传统绍兴黄酒发酵醪中酵母的分离及其生物学特性的研究

Study on the yeast wash separation in traditional Shaoxing yellow rice wine and its biological characteristics

为了对传统工艺生产绍兴黄酒发酵醪中和淋饭酒母中酵母进行分离及生物学特性的研究,阐述了传统绍兴黄酒工艺发酵过程产生高酒精度的机理和形成绍兴酒风味复杂性、丰富性的因素。对传统工艺生产元红酒、加饭酒、善酿酒的主发酵醪和淋饭酒母中酵母进行分离,并对各酵母菌株的发酵力、耐酒精性、酵母的形态、醭的生成、巨大菌落和TTC变色等生物学性能进行了研究,同时,提出了进一步研究的方向和酵母菌株熟地的概念,以及对酵母菌株的宝库、熟地微生物群系进行保护的设想。

In order to study the yeast wash separation of traditional Shaoxing yellow rice wine, Linfan wine and their biological characteristics, the principles of high - spirit forming in the traditional Shaoxing yellow rice wine, and the complexity and richness of their flavor are mentioned. The yeast washes of Yuanhong wine,Jiafan wine and Shanniang wine,as well as the yeast of Linfan wine are separated. The fermenting powder and alcohol - proof capability of yeast strains, the formation of yeast mycoderm, giant colony, and TTC＇s color deterioration are studied. Meanwhile, it points out the further target and the concept of Shudihuang. At the same time, the storage of yeast strain, and the protection of Shudihuang microorganism colony are also put forward.