CAJ | 학술논문

为改善液态法酿造糯米酒口感淡寡的缺点，在传统法酿造的基础上，采取顺序接种，即先将鲁氏淀粉霉AYW12、米根霉8-3M按比例接种进行液化、糖化，并丰富芳香类化合物前体物质，最后接种酿酒酵母SJ4完成糯米酒发酵。采用气相色谱技术对糯米酒样品的风味物质进行检测，并对挥发性化合物进行主成分分析。结果表明，当选定酿酒酵母SJ4的接种量为每克糯米接种1×106个细胞，鲁氏淀粉霉AYW12、米根霉8-3M的接种比例为6：4（接种量为每毫升糯米种子培养基接种1×106个细胞）所得到的风味物质含量最优，感官评分最高。
위개선액태법양조나미주구감담과적결점，재전통법양조적기출상，채취순서접충，즉선장로씨정분매AYW12、미근매8-3M안비례접충진행액화、당화，병봉부방향류화합물전체물질，최후접충양주효모SJ4완성나미주발효。채용기상색보기술대나미주양품적풍미물질진행검측，병대휘발성화합물진행주성분분석。결과표명，당선정양주효모SJ4적접충량위매극나미접충1×106개세포，로씨정분매AYW12、미근매8-3M적접충비례위6：4（접충량위매호승나미충자배양기접충1×106개세포）소득도적풍미물질함량최우，감관평분최고。
To improve the taste of glutinous rice wine produced by liquid fermentation, sequential inoculation was adopted on the basis of tradi-tional fermentation. Firstly, Amylomyces rouxii AYW12 and Rhizopus oryzae 8-3M were inoculated according to certain ratios for liquefaction and saccharification. Meanwhile, the varieties and the quantities of flavoring compounds precursors were enhanced. Then S.cerevisiae SJ4 was inoculated for the fermentation. Finally, the flavoring compounds of the produced glutinous rice wine were detected by GC and PCA of volatile compounds in wine samples was carried out. The results suggested that, as the inoculating ratio of S.cerevisiae SJ4 was 1 × 106 cells/g of glutinous rice, and the inoculating ratio of Amylomyces rouxii AYW12 and Rhizopus oryzae 8-3M was 6∶4 (the inoculating quantity was 1 × 106 cells/mL of glutinous rice seed culture medium), the produced wine had the highest content of flavoring compounds and the best sensory evaluation scores.