混合酵母菌发酵对黄酒品质的影响研究.pdfVIP

China Brewing EXchanges ．148．2誉i凝1246No～ Expe妣e 一——————————————————————————————————————————一 混合酵母菌发酵对黄酒品质的影响研究 谢广发，李国龙，郑志强，丁关海，王兰，陆华英，熊伟 (中国绍兴黄酒集团有限公司国家黄洒工程技术研究中心，浙江绍兴312000) 摘要：以混合酵母菌酿制的黄酒各项理化指标均符合标准要求，其特点是酯的种类和含量比单一酵母菌酿制的对照酒多，高级醇 的种类和含量少于对照酒，醛类、氨基酸(尤其是苦味氨基酸)、乳酸的含鼍均低于对照酒。感官品评显示，以混合酵母菌酿制的黄酒 无新酒刺鼻昧，有陈年酒的香气，香气明显优于对照酒。 关键词：黄酒；混合酵母菌发酵；品质 中图分类号：TS262．4 文献标识码：B 文章编号：0254—5071(2012)09—0148—03 wine fermentationon ofChineserice Effectofmixed yeast quality XIE Wei Guardaai，WANGLan，LUHuaying，XIONG Guangfa，LIGuolong，ZHENZhiqiang，DING CenterforChineseRice Wine Wine,ChinaShaoxingRiceGroup OVadonalEngineeringResearch Abstract：Effect ofChinesericewinewasresearched．Theresults andchemicalindi· ofmixedyeastfermentationOnquality showedthatthephysical catorsofthe mixedmetthe oftherelated withthe productbysingleyeast，theprod- productby yeast requirements standard．Furthermore，compared uct mixedcontainedcontentofestersandlowercontentof bitteramino bY yeast higher higher acids(especiallyacid)and alcohols,aldehydes，amino lactic evaluationshowedthatme丘esh mixedhadnOharsh ownedthearoma ricewine．anditsaroma acid．Sensory productby yeast flavor,but ofage wag betterthanthatofthe obviously productbysingleyea