产酯酵母在小曲清香型白酒生产中的应用  

Application of Ester-Producing Yeast in the Production of Xiaoqu Qingxiang Baijiu

作　　者：常少健 唐耀华 刘义会 彭奎 王超凯 赵晨婕 李觅 张磊 张颖 蔡海燕 余航 郑伟[5] CHANG Shaojian;TANG Yaohua;LIU Yihui;PENG Kui;WANG Chaokai;ZHAO Chenjie;LI Mi;ZHANG Lei;ZHANG Ying;CAI Haiyan;YU Hang;ZHENG Wei(Sichuan Food Fermentation Industry Research&Design Institute Co.Ltd.,Chengdu,Sichuan 611130;Key laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu,Sichuan 611130;Liu Nian's Master Studio of Liquor-making Skills,Chengdu,Sichuan 611130;Qingdao Beer(Chengdu)Co.Ltd.,Chengdu,Sichuan 611130;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,四川成都611130 [2]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [3]刘念酿酒师技能大师工作室,四川成都611130 [4]青岛啤酒(成都)有限公司,四川成都611130 [5]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2025年第3期94-95,共2页Liquor-Making Science & Technology

基　　金：基于喀什盖孜河草湖酿酒生态环境的白酒集成工艺技术创新与产业化示范(2023AB003);兵团科技计划项目;优质酿造高粱标准化种植及醇和型白酒提质增效新技术的研究(2023YFS0477);四川省科技厅重点研发项目;四川省科技厅揭榜挂帅项目;粮食储藏与酿造特种作业机器人研制(2022ZDZX0045)。

摘　　要：对产酯酵母2.155在小曲清香型白酒中的应用进行了研究,通过跟踪分析得出其产生乙酸乙酯的时间主要在发酵前期4 d左右,添加0.4%可以使小曲酒中乙酸乙酯含量提高43.3%;在此基础上提高酒醅中的含氧量,乙酸乙酯并未得到相应提高,说明产酯酵母2.155在酒醅中的产酯能力与含氧量没有明显相关性。This paper studies the application of ester-producing yeast strain 2.155 in the production of Xiaoqu Qingxiang Baijiu.Through tracking analysis,the yeast produces ethyl acetate mainly in the first 4 days of fermentation.Adding 0.4%of yeast strain 2.155 can increase the content of ethyl acetate in Xiaoqu Baijiu by 43.3%.On this basis,increasing the oxygen content of fermented grains cannot increase the content of ethyl acetate.The results show that there is no significant correlation between the ester-producing ability of yeast strain 2.155 and the oxygen content.

关 键 词：产酯酵母 发酵前期 含氧量 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]