机压丢糟包包曲酿酒效果

探讨机压丢糟包包曲的酿酒效果,采用含丢糟质量分数5%、7%、9% 和11% 的机压包包曲与纯小麦机压包包曲进行酿酒对比实验。结果表明：1)机压丢糟包包曲有利于提高糖化、发酵的程度,能提高浓香型大曲酒的出酒率;2)含丢糟质量分数9% 的机压包包曲酿酒效果最优,不仅能显著提高产酒量,而且能在一定程度上提高酒品质。因此,机压丢糟包包曲用于酿酒生产是可行的。     

曲坯含水量对机压包包曲品质的动态影响

为了确定机压"包包曲"适宜的曲坯含水量,在其他条件不变的情况下,采用单因素实验设计方法,研究曲坯含水量分别为37%、38%、39%、40%对大曲培养过程中品质的影响.实验结果表明:曲坯含水量对机压"包包曲"培养过程中酸度、糖化力、发酵力、霉菌数、酵母数、芽孢杆菌数等均有不同程度的影响,对新曲的感官品质也有一定的影响:最适曲坯含水量为39%.     

丢糟在中高温大曲生产中的应用研究

研究了大曲丢糟的不同添加量对大曲感官、理化和微生物指标以及对酿酒生产产生的影响程度.结果表明,丢糟在中高温包包曲生产中的添加量为7%～11%时,有利于改善大曲品质、优化大曲各项指标的配比,提高大曲酒出酒率4.88%,提高优质酒率,降低生产成本.     

添加丢糟生产酱油大曲的效果研究

通过对添加曲酒丢糟生产酱油大曲的效果研究,并对影响成曲质量和酱油品质的工艺条件(培曲时间、温度)进行了探讨。比较了改良曲与传统曲的性能优势及所产酱油的质量指标差异,确定了丢糟的最佳加入量为10%,培曲的时间24h,最适温度33℃。     

丢糟、淀粉生产浓香型大曲工艺的初步研究

以不同比例的丢糟、淀粉和优质小麦为原料制作大曲,跟踪分析了大曲在发酵过程中微生物和理化指标的变化规律。研究结果表明,不同丢糟、淀粉添加量对大曲发酵过程中的水分、酸度、淀粉、糖化力、液化力、发酵力和主要微生物类群均有不同程度的影响,对其成品曲的感官品质也有一定的影响,丢糟、淀粉添加量分别为A5、B5时大曲的质量最优,大曲的各项理化指标均得以优化,提高了大曲质量,降低了10%左右的原料成本,可取得显著经济效益,同时减少环境污染。     

利用丢糟制曲的探讨

丢糟含有微生物生长的物质基础,如残余淀粉、多种矿物质、氨基酸和有机酸等.利用添加鲜酒糟生产大曲可节约粮食,降低成本.结果表明,添加量为15%时较适宜;曲的糖化力为820 mg葡萄糖/g·h,液化力1.3g淀粉/g·h,发酵力230 CO2/g曲;成曲的曲皮薄,断面灰白,菌丝分布面广而均匀,有浓厚的曲香味,酶活力较高.     

丢糟代替部分小麦用于大曲生产的可行性研究

丢糟是酿酒生产的副产物,除舍有8%～12%的残淀、60%以上的水分和一定量的糠壳外,还含有一定量的酸、酯、醇、醛等有机物质,有利于微生物的生长.用丢糟代替部分小麦生产大曲试验结果表明,丢糟曲的糖化力、液化力比大曲高,丢糟曲感官和理化指标表明其质量均达到一级曲的质量标准.用丢糟制曲有利于对于筛选、驯良微生物菌种,防止杂菌侵入,提高了曲的酶活力,降低制曲生产成本.(孙悟)     

大曲丢糟代替米糠生产小曲的效果研究

通过对曲酒丢糟代替米糠生产小曲的效果研究,并对影响小曲出酒率和品质的工艺条件(培曲时间、温度)作了深入的探讨。确定了丢糟的最佳加入量为10%;培曲的时间是5d,温度是26℃。     

