混合酵母菌发酵对黄酒品质的影响研究

Effect of mixed yeast fermentation on quality of Chinese rice wine

以混合酵母菌酿制的黄酒各项理化指标均符合标准要求,其特点是酯的种类和含量比单一酵母菌酿制的对照酒多,高级醇的种类和含量少于对照酒,醛类、氨基酸(尤其是苦味氨基酸)、乳酸的含量均低于对照酒。感官品评显示,以混合酵母菌酿制的黄酒无新酒刺鼻味,有陈年酒的香气,香气明显优于对照酒。

Effect of mixed yeast fermentation on quality of Chinese rice wine was researched. The results showed that the physical and chemical indi- cators of the product by mixed yeast met the requirements of the related standard. Furthermore, compared with the product by single yeast, the product by mixed yeast contained higher content of esters and lower content of higher alcohols, aldehydes, amino acids （especially bitter amino acid） and lactic acid. Sensory evaluation showed that the fresh product by mixed yeast had no harsh flavor, but owned the aroma of age rice wine, and its aroma was obviously better than that of the product by single yeast.