CAJ | 학술논문

从八二酒曲及酿造崇明老白酒过程中分离纯化得到1株白色酵母菌和1株红色酵母菌，采用分子生物学方法进行鉴定，并对其酿造老白酒的特性进行了分析。结果显示，八二酒曲及崇明老白酒酿造过程中的优势酵母菌为酿酒酵母（Saccaromyces cerevisiae），从酿酒过程中分离的红色酵母菌为粘红酵母（Rhodotorula mucilaginosa ）。采用粘红酵母和米根霉曲酿造的酒液的酒精度为11．9％vol，残余还原糖含量为11．2 g／100 mL，总酸含量为4．59 g／L，总酯含量为4．42 g／L。纯化的酿酒酵母和米根霉曲酿成的酒液口味醇和爽口，酒曲的纯化有助于开发出口感更爽口的老白酒。混合酵母和米根霉曲酿造的酒液呈典型的崇明老白酒风味，粘红酵母的参与对崇明老白酒口味风格的形成有一定的作用。
종팔이주곡급양조숭명로백주과정중분리순화득도1주백색효모균화1주홍색효모균，채용분자생물학방법진행감정，병대기양조로백주적특성진행료분석。결과현시，팔이주곡급숭명로백주양조과정중적우세효모균위양주효모（Saccaromyces cerevisiae），종양주과정중분리적홍색효모균위점홍효모（Rhodotorula mucilaginosa ）。채용점홍효모화미근매곡양조적주액적주정도위11．9％vol，잔여환원당함량위11．2 g／100 mL，총산함량위4．59 g／L，총지함량위4．42 g／L。순화적양주효모화미근매곡양성적주액구미순화상구，주곡적순화유조우개발출구감경상구적로백주。혼합효모화미근매곡양조적주액정전형적숭명로백주풍미，점홍효모적삼여대숭명로백주구미풍격적형성유일정적작용。
One white yeast strain and one red yeast strain were isolated from No. 82 starter and the brewing process of Chongming rice wine. Both strains were identified by morphological and molecular biological methods of ITS-rDNA gene sequence analysis and their effects on rice wine quality during brewing process were compared. The results showed that Saccharomyces cerevisiae was the dominant strain in No. 82 strarter and Chongming rice wine brewing process;the red yeast strain isolated from the brewing process was Rhodotorula mucilaginosa. The rice wine brewed with Rhodotorula mucilagi-nosa and Rhizopus oryzae,with alcohol 11. 9%vol,residual sugar 11. 2 g/100 mL,total acid 4. 59 g/L and total ester 4. 42 g/L. The rice wine brewed with Saccharomyces cerevisiae and Rhizopus oryzae had a fresh and full-bodied taste, indicated that the purified wine yeast helped to develop more refreshing sense of rice wine. The rice wine brewed with Rhodotorula mucilaginosa,Saccharomyces cerevisiae and Rhizopus oryzae tasted with typical Chongming rice wine flavor, indicated that with the participation of Rhodotorula mucilaginosa affecting the Chongming rice wine taste style formation to a certain extent.