复合酵母菌对浓香型复糟酒品质的影响  

Effect of Mixed Yeasts on the Waste Lees Liquor Quality of Nongxiangxing Baijiu

作　　者：张海英[1] 周瑞平 范轶玲[1] 罗明有 邓杰 游玲[1] ZHANG Hai-ying;ZHOU Rui-ping;FAN Yi-ling(College of Life Science and Food Engineering,Faculty of A&F and Food Engineering,Yibin University,Yibin,Sichuan 644000;Xufu Liquor Co.,Ltd.,Yibin,Sichuan 644000)

机构地区：[1]宜宾学院农林与食品工程学部生命科学与食品工程学院,四川宜宾644000 [2]叙府酒业股份公司,四川宜宾644000 [3]酿酒生物技术及应用四川省重点实验室,四川宜宾644000

出　　处：《安徽农业科学》2022年第8期141-143,194,共4页Journal of Anhui Agricultural Sciences

基　　金：宜宾市科技局重点项目(2014GY015);酿酒生物技术及应用四川省重点实验室重点项目(NJ2018-06)。

摘　　要：[目的]探究复合酵母菌对浓香型白酒复糟酒品质的影响。[方法]将分离自浓香型白酒酿造环境的酵母菌Z8Y-15和S633Y-28-1应用于复糟酒的生产,经40 d发酵后,分析各处理糟醅的主要成分及微量呈香呈味成分。[结果]经复合菌剂发酵后糟醅的还原糖和粗淀粉含量均极显著低于对照(P<0.01)。发酵后糟醅经减压蒸馏后采用高效气相色谱法对馏分中的醇类及酯类进行分析,经复合酵母菌发酵后的糟醅馏分含乙醇的均值为8460.27 mg/L,比对照高出35.88%,有提高复糟酒产量的趋势。复合酵母菌剂还可显著降低丢糟中的正丁醇和苯甲醇含量(P<0.05),显著增加己酸异戊酯含量(P<0.05),极显著增加β-苯乙醇和丁酸乙酯的含量(P<0.01)。糟醅中醇类及酯类物质含量的变化使得酒体更醇和,香味更协调。[结论]该研究可为复合酵母菌剂应用于复糟酒的生产提供理论基础。[Objective]To explore the effect of mixed yeasts on the waste lees liquor quality of Nongxiangxing Baijiu.[Method]The two yeast strains Z8Y-15 and S633Y-28-1 isolated from Nongxiangxing Baijiu brewing environment were inoculated in distillers’grains and fermented for 40 days in pits.Then the contents of main components and aroma&flavor-producing substances in fermented grains were detected.[Result]The result showed that the saccharifying power of mixture by two different yeast stains are more effective than a single tested stain or blank control group(P<0.01),along with the average alcohol production was 8460.27 mg/L,which was 35.88%higher than that of the control group.These characteristics significantly improved the yield of wine.Meanwhile,the mixed yeasts could significantly reduce the contents of n-butanol and benzyl alcohol in the waste distiller's grains(P<0.05),increase the contents of isoamyl hexanoate(P<0.05),β-Benzyl alcohol and ethyl butyrate(P<0.01).Thus the waste lees liquor body could change to be milder,and the flavor of waste lees liquor was more harmonious.[Conclusion]This study may shed light on the prospect of mixed yeasts in the future waste lees liquor production.

关 键 词：白酒丢糟 复糟酒 复合菌 酵母菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]