碳酸钠对陈化小麦酒精发酵中酒母质量影响的研究

Effects of Sodium Carbonate on Yeast Quality during Alcohol Fermentation of Aged Wheat

酒母质量是影响整个酒精发酵的关键因素之一,通过采用添加碳酸钠的方法显著提升了陈化小麦培养酒母的质量。结果表明,在陈化小麦摇瓶培养酒母时,不加碳酸钠,酒母培养7h后,死亡率可达到100%;添加碳酸钠可以明显改善酒母质量,且碳酸钠添加浓度为1g/L时,酵母总数以及出芽率均达到最高值,酒母质量达到最好;在50L发酵罐中模拟酒母培养,采用分割法,连续培养5代酒母依然保持较高的质量。

The quality of yeast is one of the key factors influencing alcohol fermentation. The addition of sodium carbonate during alcohol fermentation of aged wheat could significantly improve yeast quality. The results showed that, the mortality rate of yeast reached up to 100 % 7 h after shake flask yeast culture without adding sodium carbonate. However, as the addition concentration of sodium carbonate was 1 g/L, both the total number of yeast and budding rate reached the maximum value and yeast quality was the best. Simulated yeast culture in 50 L fermenting tank demonstrated that the 5 successive generations of yeast remained of high quality by using segmentation method.