摘要
为探究分离自浓香型白酒酿造环境的5株酵母对浓香型白酒复糟发酵的影响,在初步评估酵母对环境的耐受性及发酵纤维素产乙醇的能力后,将其强化接种到复糟发酵糟醅中。经35 d发酵后,分析糟醅中乙醇及主要风味物质生成量的波动,发现S633Y-28-1酵母菌株有助于提高丢糟酒产量,同时改善丢糟酒风味,具有很好的应用价值。
In order to explore the effect of 5 yeast strains isolated fromLuzhou flavor liquor brewing environment on distiller＇s grains fermentation fromLuzhou flavor liquor,the strains were inoculated into distiller＇s grains,after preliminary evaluation of yeast tolerance to environment and capacity of producing alcohol.The fluctuations of alcohol production and flavor substances were compared after fermentation period 35 d,the result shows S633 Y-28-1 yeast strain is found to helpful in improve the ethanol yield and flavor,which has good application value.
出处
《食品工业》
北大核心
2017年第10期154-157,共4页
The Food Industry
基金
宜宾市科技局重点项目(2014GY015
2010SF033)
四川省教育厅基金项目(15ZB0291)
关键词
酵母菌株
浓香型白酒
复糟发酵
影响
yeast strains
Luzhou flavor liquor
the fermentation of distiller＇s grains
influences