黄水丢糟制曲初步研究

按不同比例同时添加黄水、丢糟制曲,对所制大曲的感官指标、理化指标和微生物指标进行分析,结果表明,添加了黄水和丢糟的大曲与纯小麦大曲的主要理化指标接近,但水分含量和液化力较低。总体上,同时添加黄水及丢糟制曲的最适添加比例分别为黄水8%、丢糟6%。     

不同比例中温曲、高温曲对浓香型原酒质量影响的研究全文替换

试验旨在研究不同复配比例的中、高温曲对浓香型原酒品质的影响。将中、高温曲按照100∶0、95∶5、90∶10、85∶15、80∶20（分别对应G0、G5、G10、G15和G20组）的比例充分与粮糟混合后加入实验窖池中,每组三个平行,经过四轮次发酵。结果显示,添加20%以内的高温曲对发酵糟醅含酒量和总酸含量影响不大,当按G5和G10组比例添加时,每轮次酒样中的总酯含量有显著的提高,其中的己酸乙酯也占据较高的比例,且感官评价得分较高。此外,高温曲的添加有助于香气的协调。综上所述,浓香型原酒生产过程中建议配伍5%～10%的高温曲（混合曲总计100%）以提升原酒质量。     

丢糟酿酒复合发酵剂的应用开发研究

针对目前白酒丢糟利用中存在的转化效率低、酒质较差等不足,通过对新型麸曲与新型大曲的研发和不同配比的探讨,得到能高效降解丢糟的复合发酵剂,其组成是新型麸曲:新型大曲=1:5。采用复合发酵剂,使丢糟中的淀粉利用率和酒精收率达到42.4%和19.8%,同时还可以得到较高质量的丢糟酒。     

包包曲生产和应用试验

湘窖包包曲是以90％的小麦加10％的豌豆为原料,适当提高制曲温度,经粉碎、踩曲、入房发酵而成。成品包包曲的理化指标和感官指标均优于平板曲。用包包曲酿酒,酒质明显得到提高,其酒体醇厚饱满、曲香好、余味长。     

黄酒糟在芝麻香型白酒生产中的应用

以黄酒糟为芝麻香型白酒生产原料,结合培菌糖化工艺,将黄酒糟与曲粉混合,进行堆积培菌糖化,并与芝香粮糟按一定比例混合拌匀;进行高温堆积、入池发酵,将黄酒糟作为一种特殊的曲药与原料加入到芝麻香酒生产中,为黄酒糟的利用提供了一种新的工艺方式。     

Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen

During enological fermentations, superfluous oxygen consumption by yeast cells is observed. The superfluous oxygen consumed by the yeast cells is mainly related to the operation of non-respiratory oxygen consumption pathways resulting in an overall decrease in the total sterol fraction in yeast. On the other hand, yeast lees remaining at the end of alcoholic fermentations exhibit specific oxygen utilization rates ranging from 1 to 4 micromol O2 h- 10(-10) cells from the second to the thirteenth month of wine aging. This oxygen consumption capacity of yeast lees was independent of residual cell viability. In this study, we investigated the potential relationship between the oxygen added to commercial yeast strains during enological fermentation and the capacity of the corresponding yeast lees to interact with oxygen. Additions of low (7 mg l(-)) and excess (37 mg l(-1)) amounts of oxygen at the end of the cell growth phase were compared in terms of repercussions on the oxygen consumption activity of the corresponding yeast lees. As expected, the superfluous oxygen consumption by yeast cells during fermentation had a positive influence on the fermentation kinetics and increased cell biomass formation. Oxygen consumption rates and the total capacity of oxygen consumption by the corresponding yeast lees clearly decreased when oxygen was added during fermentation. This marked decrease in yeast lees reactivity towards oxygen was concomitantly related to an increase in ergosterol synthesis and to oxygen-dependent sterol degradation. Such degradation occurred when oxygen was added in excess. Therefore, oxygenation control during fermentation appears to be a potential way to optimize both the fermentation kinetics and control yeast lees reactivity towards oxygen. For practical applications, oxygenation control during alcoholic fermentation may be considered as a general tool for decreasing the highly reductive effect of yeast lees during wine aging.     

