不同酵母对青稞威士忌品质的影响  

Effects of different yeasts on the quality of highland barley whiskey

作　　者：张伟建 李茂 赵佳伟 晏俊玲 覃凤阳 郑佳 赵东 ZHANG Weijian;LI Mao;ZHAO Jiawei;YAN Junling;QIN Fengyang;ZHENG Jia;ZHAO Dong(Technology Research Center of Wuliangye DistilleryCo.,Ltd.,Yibin 644007,China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation,China National Light Industry,Yibin 644000,China)

机构地区：[1]宜宾五粮液股份有限公司技术研究中心,四川宜宾644007 [2]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000

出　　处：《中国酿造》2024年第9期135-139,共5页China Brewing

基　　金：四川省科技项目(2024JDHJ0022)。

摘　　要：以青稞和麦芽(1∶1)为原料,选用3种不同的威士忌酵母(M-1、USW-6和D-53)酿造青稞威士忌,比较不同酵母的发酵性能、发酵液理化指标和单位原料出酒率,并对制备的酒样进行感官评价以及采用气相色谱-质谱(GC-MS)技术对贮存前酒样的挥发性香气物质进行定性定量分析。结果表明,最佳糖化条件为65℃保持70 min。酵母M-1发酵性能最好,发酵72 h后发酵液酒精度达到7.29%vol,单位原料出酒率最高,达到194.91 mL/kg。3种酵母生产的青稞威士忌中检测到挥发性香气物质种类由高到低为M-1(19种)、USW-6(17种)、D-53(13种)。菌株M-1制备酒样中挥发性香气物质含量相对于菌株USW-6和D-53制备酒样整体偏高,酯类物质中除了乙酸-3-甲基丁酯和己酸乙酯外其他酯类物质含量均高于菌株USW-6和D-53制备酒样,为青稞威士忌提供了更多的水果香和花香。菌株M-1制备酒样中3-甲基-1-丁醇含量最少,饮后更不容易上头。3种酵母制备的青稞威士忌感官评分顺序为M-1(81.8分)>USW-6(72.7分)>D-53(63.3分)。由此证明,酵母M-1更适合酿造青稞威士忌。Using highland barley and malt(1:1)as raw materials,three different whiskey yeasts(M-1,USW-6 and D-53)were selected to brewhighland barley whiskey.The fermentation performance,physicochemical indexes of fermentation liquor,and liquor yield per unit raw material of different yeasts were compared,sensory evaluation was conducted for the prepared highland barley whiskey samples before storage,and the volatile aroma compounds were qualitatively and quantitatively analyzed by GC-MS.The results showed that the optimal scarification condition was 65℃for 70 min.The yeast M-1 exhibited the optimal fermentation performance,the alcohol content of fermentation liquid reached 7.29%vol after fermentation 72 h,and the liquor yield per unit of raw material was the highest,reaching up to 194.91 ml/kg.The types of flavor substances detected in the highland barley whiskey produced by 3 kinds of yeast fromhigh to low were M-1(19 kinds),USW-6(17 kinds)and D-53(13 kinds).The flavor compounds content in whiskey samples prepared by strain M-1 was higher than that of samples prepared by strain USW-6 and D-53,and the content of other ester compounds except 3-methylbutyl acetate and ethyl hexanoate was higher than that of samples prepared by strain USW-6 and D-53,which provided more fruit and floral aroma to the highland barley whiskey.The whiskey sample prepared by strain M-1 contained the least 3-methyl-1-butanol and was less prone to headaches after drinking.The sensory score of the whiskey prepared by 3 kinds of yeast in order was M-1(81.8 points)>USW-6(72.7 points)>D-53(63.3 points).It was proved that yeast M-1 was more suitable for brewing highland barley whiskey.

关 键 词：青稞 威士忌 酵母 理化指标 挥发性风味物质 出酒率 

分 类 号：TS262.3[轻工技术与工程—发酵工程]