糯米酒酿造酵母的优选

Selection of yeast for brewing glutinous rice wine

为了优选酵母菌种,改善液态发酵糯米酒的口感,采用酿酒酵母SJ4、扣囊复膜酵母3-1Y、粟酒裂殖酵母SP单菌种发酵及酿酒酵母/扣囊复膜酵母(1∶1)、酿酒酵母/粟酒裂殖酵母(1∶1)、酿酒酵母/扣囊复膜酵母/粟酒裂殖酵母(1∶1∶1)混合菌种发酵方式酿造糯米酒,通过曲线下面积(AUC)、主成分分析(PCA)对糯米酒风味物质及理化指标进行分析。结果表明,扣囊复膜酵母3-1Y与酿酒酵母SJ4(1∶1)混合发酵时AUC值最小,为9 371,相对贡献值最大,为3.448 7;糯米酒中总酸和氨基酸态氮含量有所提高,产品共检测了12种风味物质,总酯含量有增加,甲醇及高级醇有所降低,感官评分为7分,最适用于糯米酒的发酵。

In order to select excellent yeast strains and improve the taste of glutinous rice wine produced by liquid fermentation, the glutinous rice wine was brewed by single yeast （Sacchromyces cerevisiae SJ4, Saccharomycopsis fibuligera 3-1Y, or Schizosaccharomyces pombe SP） and mul- ti-yeast （S. cerevisiae SJ4：S. [ibuligera 3-1Y （1：1）, S. cerevisiae SJ4：S. pombe SP （1：1）, or S. cerevisiae SJ4： S. tibuligera 3-1Y： S.pombe SP （1：1：1）） fermentation method. The flavor compounds and physicochemical indexes of glutinous rice wine were analyzed by area under the curve （AUC） and principle component analysis （PCA）. The results showed that at the mixed fermentation of S. cerevisiae SJ4：S. tibuligera 3-1Y：S.pombe SP （1：1：1）, the AUC value （9 371） was the least and the relative contribution value （3.448 7） was the largest. The content of total acid and amino acid nitrogen in glutinous rice wine were increased, and 12 kinds of flavor compounds in the wine were detected, the total esters content was increased, methanol and higher alcohols were decreased. The sensory score was 7, which was the most suitable for the glutinous rice wine fermentation.