该研究以霉菌麸曲为糖化剂、酒母醪液提供酿酒酵母的新方式酿造丢糟酒。以实验室保存的米根霉（R. oryzae JQ-1）制备霉菌麸曲，糖化酶活力为1 507.91 U/g；以某商品小曲为菌种，利用糊化后的粮粉料液为原料制备酒母醪液，酵母菌数为2.40×108 CFU/mL。将麸曲和酒母按一定比例混合后加入浓香型丢糟中酿制丢糟酒；发酵结束时酒醅中残余淀粉为5.20%，低于以某商品小曲为发酵剂的对照组酒醅中的残余淀粉7.23%（p<0.05），表明新模式更容易利用丢糟中的淀粉；新模式酿制丢糟酒的淀粉出酒率为92.66%，显著高于传统模式酿制丢糟酒的淀粉出酒率82.75%（p<0.05），表明新模式酿制丢糟酒的产酒效率更高；新模式和传统模式酿制的丢糟酒都具有浓香型风格、酒质无明显差异。该研究为丢糟酒的酿造提供了一条新途径，降低了丢糟酒的酿造成本，提高了丢糟的利用效率。

A new method of distilling distiller’s grains was developed using koji mold as the saccharifying agent and Saccharomyces cerevisiae as the source of mother liquor. Koji mold was prepared from R. oryzae JQ-1 stored in a laboratory; its saccharifying enzyme activity was 1 507.91 U/g. A commercial fermentation starter was used as the strain and gelatinized grain powder liquid was used as the raw material to prepare wine barm mash. The number of yeasts in the barm mash was 2.40×108 CFU/mL. The koji and barm mash were mixed in a certain proportion and then added into Luzhou-flavor distiller’s grains to make baijiu. At the end of the fermentation, the residual starch in the fermented grains was 5.20%, which was lower than that (7.23%) in grains of the control group fermented using a commercial ditty as the fermentation agent (p<0.05), indicating that the new model more easily utilizes starch waste. The starch utilization rate of the new model was 92.66%, which was significantly higher than that (82.75%) of the traditional model (p<0.05), indicating that the former has higher wine production efficiency. The baijiu produced using both the new and traditional models exhibited a Luzhou-flavor style and no obvious difference in quality. These results provide a new way for brewing distiller’s grain baijiu. It reduces the cost of the baijiu and improves the utilization efficiency of distiller’s grains. Key words:

四川省科技厅应用基础研究项目（2019YJ0474）；四川省重点实验室开放基金项目（NJ2018-02）