改造酵母降低黄酒中高级醇含量的研究

Application of Modified Yeast in Reducing Higher Alcohols Content in Yellow Rice Wine

为探究改造酵母在黄酒酿造中对高级醇含量的影响,通过在黍米黄酒中温大曲与红曲发酵中分别添加常规黄酒酵母及改造酵母发酵6 d,然后测其高级醇、总酸、酒精度、乙酸乙酯及乳酸乙酯含量。结果显示,与常规黄酒酵母相比,改造酵母降低高级醇特性显著,可使高级醇总量降低超过50%,同时添加量加倍不影响酒精度,虽然本身可产生过量的乙酸,但发酵期间总酸含量与常规黄酒酵母相差不大,同时改造酵母会随着添加量的增加而逐渐降低黄酒中乳酸乙酯的含量,而在中温大曲发酵中,乙酸乙酯的含量却显著高于常规黄酒酵母,添加量加倍时,产生的乙酸乙酯是常规黄酒酵母产生量的8倍。

To explore the effects of modified yeast on higher alcohols content in yellow rice wine, the conventional yeast and modified yeast were added respectively in the fermentation process of medium-temperature Daqu of millet wine and Monascus starter. After 6 d fermentation, the content of higher alcohols, total acids, ethanol, ethyl acetate, and ethyl lactate were measured. The results revealed that, compared with conventional yeast, the use of modified yeast could reduce the content of higher alcohols by 50 %. Meanwhile, its addition had no influence on alcohol content. Although its addition could produce much more acetic acid, the final total acids content was almost the same as that by conventional yeast. Besides, the content of ethyl lactate would decrease gradually with the increase of the adding amount of modified yeast. And in the fermentation of medium-temperature Daqu, the content of ethyl acetate was significantly higher than that by conventional yeast（8 times of that by conventional yeast）.