白酒的发酵过程主要是酒精发酵和风味物质形成的过程.在白酒生产中,酒精发酵过程主要是由酿酒酵母通过糖酵解途径,将发酵中的糖类分解为二氧化碳和酒精,在生成酒精的同时,酿酒酵母还能够生成多种有机酸、高级醇及酯类物质,这些物质在基酒的风味中发挥重要作用.优良性状的酿酒酵母可以起到提高出酒率,增加风味物质含量,节约粮食的目的.牛栏山酒厂针对特定工艺,对大曲及发酵过程中微生物进行分离鉴定,获得20株酿酒酵母菌,并结合生化性能筛选实验,最终筛选出产酒精能力、耐酒精能力、发酵力以及发酵产物方面较为优秀的酿酒酵母菌2株,命名为Y006和Y008.将2株酿酒酵母菌分别制作成强化麸曲添加到酿酒生产实验中,均起到了增加乙酸乙酯,适量控制乳酸乙酯,降低杂醇油含量且提高出酒率的作用.%Liquor fermentation is the process of alcoholic fermentation and the formation of flavoring substances. In alcoholic fermen-tation, sugar is decomposed into carbon dioxide and alcohol through glycolysis by S.cerevisiae. At the same time, a variety of organic acids, higher alcohols and ester compounds are produced. Those substances play important roles in base liquor flavor. It can be con-cluded that S.cerevisiae strains with excellent performance are capable of enhancing liquor yield, increasing flavoring compounds con-tent, and saving grains. In this study, 20 S.cerevisiae strains were isolated in Niulanshan Distillery. Through biochemical property screening test, two S.cerevisiae strains with excellent alcohol-producing capability, alcohohol resistance, fermenting power and fer-menting products were finally obtained and they were named Y006 and Y008. The two strains were used for the preparation of Fuqu and then used respectively in liquor-making, which could increase ethyl acetate, control ethyl lactate properly, reduce fusel oil, and in-crease liquor yield.
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