摘要
机制黄酒始于20世纪50年代,主要采用纯种发酵工艺,酵母菌的生长对酒质影响较大。以85#酵母、生麦曲和苏-16#纯种培养熟麦曲混合曲(9∶1)为糖化发酵剂,采用大罐发酵工艺,探讨糖度变化与酵母生长条件的关系。试验结果表明,机制黄酒最高糖化温度仅31℃左右;酵母接种量以2.5%～3.0%为宜,接种酵母应为稳定期,即培养40h左右的速酿酵母,可有效缩短酵母生长迟缓期;在酵母对数生长期,应保持有充足的糖分提供给酵母营养,一般为50～150g/L;稳定期酵母浓度可达4亿/ml左右,糖度下降速度可达7.5g/L·h,酒精度上升1.75%/h左右;当醪液酒精度达到10%(v/v),糖度4～5g/L,酵母浓度3亿/ml左右时,即进入衰退期;衰退期的酵母不再增殖,当酒精度达18%(v/v)时,出现酵母凝聚现象,发酵液变清,酵母出芽率几乎为零,揭示整个发酵结束。(一平)
Mechanized yellow rice wine initiat ed in1950s and the technique of pure species fermentation was mainly applied, as a re-sult,the growth of yeast had great effects on wine quality.In the tes t,85#yeast and the mixed starter by raw wheat starter and steamed wheat star ter by pure species cultivation with Su-16#(9∶1)was used as the sacchar ification and fermentation agents,the technique of big pot fermentation was app lied,and the correlations of sugar content changes and yeast growth conditions were investi-gated.The results suggested that the highest saccharification te mperature was about 31℃;the best inoculation quantity of yeast was2.5%～ 3.0%;and the yeast for inoculation should be in its stable period,namely, the yeast should be rapid fermentation yeast by about 40d culture which could effectively shorten the slowness period of the yeast;during the logarithmic gro wth phase of the yeast,sufficient sugar ensured to provide yeast nutrition(us ually50～150g /L);the yeast concentration could achieve0.4billion/ml in the stable phase and the reduction rate of sugar content achieved7.5g /L·h with alcohol content increased about 1.75%/h;when the al-cohol c ontent in mash liquid,sugar content and yeast concentration achieved10%(v /v),4～5g /L and0.3billion/ml respectively,it indicated the regress ion phase in fermentation,no more proliferation in this phase and as the alcoho l content reached18%(v /v),yeast agglomeration presented,the ferment l iquid became clear and the budding ratio of yeast tended to be zero,the whole fermenta-tion ended.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第1期77-79,共3页
Liquor-Making Science & Technology
