安琪生香活性干酵母在固态小曲清香型白酒酿造生产中的应用

Application of Angel Aroma-Producing Active Dry Yeast in the Production of Qingxiang Xiaoqu Baijiu by Solid-State Fermentation

生香酵母在白酒发酵过程中具有同步产酒生香的特点,在保持出酒率的同时生成较高含量的酯类物质,活性干酵母技术能较长时间保持酵母菌的活力和性能。为提高固态小曲清香型白酒的品质,对安琪生香活性干酵母在固态小曲清香型白酒酿造生产中的应用进行了研究,跟踪检测固态发酵过程酒醅中乙酸乙酯、乳酸乙酯等风味物质的含量变化,并对原酒中主要风味物质含量等指标进行对比分析。结果表明,在固态小曲清香型白酒原酿造生产工艺的基础上添加0.05%的安琪生香活性干酵母,并在活化后使用,与对照组相比,酒醅中乙酸乙酯、乳酸乙酯等风味物质的含量变化对比明显,比原酒中乙酸乙酯含量提高12.50%,总酯含量提高18.50%,杂醇油含量下降8.16%,乙乳比由1.67提高到2.38,酯醇比由0.34提高到0.61,使得原酒香味更加协调,清香纯正、突出,从而提高了原酒品质。

The use of aroma-producing yeast in Baijiu fermentation process could produce higher content of ester compounds without any decrease in liquor yield.Active dry yeast technology could keep the activity and the properties of yeast for a long time.In order to improve the quality of Qingxiang Xiaoqu Baijiu by solid-state fermentation,in this study,Angel aroma-producing active dry yeast was applied,tracing detection of the change in the content of flavoring substances such as ethyl acetate and ethyl lactate etc.was performed,and comparative analysis of main flavoring substances indexes was done.The results showed that,compared with the contrast group,there was significant change in the content of flavoring substances such as ethyl acetate and ethyl lactate etc.in the experimental group(the group of adding 0.05%Angel aroma-producing active dry yeast),the content of ethyl acetate increased by 12.50%,the content of total esters increased by 18.50%,the content of fusel oil decreased by 8.16%,the ratio of ethyl acetate to ethyl lactate increased from 1.67 to 2.38,and the ratio of total acetate to higher alcohols increased from 0.34 to 0.61.The produced Xiaoqu Baijiu had more harmonious and pure taste and its quality got improved greatly.