酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
4期
37-40,45
,共5页
张聪芝%王永伟%李浩%蒲春%谭莹%朱江
張聰芝%王永偉%李浩%蒲春%譚瑩%硃江
장총지%왕영위%리호%포춘%담형%주강
特种调味酒%功能性酵母%发酵性能%风味物质%白酒
特種調味酒%功能性酵母%髮酵性能%風味物質%白酒
특충조미주%공능성효모%발효성능%풍미물질%백주
special flavoring liquor%functional yeast%fermenting performance%flavoring substance%Baijiu(liquor)
通过摇瓶液态和固态麸曲单菌株发酵以及10 L罐混菌发酵研究，分析比较了11株功能性酵母菌株的发酵性能；应用气相色谱法分析了各菌株所产风味物质，发现各菌株之间能够进行有效的发酵互补，极大丰富了发酵产物，有效丰富了特种调味酒的风味物质及前体物质。
通過搖瓶液態和固態麩麯單菌株髮酵以及10 L罐混菌髮酵研究，分析比較瞭11株功能性酵母菌株的髮酵性能；應用氣相色譜法分析瞭各菌株所產風味物質，髮現各菌株之間能夠進行有效的髮酵互補，極大豐富瞭髮酵產物，有效豐富瞭特種調味酒的風味物質及前體物質。
통과요병액태화고태부곡단균주발효이급10 L관혼균발효연구，분석비교료11주공능성효모균주적발효성능；응용기상색보법분석료각균주소산풍미물질，발현각균주지간능구진행유효적발효호보，겁대봉부료발효산물，유효봉부료특충조미주적풍미물질급전체물질。
In this study, the fermenting performance of 11 functional yeast strains was compared through liquid-state/solid-state Erlenmayer flask single strain fermentation test and 10 L tank mixed strains fermentation test. The flavoring substances produced by each strain were ana-lyzed by GC. It was found that there were complementary advantages among those strains in the fermentation which could greatly enrich the fermenting product and further effectively enrich the flavoring substances and their precursors of special flavoring liquor.
