酱香型白酒发酵过程中异戊醇的控制研究

Methods for Isoamyl Alcohol Control in Wine

摘要:

在单因素试验研究基础，对影响酱香型白酒发酵主要杂油醇成分异戊醇的酵母添加量、糖化酶添加量、蛋白酶添加量、曲粮比例进行了优化研究，结果组合A2B1C2D2条件下（即酵母添用量加量2%，糖化酶用量2×103 U/g，蛋白酶添加量20 U/g，曲粮比例1:1。），异戊醇的产量为0.36×10-1 g/L，相对于未添加酵母降低89.80%，表明此优化条件对降低酱香型白酒发酵异戊醇含量效果明显，几个影响因素中，酵母添加量影响显著。

Abstract:

On the base of single factors experiments, the orthogonal test design was applied to study the effects of yeast, saccharifying enzyme, protease and the ratio for Daqu and grain on isoamyl alcohol of main hybrid oleyl alcohol in wine . The result of optimal conditions was found as follows: yeast dosage 2%, saccharifying enzyme dosage 2×103 U/g, protease dosage 20 U/g, and the ratio of Daqu to grain 1:1. Under these conditions, the content of isoamyl alcohol under the condition was 0.36×10-1 g/L and the content of isoamyl alcohol reduced 89.80% . The result indicated that the optimal conditions was effective to reduce the content of isoamyl alcohol in wine and adding yeast had significant effect comparing with others.