餐厨垃圾微生物发酵生产蛋白饲料的工艺优化

以餐厨垃圾为原料,采用酵母菌、黑曲霉和枯草芽孢杆菌作为混合发酵菌剂进行固态发酵,结合正交试验,建立并优化了餐厨垃圾转化为生物活性蛋白饲料的工艺条件。结果表明,最佳发酵工艺为以酿酒酵母∶枯草芽孢杆菌∶黑曲霉（1∶1∶2）为混合菌剂,接种量1.0%,尿素添加量1.0%,30 ℃发酵48 h,含水量60%,在此发酵条件下发酵产物中粗蛋白含量提高了58.7%;粗纤维、粗淀粉和粗灰分含量均显示下降;氨基酸总含量增加了1.08倍,其中必需氨基酸含量提高了95.9%;维生素B1、B2的含量也有显著提高;微生物指标均符合国家饲料卫生标准（GB/T 5009.23-2006）。     

白酒丢糟生产菌体蛋白饲料的研究

以浓香型白酒丢糟为主要原料,通过混合菌种协同发酵生产菌体蛋白,提高白酒丢糟中营养蛋白含量。实验结果表明：在发酵时间为60h、发酵起始pH6.5、投料比（麸皮∶酒糟）为1∶1.5、接种量在4%、溶氧条件为60g/500mL、硫酸铵添加量0.5%条件下发酵生产菌体蛋白可以提高丢糟的营养水平。     

复合菌生物转化白酒糟发酵条件的优化

以未发酵白酒糟培养基为对照组,探讨不同菌种组合以及发酵条件对固态发酵白酒糟中蛋白含量的影响,旨在提高酒糟中真蛋白的含量。选用枯草芽孢杆菌、白地霉和产朊假丝酵母对白酒糟进行单菌和复合菌发酵实验,结果显示三菌组合发酵效果最好。通过三菌单因素发酵试验及正交试验确定最佳发酵条件为：添加15%的麸皮和2%的尿素,先接种5%的枯草芽孢杆菌和10%的白地霉30 ℃培养24 h,然后接种5%的产朊假丝酵母30 ℃培养72 h,此时真蛋白的含量为24.85%,粗蛋白含量达32.09%,粗纤维含量降低到17.66%。     

木薯酒糟污泥制生物有机肥途径探讨

论述了木薯酒糟污泥的传统处理处置方法,分析了土地填埋,土地农用,污泥焚烧和污泥堆肥处理技术的局限性,提出以接入好氧微生物发酵菌剂,生产生物有机肥作为最终处理途径的可能,并对发酵过程进行了探讨,以期使污泥变废为宝,产生更大的效益。     

Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications

During alcoholic fermentation, even when Saccharomyces cerevisiae cells have used the required oxygen for lipid synthesis, they can consume much more oxygen with no detrimental effect on the fermentation process. Under these conditions, most of the superfluous oxygen is consumed by yeasts by the partial functioning of several nonrespiratory oxygen consumption pathways, which are characterized by the production of reactive oxygen species (ROS). When excess oxygen is added to yeast cells, cell sterol content decreases, following the strong oxidation of intracellular sterols. During aging of fermented products in the presence of nonviable yeast lees (harvested at the end of alcoholic fermentation), the lees can consume oxygen for at least 3 years of the aging process. This oxygen consumption by yeast lees is related to moderate oxidation of yeast membrane lipids by the action of free radicals, strongly decreasing sterols in the yeast lees. The biochemical reactions involved in the oxygen consumption pathways during alcoholic fermentation may be the same as those responsible for oxygen consumption observed in yeast lees. Therefore, the cross-reactivity of complex plant polyphenols, tannins and yeast towards oxygen can easily occur during technological processes (alcoholic fermentation and wine aging). The micro-oxygenation of yeasts releases ROS during alcoholic fermentation and may favour the oxidation of wine phenolic compounds. As yeasts have much higher affinities for oxygen than plant polyphenols, viable yeast and yeast lees compete with phenolic compounds and then hinder the wine aging process. Also, the partial adsorption of plant polyphenols on yeast occurs during alcoholic fermentation, which modifies the overall reactivity of yeast and polyphenols towards oxygen.