酵母菌混合发酵制备米酒及其工艺优化

为了降低米酒的高级醇含量，提高米酒品质，以异常威克汉姆酵母（Wickerhamomyces anomalus）、扣囊复膜酵母（Saccharomyces fibuligera）和酿酒酵母（Saccharomyces cerevisiae）为菌株混合发酵制备米酒，对其挥发性风味物质及感官品质进行分析，并采用单因素试验及响应面试验对其发酵条件进行优化。结果表明，W. anomalus、S. fibuligera、S. cerevisiae按1∶1∶1比例制备米酒品质较好，米酒高级醇含量为164.95 mg/L，感官评分为87.3分。米酒最优发酵工艺条件为：接种量3×106 CFU/mL、后发酵温度21 ℃、后发酵时间2.5 d。在此优化条件下，米酒感官评分为90.1分，高级醇含量为153.1 mg/L，与优化前相比，其高级醇含量下降了7.2%，感官品质有所提高。

Preparation and process optimization of rice wine by multi-yeast fermentation

In order to reduce the higher alcohol content of rice wine and improve the quality of rice wine, rice wine was prepared by mixed fermentation with Wickerhamomyces anomalus, Saccharomyces fibuligera and Saccharomyces cerevisiae as strains. The volatile flavor compounds and sensory quality of rice wine were analyzed, and the fermentation conditions were optimized by single factor tests and response surface tests. The results showed that the quality of rice wine prepared by W. anomalus, S. fibuligera and S. cerevisiae at the ratio of 1∶1∶1 was better. The higher alcohol content of rice wine was 164.95 mg/L, and the sensory score was 87.3. The optimal fermentation process conditions of rice wine were as follows: inoculum 3×106 CFU/ml, post-fermentation temperature 21 ℃, and time 2.5 d. Under the optimized conditions, the sensory score of rice wine was 90.1, and the higher alcohol content was 153.1 mg/L, which decreased by 7.2% compared with that before optimization, and the sensory quality was improved.