米香型白酒产酯酵母的分离筛选及推广应用  

Isolation,Identification and Application of a Ester-Producing Yeast Strain for Mixiang Baijiu

作　　者：梁斯梅 万瑞杰 张龙 吴金燕 朱梦珍 吴春柳 银冬艳 韦艳萍 梁孝湘 LIANG Simei;WAN Ruijie;ZHANG Long;WU Jinyan;ZHU Mengzhen;WU Chunliu;YIN Dongyan;WEI Yanping;LIANG Xiaoxiang(Guangxi Tianlongquan Distillery Co.Ltd.,Hechi,Guangxi 546499,China)

机构地区：[1]广西天龙泉酒业有限公司,广西河池546499

出　　处：《酿酒科技》2025年第4期27-32,共6页Liquor-Making Science & Technology

摘　　要：采用传统稀释涂布技术从广西各地区白酒曲样品分离出20株生长能力强、形态各异的酵母菌株,通过模拟米香型白酒糖化发酵小试实验,从中筛选出1株产酯量高的酵母做为研究对象,经形态学与分子生物学鉴定该产酯酵母菌株为马克斯克鲁维酵母(Kluyveromyces marxianus),经保藏后纳入米香型白酒菌种库,并命名为Y4酵母。将产酯酵母Y4按米香型白酒酿造工艺于中试车间、智能酿造生产车间进行论证,研究其对原酒感官及总酯等关键理化指标的影响。结果显示,产酯酵母Y4对原酒总酸、总酯、乙酸乙酯及乳酸乙酯等风味物质具有显著提升作用,其含量远高于国标优级高度酒标准值(0.3 g/L、0.8 g/L、0.5 g/L),同时具有降杂醇油的作用;在感官方面,添加产酯酵母Y4的原酒经数名国家级品酒师和各地专家评委综合品评,其酒体米香突出、有蜜香、入口柔和、回味怡畅。This study used the traditional dilution plating method to isolate 20 yeast strains with strong growth ability and various morphology features from Baijiu starter samples collected from various regions in Guangxi.Through simulated saccharification and fermentation experiments,a yeast strain with high yield of esters was selected as the research object.Morphological and molecular biological identification identified the strain as Kluyveromy-ces marxianus.It was included in the Mixiang Baijiu culture bank and named Y4.Y4 was applied to the production of Mixiang Baijiu in pilot work-shops and intelligent production workshops,and its impact on the sensory quality and key physicochemical indicators of the crude liquor was studied.The results showed that Y4 significantly increased the flavor compounds in the crude liquor,such as total acids,total esters,ethyl acetate and ethyl lac-tate,with contents far exceeding the national standard for superior-grade high-proof liquor(0.3 g/L,0.8 g/L,0.5 g/L).It also had the effect of reducing fusel oil.In terms of sensory quality,the crude liquor produced by adding Y4 was comprehensively evaluated by several national-level tasters and ex-perts from various regions,and it exhibited prominent rice aroma,honey aroma,smooth taste,and pleasant aftertaste.

关 键 词：米香型白酒 产酯酵母 毕赤酵母 菌种库 马克斯克鲁维酵母 

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]