非酿酒酵母对苦荞小曲酒品质的影响  

Effects of Non-Saccharomyces cerevisiae on the Quality of Tartary Buckwheat Xiaoqu Baijiu

作　　者：宋泽丽 曹新志 周安琪 王静 张楷正 SONG Ze-li;CAO Xin-zhi;ZHOU An-qi;WANG Jing;ZHANG Kai-zheng(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Yibin Sichuan University of Science&Engineering Industry Technology Research Institute,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]宜宾四川轻化工大学产业技术研究院,四川宜宾644000

出　　处：《保鲜与加工》2023年第8期40-46,53,共8页Storage and Process

基　　金：宜宾市科技计划项目(2021JC003)。

摘　　要：非酿酒酵母对小曲酒的呈香具有重要作用,为探究非酿酒酵母对苦荞小曲酒的影响,分别将两株扣囊覆膜酵母(Saccharomycopsis fibuligera)LS-1、LC-2,两株异常威克汉逊酵母(Wickerhamomyces anomalus)YS-1、YC-2用于苦荞小曲酒中,以仅添加小曲酿造的酒样为对照,对比分析5种酒样的基本理化性质与挥发性成分,并对酒样进行感官品评。结果表明,酒样的理化指标均符合GB/T 10781.2—2022对清香型白酒的规定,强化接种YS-1的酒样理化指标较好(总酸含量0.47 g/L,总酯含量1.75 g/L,出酒率56.39%);5种酒样中共检测出36种挥发性物质,共有成分19种,气味活性值(OAV)≥1的物质有10种;主成分分析结果表明,非酿酒酵母的添加使苦荞小曲酒的风味特征发生了改变,尤其是酯类和酸类的形成;感官评价显示,强化接种YS-1酒样的综合评分最高(82.92分),酒香自然纯正。综上,YS-1是提高苦荞小曲酒品质的优良菌株。Non-Saccharomyces cerevisiae plays an important role in the aroma of Xiaoqu Baijiu.In order to explore the effect of non-Saccharomyces cerevisiae on tartary buckwheat Xiaoqu Baijiu,two strains of Saccharomycopsis fibuligera(LS-1,LC-2)and two strains of Wickerhamomyces anomalus(YS-1,YC-2)were used in tartary buckwheat Xiaoqu Bai⁃jiu and the brewed Baijiu sample with only Xiaoqu was used as the control.The basic physical and chemical properties,volatile components and sensory evaluation of five kinds of samples were compared and analyzed.The results showed that,the physical and chemical indicators of the samples were in line with the national standards GB/T 10781.2—2022,and the physical and chemical indicators of the samples inoculated with YS-1 were the best(total acid 0.47 g/L,total ester 1.75 g/L,alcohol yield 56.39%).A total of 36 volatile substances were detected in the 5 samples,with a total of 19 components,and 10 substances with odor activity values(OAV)≥1.Principal component analysis showed that,the addition of non-Saccharomyces cerevisiae changed the flavor characteristics of tartary buckwheat Xiaoqu Baijiu,espe⁃cially the formation of esters and acids.The sensory evaluation showed that YS-1 had the highest comprehensive score(82.92 points),and the aroma of tartary buckwheat Xiaoqu Baijiu was natural and pure.In conclusion,YS-1 is an ex⁃cellent strain for improving the quality of tartary buckwheat Xiaoqu Baijiu.

关 键 词：苦荞小曲酒 非酿酒酵母 风味物质 香气活性值 

分 类 号：TS262.36[轻工技术与工程—发酵工程]