CAJ | 학술논문

从酱香型白酒堆积发酵糟醅中筛选出的两株优势酵母Y2、Y3作为出发菌株，通过单因素和正交试验优化发酵条件。结果表明，最优发酵条件为：温度38℃，pH4.0，接种比2：1。在最优组合条件下酒精度可高达7.8%vol。最后将分离筛选出的这两株菌种应用到麸曲酱香型白酒的生产试验中，所产酒的感官品评结果较好。
종장향형백주퇴적발효조배중사선출적량주우세효모Y2、Y3작위출발균주，통과단인소화정교시험우화발효조건。결과표명，최우발효조건위：온도38℃，pH4.0，접충비2：1。재최우조합조건하주정도가고체7.8%vol。최후장분리사선출적저량주균충응용도부곡장향형백주적생산시험중，소산주적감관품평결과교호。
Two dominant yeast strains Y2 and Y3 were isolated from the fermented grains in stacking fermentation of Jiangxiang Baijiu (liquor). Then they were used as the starting strains and their optimum fermenting conditions were summed up by single factor test and orthogonal test as follows:fermenting temperature was at 38℃,the initial pH value was 4.0, and the inoculation ratio was 1:2. Under above conditions, final alcohol content could reach up to 7.8%vol. Then, the two strains were applied in trial production of bran Jiangxiang Baijiu(liquor), and the sensory evalu-ation of the produced liquor was satisfactory.