酿酒酵母和异常汉逊酵母混合发酵黄酒工艺研究

Studies on Yellow Rice Wine Technology Using Mixed Fermentation of Saccharomyces cerevisiaeand Hansenula anomala

以酿酒酵母和异常汉逊酵母为黄酒发酵菌种,分别考察2种酵母对18°Bx糖化液的发酵特性,结果表明酿酒酵母产酒精(9.9%vol)能力强于异常汉逊酵母(6.8%vol),异常汉逊酵母产挥发酯(2.41 g/L)显著高于酿酒酵母(0.53 g/L)。比较混菌发酵途径,顺序混合发酵酒精度(8.1%vol)略低于同时混合发酵酒精度(8.7%vol),挥发酯含量(1.59 g/L)显著高于同时混合发酵(0.56 g/L)(P<0.05),结合发酵过程理化指标和感官评价结果,选择顺序混合发酵途径较为合适。通过单因素和Box-Benhnken中心组合试验设计,选择主发酵温度、pH值、酵母接种量3个因素对顺序混合发酵黄酒产品的挥发酯含量进行响应面优化,结果显示:顺序混合发酵黄酒的最佳参数为:发酵温度31.5℃,接种量1.0×10~7个/mL,pH 4.2。验证试验表明,在此条件下顺序混合发酵黄酒的挥发酯含量为(1.66±0.028)g/L,与预测值1.70 g/L相差不大,比酿酒酵母单独发酵提高213%。本研究为非酿酒酵母在黄酒发酵上的应用奠定了基础。

Saccharomyces cerevisiae and Hansenula anomalies as yellow rice wine fermentation strains,the fermentation characteristics of the two yeasts on the 18°Bx saccharification solution were investigated respectively.It was found that the alcohol-producing capacity of Saccharomyces cerevisiae(9.9%vol)was stronger than that of Hansenula anomala(6.8%vol),and the volatile ester content(2.41 g/L)of Hansenula anomalies was significantly higher than that of Saccharomyces cerevisiae(0.53 g/L).Further comparing the mixed fermentation pathways,the alcohol content of sequential mixed fermentation(8.1%vol)was slightly lower than that of simultaneous mixed fermentation alcohol(8.7%vol),and the volatile ester content(1.59 g/L)was significantly higher than that of simultaneous mixed fermentation(0.56 g/L)(P<0.05).Combined with the physical and chemical indicators of the fermentation process and sensory evaluation,it is more appropriate to choose a sequential mixed fermentation route.Through the combined experimental design of the single-factor and Box-Benhnken Center,the response surface of the volatile ester content of the sequentially mixed fermented rice wine products was optimized by selecting three factors:the main fermentation temperature,pH value and yeast inoculation amount The results showed that the optimal parameters for sequential mixing of standing fermented yellow rice wine were:fermentation temperature of 31.5℃,inoculation amount of 1.0×107 cells/mL,and pH of 4.2.The verification experiments showed that the volatile ester content of sequentially mixed yellow rice wine under this condition was(1.66±0.028)g/L,which was not much different from the predicted value of 1.70 g/L,which was 213%higher than the fermentation of Saccharomyces cerevisiae alone.In this study,the fermentation pathway and application effect were elucidated for the application of non-Saccharomyces cerevisiae in yellow rice wine fermentation.