摘要
通过摇瓶液态和固态麸曲单菌株发酵以及10 L罐混菌发酵研究,分析比较了11株功能性酵母菌株的发酵性能;应用气相色谱法分析了各菌株所产风味物质,发现各菌株之间能够进行有效的发酵互补,极大丰富了发酵产物,有效丰富了特种调味酒的风味物质及前体物质。
In this study, the fermenting performance of 11 functional yeast strains was compared through liquid-state/solid-state Erlenmayer flask single strain fermentation test and 10 L tank mixed strains fermentation test. The flavoring substances produced by each strain were analyzed by GC. It was found that there were complementary advantages among those strains in the fermentation which could greatly enrich the fermenting product and further effectively enrich the flavoring substances and their precursors of special flavoring liquor.
出处
《酿酒科技》
2015年第4期37-40,45,共5页
Liquor-Making Science & Technology
关键词
特种调味酒
功能性酵母
发酵性能
风味物质
白酒
special flavoring liquor
functional yeast
fermenting performance
flavoring substance
Baijiu（liquor）
作者简介
张聪芝，男，山东高唐人，硕士研究生，主要从事菌种选育、扩培及发酵性能的研究。
