发酵温度对黄酒酿造及风味物质形成影响研究

Effect of Low Temperature on the Fermentation Process and Flavor Quality of Huangjiu

本研究探索了低温发酵工艺在黄酒酿造过程中的可行性和对黄酒风味品质的影响。通过实验室规模对黄酒酵母的低温耐受性进行了研究,确定20℃可以作为黄酒酵母低温发酵的条件。通过开展工业小试规模发酵试验,研究20℃和30℃两种不同温度条件下黄酒酵母的发酵能力及黄酒的风味特征。结果表明,低温黄酒酿造工艺具有可行性,发酵周期并未明显延长。低温发酵酿制的黄酒理化指标可以达到常温发酵酿制黄酒的水平。低温发酵工艺黄酒中总高级醇含量显著降低,黄酒整体香气品质特别是水果香花香的香气特征显著优于常温酿制黄酒。

In this research,the feasibility of low-temperature fermentation and its effect on the flavor quality of Huangjiu were studied.The low temperature tolerance of Huangjiu yeast was studied in the lab,and 20℃was determined as the fermentation temperature.The fermentation ability of Huangjiu yeast and the flavor characteristics of Huangjiu at 20℃and 30℃were studied by industrial-scale fermentation tests.The results showed that the low-temperature fermentation process was feasible,and the fermentation cycle was not prolonged obviously;the physicochemical indexes of Huangjiu fermented at low temperature could reach the level of Huangjiu fermented at normal temperature;the content of total higher alcohols decreased significantly in Huangjiu fermented at low temperature,and the aroma quality,especially the fruit and flower aroma,was significantly better than that of Huangjiu fermented at normal temperature.