YSY16酵母在降低陶融型原酒高级醇含量中的应用研究

Application of YSY16 Yeast Strain in Reducing Higher Alcohols Content in Taorong Baijiu

研究酵母添加量对陶融型原酒中高级醇含量的影响,以期得到一种控制原酒品质的方法。以河南仰韶酒厂自主分离的YSY16酵母菌株为试验菌株,以此制备纯种酵母麸曲,研究酒醅中该酵母麸曲的不同添加比例对陶融型原酒中高级醇含量的影响。结果表明,酵母麸曲添加比例为1.50%,正丙醇产量降低76.8%;酵母麸曲添加比例为2.0%,正丁醇产量降低55.3%;酵母麸曲添加比例为1.0%,异丁醇产量降低72.2%;酵母麸曲添加比例为1.50%,异戊醇产量降低47.6%。自主分离的YSY16酵母菌株可降低陶融型原酒中高级醇的含量,通过控制酒醅中酵母麸曲的添加比例可有效提高原酒品质。

The effects of yeast adding levels on higher alcohols content in Taorong Baijiu were investigated in order to achieve scientific control of the quality of base liquor.YSY16 yeast strain,isolated independently from Yangshao Distillery,were used as experimental strain to produce pure species bran starter.Then the bran starter was added in fermented grains at different adding levels and their effects on higher alcohols content in liquor were explored.The results suggested that,as the adding level of bran starter was 1.50%,the yield of N-propanol decreased by 76.8%;as the adding level of bran starter was 2.0%,the yield of N-butanol decreased by 55.3%;as the adding level of bran starter was 1.0%,the yield of isobutyl alcohol decreased by 72.2%;as the adding level of bran starter was 1.50%,the yield of isoamyl alcohol decreased by 47.6%.It proved that YSY16 yeast strain could reduce higher alcohols content in liquor,and base liquor quality could be effectively improved through regulating the adding levels of bran starter in fermented grains.