为提高青稞酒原酒产量与品质,实现微生物研究成果与生产应用转化,利用青稞酒酿造过程中选育出的1株高产乙醇酿酒酵母进行生产应用。借助微生物中试扩培设备,结合青稞与大麦芽混合制备的微生物可培养糖液扩培出高质量的酿酒酵母菌液,该酿酒酵母菌液应用于青稞酒酿造后出酒率提高了2.77%~4.17%,生产的青稞原酒具有香气清雅、后味爽净、回甜感明显的优势,实现了原酒产量与质量的提升。In order to improve the yield and quality of highland barley liquor,and to realize the transformation from research results to production application,a strain of Saccharomyces cerevisiae with high yield of ethanol screened from the production process of highland barley liquor was used for production application.Adopting the pilot microbial expanding cultivation equipment,the mixture of highland barley and malt was used to prepare the sugar solution,and high-quality yeast liquid was obtained by expanding cultiva-tion.The yeast liquid was applied in the production of highland barley liquor,and the liquor yield increased by 2.77%to 4.17%.The produced highland barley liquor had elegant aroma and refreshing and sweet aftertaste.This study has realized the improvement of both yield and quality of highland barley liquor.

关 键 词：青稞酒 酿酒酵母 生产应用 

分 类 号：TS261.1[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]