无醇酵母的筛选及其发酵性能研究  

Screening of Alcohol-Free Yeast and Study on Its Fermentation Performance

作　　者：万秀娟 姜宗祥 赵玉祥 陈嵘 贺扬 WAN Xiujuan;JIANG Zongxiang;ZHAO Yuxiang;CHEN Rong;HE Yang(State Key Laboratory of Beer Biological Fermentation Engineering,Tsingtao Brewery Co.Ltd.,Qingdao,Shandong 266100,China)

机构地区：[1]青岛啤酒股份有限公司,啤酒生物发酵工程国家重点实验室,山东青岛266100

出　　处：《酿酒科技》2024年第2期53-58,共6页Liquor-Making Science & Technology

基　　金：青岛市科技惠民专项项目“啤酒绿色关键技术集成示范及产业化”(项目编号:22-3-7-cspz-23-nsh)。

摘　　要：以Saccharomycodes ludwigii酵母TTNA-01为对照,从多株酵母中筛选出1株无醇酵母TTNA-005,通过发酵试验,该酵母在原麦汁浓度7°P时,发酵产生酒精浓度≤0.5%vol,符合无醇啤酒的要求。并通过DOE试验对TTNA-01、TTNA-05酵母进行发酵工艺优化,根据优化工艺,使用两株酵母分别生产无醇啤酒,没有麦汁味,TTNA-01具有果香味,TTNA-05具有轻微4-VG味,可用于新口味无醇啤酒的生产。One alcohol-free yeast strain TTNA-05 was screened out from multiple yeast strains by using Saccharomycodes ludwigii TTNA-01 as the control.The fermentation test showed that when the original wort concentration was 7°P,the alcohol content after fermentation was less than 0.5%vol,which met the requirements of alcohol-free beer.The fermentation process of TTNA-01 and TTNA-05 was optimized by DOE test.The two yeast strains were used to produce alcohol-free beer separately.The produced beer had no wort flavor,TTNA-01 had fruit flavor,and TTNA-05 had a slight 4-VG flavor.The strain can be used to produce new type alcoholfree beer.

关 键 词：无醇酵母 发酵性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]