生香酵母在青稞酒中的应用研究  

Application of Aroma-Producing Yeasts in the Production of Highland Barley Baijiu

作　　者：张天俊 唐东恒 喇录忠 薛晓晴 赵文娟 李玉英 ZHANG Tianjun;TANG Dongheng;LA Luzhong;XUE Xiaoqing;ZHAO Wenjuan;LI Yuying(Qinghai Huzhu Tianyoude Highland Barley Baijiu Co.Ltd.,Huzhu,Qinghai 810500,China)

机构地区：[1]青海互助天佑德青稞酒股份有限公司,青海互助810500

出　　处：《酿酒科技》2024年第8期56-59,共4页Liquor-Making Science & Technology

摘　　要：运用清蒸清烧四次清传统工艺在酿造七车间开展生香酵母应用于青稞酒酿造的应用实验。实验结果表明,原酒中乙酸乙酯、乳酸、乙酯等风味物质的含量变化明显,比对比组中乙酸乙酯含量提高了83%,总酸含量提高了20.1%,杂醇油含量下降了7.5%,使得原酒更加协调,清香纯正、突出。青稞香型原酒的特点雏形正在建立,此实验的开展可丰富原酒基酒种类。In this study the traditional fermentation technology was used to conduct the experiment of applying aroma-producing yeasts in the production of highland-barley Baijiu.The results showed that the content of flavor substances such as ethyl acetate,lactic acid and ethyl esters in the crude liquor changed obviously.Compared with the control group,the content of ethyl acetate and total acids of the experimental group increased by 83%and 20.1%,respectively,while the content of fusel oil decreased by 7.5%,making the flavor of the liquor purer and more harmonious.The typical flavor of highland barley Baijiu is being established,and this experiment can enrich the types of crude liquor.

关 键 词：青稞 生香酵母 发酵 蒸馏 品评 分析 

分 类 号：TS262.3[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]