黄酒曲酵母的筛选和耐受性研究

在酿酒过程中,酵母菌株的优劣直接影响黄酒的酒精含量和风味特征。为筛选到发酵能力强、产香强、繁殖快和耐受性强的酿酒用功能性酵母,从各种酒曲中分离纯化的13株酵母菌通过TTC法初筛和复筛得到Y-3、Y-7、Y-103株酵母菌。通过对Y-3、Y-7、Y-10进行耐乙醇能力、耐pH能力、耐温度、耐渗透压分析,筛选出1株发酵力强、产风味物质含量较高的、耐受性较好的酵母菌株Y-10。将Y-3、Y-7、Y-10应用到黄酒生产试验中,结果表明,筛选得到的Y-10酵母在酿造的黄酒中风味物质的种类多于8种;风味物质的含量高于其他两种,高达329.87 mg/mL。由此可见,在黄酒酿造过程中,Y-10在提高黄酒的酒精含量以及增强其风味物质种类与含量方面有不可估量的应用前景。

Screening and Tolerance Study of Yeast Strains for Huangjiu Production

The alcohol content and flavor characteristics of Huangjiu are directly affected by the quality of yeast strains.In order to obtain yeast strains with high fermentation and aroma-producing capacity,rapid reproduction and high tolerance,we screened out 13 yeast strains from various starters,and further screened out three strains(Y-3,Y-7 and Y-10)by using TTC method.Through analysis of the ethanol resistance,pH resistance,temperature resistance and osmotic pressure resistance of Y-3,Y-7 and Y-10,strain Y-10 was finally selected for its high fermentation and aroma-producing capacity and high tolerance.The three strains were applied in Huangjiu fermentation tests,and the results showed that the Huangjiu produced by Y-10 had more than eight kinds of flavoring substances,and its content of flavoring substances reached up to 329.87 mg/mL.It was concluded that strain Y-10 had great application prospect in improving the alcohol content and the kinds and content of flavoring substances in Huangjiu.