期刊论文

Effects of different yeast inoculants on flavor compounds in Xiaoqu liquor fermentation

中文

武汉轻工大学学报

2095-7386

2018

37

4

8-11

10.3969/j.issn.2095-7386.2018.04.002

湖北省重大科技创新计划项目资助（2013ABA008）；

本校为第一机构

本研究在实验室规模发酵条件下比较了3株酵母菌(马克斯克鲁维酵母HY32、东方伊萨酵母Z1和酿酒酵母TRADY)对固态发酵小曲酒风味物质含量的影响.实验结果表明,小曲曲粉中添加1％ HY32菌剂或1％ Z1菌剂均可显著提高酒醅的乙酸乙酯含量,并可明显降低正丙醇含量.HY32与酿酒酵母TRADY的混合菌种固态小曲酒发酵试验结果表明,酒醅中各酯类和乙醇及正丙醇含量随着发酵时间的延长而快速增加.不同温度下的发酵试验结果表明,小曲酒发酵过程中产酯和产乙醇的最适温度不完全相同,28℃时酒醅中乙酸乙酯和乳酸乙酯产酯含量最高,而33℃时酒醅的乙醇浓度最高,产酯能力随着发酵温度的升高而成下降趋势.

In the study, the effects of 3 yeast strains（ Kluyveromy marxianus HY32, Issatchenkia orientalis Z1 and Saccharomyces cerevisiae TRADY） on the content of flavor compounds in Xiaoqu liquor were studied under laboratory scale fermentation conditions. The experimental results show that the addition of 1% HY32 or 1% Z1 in Xiaoqu can significantly increase the content of ethyl acetate and decrease the content of propyl alcohol.The solid state Xiaoqu liquor fermentation results with mixed strains of HY32 and TRADY showed that the contents of esters...