期刊论文

中文

中国酿造

0254-5071

2022

41

7

155-161

10.11882/j.issn.0254-5071.2022.07.028

2021年度武汉轻工大学校立科研项目(2021Y12)。

本校为第一机构

为了降低米酒的高级醇含量，提高米酒品质，以异常威克汉姆酵母（Wickerhamomyces anomalus）、扣囊复膜酵母（Saccharomyces fibuligera）和酿酒酵母（Saccharomyces cerevisiae）为菌株混合发酵制备米酒，对其挥发性风味物质及感官品质进行分析，并采用单因素试验及响应面试验对其发酵条件进行优化。结果表明，W. anomalus、S. fibuligera、S. cerevisiae按1∶1∶1比例制备米酒品质较好，米酒高级醇含量为164.95 mg/L，感官评分为87.3分。米酒最优发酵工艺条件为：接种量3×106CFU/m L、后发酵温度21℃、后发酵时间2.5 d。在此优化条件下，米酒感官评分为90.1分，高级醇含量为153.1 mg/L，与优...

In order to reduce the higher alcohol content of rice wine and improve the quality of rice wine,rice wine was prepared by mixed fermentation with Wickerhamomyces anomalus,Saccharomyces fibuligera and Saccharomyces cerevisiae as strains.The volatile flavor compounds and sensory quality of rice wine were analyzed,and the fermentation conditions were optimized by single factor tests and response surface tests.The results showed that the quality of rice wine prepared by W.anomalus,S.fibuligera and S.cerevisiae at the ratio of 1∶1∶1 was better.The...