酵母对浓香型白酒糟醅中高级醇生成的影响

Effects of yeasts on higher alcohols forming in Chinese strong-flavored liquor producing

为探究浓香型白酒酵母对混菌发酵糟醅中高级醇生成的影响,将24株分离自浓香型白酒酿造车间的酵母分别接种到未灭菌的液态及固态糟醅中,发酵50 d,检测糟醅中9种高级醇的含量,发现分别仅有1株及4株酵母使固态及液态混菌发酵糟醅中的高级醇生成总量发生显著变化,24株酵母对不同高级醇生成的影响不同,且无种属特异性;与液态混菌发酵糟醅相比,固态混菌发酵糟醅中高级醇的生成受单一酵母菌株的扰动更小,且生成总量较少。结果表明,传统自然固态发酵工艺在弱化外来酵母菌株造成的高级醇生成波动方面起着重要作用。

To explore the effects on higher alcohols forming in fermentative grains of yeast strains associated with the Chinese strong-flavored liquor producing,24 strains isolated from the fermentation workshop were inoculated to unsterilized solid or submerged fermentative grain and the contents of 9 higher alcohols in both fermentation system were detected after fermentation for 50 d. Results showed that only 1 yeast strain changed the total content of higher alcohol significantly in unsterilized solid and 4 yeast strains changed that in submerged fermentative grain. The different impacts of 24 yeast strains on different higher alcohols were different,while no species specificity was found.Compared with the fermentation in unsterilized submerged fermentative grain,the fluctuation caused by yeast strains was weakened in unsterilized solid fermentative grain,and the total content of 10 higher alcohols was reduced. The results indicated that the technology of traditional natural solid fermentation played an important role in hindering the impacts led by foreign yeasts.