浓香型白酒酿造相关酵母与发酵糟醅中乙酸乙酯和乙酸的相关性

Correlation between yeast isolated from Luzhiu-flavour liquor brewing environment and the generating of acetic acid and ethyl acetate in fermentation

为探讨浓香型白酒酿造过程中酵母与乙酸乙酯及乙酸生成的关系,将分离自浓香型酿造诸环节的122株酵母分别接种至半固体培养基(入窖粮糟+黄水)中发酵,并设立空白对照和窖内对照,75d后测定糟醅中乙酸乙酯和乙酸的含量。结果显示,122株酵母中能够使糟醅中乙酸乙酯含量高于2个对照的菌株分别有84株和54株,其中乙酸乙酯含量最高可达3.74g/L,为窖内对照的3.94倍;使乙酸含量低于2个对照的分别有120株和15株,其中乙酸含量最低仅为2.03×10-4g/L,仅为窖内对照的0.13%;122株酵母所对应的糟醅中乙酸乙酯、乙酸的浓度间不存在明显的对应关系。

In order to explorer the correlation between yeasts and the generating of acetic acid or ethyl acetate in Luzhou-flavor Liquor fermentation,122 strains isolated from all stage of the fermentation were inoculated in special semisolid medium（ prepared with fermentative grain and yellow water, without be sterilized） and fermented for 75 days,then acetic acid and ethyl acetate were detected,the medium not be inoculated and the fermentative grain in the pit were set as the blank control and the normal control respectively. The result showed that 84 strains could enhance the generating of ethyl acetate compared with the blank control and 54strains stimulated its generating with a highest content of 3.74g/L accounting to 3.94 times the normal control.120 strains could restrain the generating of acetic acid compared with the blank control,15 strains inhibit its generating,the content of acetic acid was only 2.03×10-4g/L accounting to 0.13% of the normal control,while no clear correspondence between 122 strains of yeast and the generating of acetic acid or ethyl acetate could be deduced based the above results.