嗜杀酿酒酵母对海南山兰甜酒发酵品质的影响

以海南坡稻山兰为主要原料，在传统手工酿造山兰甜酒的工艺基础上添加嗜杀酿酒酵母作为发酵剂能保持山兰甜酒原始的酒醇甘甜微苦风味，维持独特的米脂芳香。控制和净化发酵醪中的酵母品质，在发酵过程中保持酒味纯正，使糖化与发酵得到同步，发酵力得到加强，酒味更加醇厚。同时发酵环境得到净化，发酵时间缩短，生产效率提高。嗜杀酵母发酵剂令山兰甜酒出现苦味物质的时间提前，同时相对传统工艺生成较高浓度的高级醇，可采取定时移除酒液的方法解决。

Effect of killer brewery yeast on the fermentation quality ofHainan shanlan rice wine

Shanlan rice wine made from Hainan Shanlan rice is made by a traditional wine making process. Now the technique was improved by adding killer brewery yeast as starter culture besides the starter qiubing. This improvement maintains a unique aroma of rice, subtle flavor and low alcoholicity, tasted sweet, mild in acidity, and kind vinosity. The killed yeast controlling and purifying the quality of brewery yeasts in mash, making simultaneous sacchariflcation and fermentation, enhanced the brewery capacity, keeping purification wine flavor and stronger vinosity, purging the fermentation environment, shorten the period and improved efficiency. The killer yeast made the bitter appeared earlier than normal and produced more higher-alcohols during fermentation. To reduce the bitter in Shanlan rice wine, the saccharifled liquid from wine mash constantly could be removed since it appeared during saccharification and fermentation.