拟内孢霉酵母的特性和在黄酒酿造中的作用研究*

摘要

对拟内孢霉酵母的形态、糖化能力、耐酒精能力、产孢子、产香、产酒精能力等特性进行了研究，对拟内孢霉酵母在黄酒酿造中制酒药过程、淋饭酒母制作过程、发酵过程、浸米过程、制曲过程等作用进行了研究；结果表明：拟内孢霉酵母是酒药香气的主要产生菌，是淋饭酒母制作过程搭窝糖化期的主要糖化菌之一，是淋饭酒母制作过程搭窝糖化期窝液香气的主要产生菌，在黄酒酿造中具有重要作用。%Intends Endomycopsis yeast morphology saccharification ability, alcohol-resistant ability, spore-producing incense, alcohol production capacity and other characteristics of the study, Contemplated within Endomycopsis yeast Chinese Rice Wine brewing the system collaboration process, pour the the rice yeast starter making process, the fermentation process, the process of soaking rice koji process; The results show that: Contemplated within Endomycopsis yeast aroma producing bacteria collaboration, Cream the the rice yeast starter making process her nest in one of the major glycosylated bacteria glycated period, Cream the the rice yeast starter making process makes his nest glycated Wo liquid aroma producing bacteria,Play an important role in Chinese Rice Wine brewing.