崇明老白酒酿造过程中酵母菌的鉴定及其特性初探

摘要

One white yeast strain and one red yeast strain were isolated from No. 82 starter and the brewing process of Chongming rice wine. Both strains were identified by morphological and molecular biological methods of ITS-rDNA gene sequence analysis and their effects on rice wine quality during brewing process were compared. The results showed that Saccharomyces cerevisiae was the dominant strain in No. 82 strarter and Chongming rice wine brewing process;the red yeast strain isolated from the brewing process was Rhodotorula mucilaginosa. The rice wine brewed with Rhodotorula mucilagi-nosa and Rhizopus oryzae,with alcohol 11. 9%vol,residual sugar 11. 2 g/100 mL,total acid 4. 59 g/L and total ester 4. 42 g/L. The rice wine brewed with Saccharomyces cerevisiae and Rhizopus oryzae had a fresh and full-bodied taste, indicated that the purified wine yeast helped to develop more refreshing sense of rice wine. The rice wine brewed with Rhodotorula mucilaginosa,Saccharomyces cerevisiae and Rhizopus oryzae tasted with typical Chongming rice wine flavor, indicated that with the participation of Rhodotorula mucilaginosa affecting the Chongming rice wine taste style formation to a certain extent.%从八二酒曲及酿造崇明老白酒过程中分离纯化得到1株白色酵母菌和1株红色酵母菌，采用分子生物学方法进行鉴定，并对其酿造老白酒的特性进行了分析。结果显示，八二酒曲及崇明老白酒酿造过程中的优势酵母菌为酿酒酵母（Saccaromyces cerevisiae），从酿酒过程中分离的红色酵母菌为粘红酵母（Rhodotorula mucilaginosa ）。采用粘红酵母和米根霉曲酿造的酒液的酒精度为11．9％vol，残余还原糖含量为11．2 g／100 mL，总酸含量为4．59 g／L，总酯含量为4．42 g／L。纯化的酿酒酵母和米根霉曲酿成的酒液口味醇和爽口，酒曲的纯化有助于开发出口感更爽口的老白酒。混合酵母和米根霉曲酿造的酒液呈典型的崇明老白酒风味，粘红酵母的参与对崇明老白酒口味风格的形成有一定的作用。