作者： 龙 霄，吕 鑫，朱文旭，胡晓静，马宇坤，郭凯凯，张翠英，肖冬光
为了充分利用酿酒业的副产品丢糟，进一步提高丢糟生产清香型白酒的质量，应用高产酯酿酒酵母，通过单因素试验，分别考察配糟比、酵母接种量、发酵时间对丢糟加粮再发酵的影响。结果表明，最佳的工艺条件为配糟比1∶3，酵母接种量0.5亿个/g，发酵时间6 d；在此发酵条件下，酒精度为8.8 %vol，乙酸乙酯产生量可达506.5 mg/L，乳酸乙酯产生量可达560.8 mg/L。 |
微生物； 酿酒酵母； 清香型白酒； 丢糟； 乙酸乙酯； 乳酸乙酯 |
Production of High-Grade Qingxiang Baijiu with Spent Grains by Adding New Grains and S. cerevisiae with High-Yield of Esters
LONG Xiao,Lü Xin,ZHU Wenxu,HU Xiaojing,MA Yukun,GUO Kaikai,ZHANG Cuiying and XIAO Dongguang
Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
In order to make full use of spent grains, by-product in liquor-making, S. cerevisiae with high-yield of esters was applied, and the effects of the ratio of spent grains to new grains, yeast inoculating quantity, and fermenting cycle on the fermentation of spent grains were explored by single factor test. The optimum technical conditions were determined as follows: the ratio of new grains to spent grains was 1∶3, yeast inoculating quantity was 5×107/g, and fermenting cycle was 6 days. Under the above conditions, alcohol content of the produced liquor was 8.8 %vol, the yield of ethyl acetate was up to 506.5 mg/L, and the yield of ethyl lactate could reach up to 560.8 mg/L.
microbe; S. cerevisiae; Qingxiang Baijiu; spent grains; ethyl acetate; ethyl lactate