不同酵母酿造清酒的研究

Application of Different Yeasts in the Production of Sake

以大米为原料,使用5种不同的酿酒酵母进行清酒发酵试验,并通过理化指标、感官评价、挥发性风味物质和有机酸的检测分析,筛选适合酿造清酒的最优酵母。结果表明,2号酵母酿造的清酒酒精度15.2%vol,总酸2.55 g/L,氨基酸态氮0.14 g/L,总糖12.4 g/L,总酯、β-苯乙醇、乙酸异戊酯含量最高,酒体清亮透明,口味纯正,绵柔爽口,果香怡人,品质最佳,可作为清酒酿造的优良菌种。

Using rice as the raw material,sake fermentation tests were carried out with five different kinds of yeasts.Through analysis of physicochemical indexes,volatile flavor compounds,organic acids,and sensory evaluation,the optimal yeast for sake fermentation was screened out.The results showed that the alcohol content of the sake fermented by No.2 yeast was 15.2%vol,the total acids was2.55 g/L,the amino acid nitrogen content was 0.14 g/L,the total sugar was 12.4 g/L,and the contents of total esters,β-phenylethanol and isoamyl acetate were the highest.The wine body had high transparency and the taste was pure.Therefore,No.2 yeast could be used in the production of sake.