复合酵母菌发酵对黄酒品质的影响  

Effect of compound yeast fermentation on Huangjiu quality

作　　者：余莉 高瑞杰 汪晗 彭湃 梁晓潼 刘蒲临 郭小龙 缪礼鸿[1] YU Li;GAO Ruijie;WANG Han;PENG Pai;LIANG Xiaotong;LIU Pulin;GUO Xiaolong;MIAO Lihong(College of Life Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学生命科学与技术学院,湖北武汉430023

出　　处：《中国酿造》2024年第10期186-193,共8页China Brewing

基　　金：武汉轻工大学校企合作项目(whpu-2022-kj-248)。

摘　　要：为解决传统小曲黄酒中高级醇含量偏高、饮用者易出现“上头”等问题,该研究以低产高级醇的酿酒酵母(Saccharomyces cerevisiae)、扣囊复膜酵母(Saccharomycopsis fibuligera)、异常威克汉姆酵母(Wickerhamomyces anomalus)(1∶1∶1)混合制备复合酵母菌剂。以传统小曲发酵黄酒为对照,考察复合酵母菌剂发酵黄酒理化指标、挥发性风味物质及感官品质。结果表明,与传统小曲发酵黄酒相比,复合酵母菌剂发酵黄酒酒精度无明显差异,达13.66%vol,而总糖含量(301.54 g/L)提高7.5%;增加了5种挥发性风味物质,分别为异戊酸乙酯、3-甲硫基丙醛、糠醛、5-甲基糠醛和2,3-丁二酮;酯类物质总含量(247.50 gm/L)提高了5倍,总高级醇含量(420.09 mg/L)降低了15.9%,苦味氨基酸含量降低了33.1%,感官评分(75分)提高了17%。In order to solve the problems of high content of higher alcohols in traditional XiaoquHuangjiu and easy occurrence of drinker's"headache",Saccharomyces cerevisiae with low-yield higher alcohols,Saccharomycopsis fibuligera,and Wickerhamomyces anomalus were mixed to prepare compound yeast agents.Using Huangjiu fermented with traditional Xiaoqu as control group,the physicochemical indexes,volatile flavor substances and sensory quality ofHuangjiu fermented with compound yeast agents were investigated.The results showed that comparing with the control droup,the alcohol content(13.66%vol)ofHuangjiu fermented with compound yeast agents had no significant difference,but the total sugar content(301.54 g/L)was increased by 7.5%.5 volatile flavor compounds were increased,namely ethyl isovalerate,3-(methylthio)propionaldehyde,furfural,5-methylfurfural and 2,3-butanedione.The total ester content(247.49 mg/L)was increased by 5 times,the total higher alcohol content(420.09 mg/L)was decreased by 15.9%,the bitter amino acid content was decreased by 33.1%,and the sensory score(75 points)was increased by 17%.

关 键 词：黄酒 复合酵母菌剂 酿酒酵母 高级醇 品质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]