Effects Of Different Yeasts On Liquor Flavor Components

The mainly aim of this study is the unstable flavor which resulting in poor tastephenomenon of semi-finished by solid fermentation liquor.Researching the formation of flavorsubstances and its influencing factors, so as to improve liquor quality, and reduce the cost ofblending.4strains of bacillaceae and4strains of yeast were screened from Xiaoqu material. By purebreed fermentation,the results show that the strain JM-3without product ethyl acetate, and theethyl caproate content about40.39mg/L,production of ethyl acetate for JM-4weight is2.65mg/L,the content of ethyl caproate is20.06mg/L, they product n-propanol is16.79mg/L,17.26mg/Lrespectively.Compared with the group of Xiaoqu,indicating that they were the mainmicroorganisms in Baiyunbian liquor which product n-propyl alcohol and ethyl caproate.Theresults in the liquid state fermentation experiment also illustrate this conclusion. These also showthat yeast is the main microorganism of esters produced in the liquor fermentation process, anddifferent yeasts have different abilities to product different esters.The packing material of Candida tropicalis Z4、 Issatchenkia orientalis Z1and thegrainsYL3-4, YL4-4which screened from Baiyunbian liquor temperature,also with Kluyveromycesmarxianus HY32which screened from in our own laboratory,In the Laboratory simulation ofXiaoqu purebred fermentation,compared to other species and Xiaoqu,HY32and Z1ability of esterand wine producing have obvious advantages.After the Z1and HY32are made of active dry yeasts,the pure and mixed fermentationexperiment results show that,the abilities of Z1of producing ester and wine are better than HY32,but in the mixed fermentation with TRADY, ester production ability of HY32is better than Z1,atthe optimum mixture ratio which is5:1,the yield of ethyl acetate reached121±5.9mg/L,the yieldof ethyl caproate reached83.80±1.37mg/L, and alcohol has also reached5.15±0.15(%,v/v).When the HY32and TRADY mixed ratio of5:1with the inoculation quantity is1%, its wineproduction capacity is well as Baiyunbian Xiaoqu.At the best mixing fermentation ratio conditions, the influence of fermentation time andtemperature on ester and alcohol production capability in fermentation process are studied. Theresults show that,with the extension of fermentation time, the production of esters and liquorpositive correlation. In28℃is about room temperature,the ability of producting ester and liquoris the best,but at the same time,producting of n-propanol content is the highest.