期刊论文

中文

武汉轻工大学学报

2095-7386

2024

43

03

46-52

10.3969/j.issn.2095-7386.2024.03.007

whpu-2020-kj-009:武汉轻工大学校企合作项目

本校为第一机构

酵母菌是白酒发酵中酒精的主要产生菌种,具有合成正丙醇等高级醇的作用,发酵条件对酵母菌产酒精和正丙醇等的含量有重要影响.本研究采用液态发酵方法对酒醅中分离的不同酵母菌种类及不同糖度下产正丙醇产量的差异进行比较分析,结果表明:热带假丝酵母产正丙醇效果最好,东方伊萨酵母产正丙醇效果最弱,酿酒酵母产正丙醇效果适中.正丙醇的含量随着发酵培养基中葡萄糖含量的增加而增加.实验室模拟固态白酒发酵条件实验表明:小曲酒发酵温度28 ℃时正丙醇含量最高,38 ℃发酵时正丙醇含量最低;酒醅含水率为53％、pH为3.5时正丙醇含量最高.大曲酒实验室模拟发酵结果表明:堆积阶段补加葡萄糖或淀粉酶,可明...

Yeast is the main alcohol producing strain in Baijiu fermentation,and has the ability to synthesize higher alcohols such as n-propanol,the fermentation conditions have an important effect on the contents of alcohol and n-propanol.A comparative analysis of the differences in n-propanol production among different yeast species isolated from Baijiu grains and at different sugar levels was carried out using a liquid fermen-tation method.The results showed that Candida tropicalis had the strongest ability to produce n-pro-panol,Issatchenkia oriental...