| In the process of industrial alcohol fermentation and rice wine brewing,the thick mask fermentation is usually used.During thick mask fermentation,the concentration of sugar is easy to accumulate,and the environment of high-sugar may inhibit the growth of yeast,slow down its speed of fermentation and even cause death,therefore,the yeast with high glucose tolerance has important significance in thick mask fermentation.There are studies in ethanol fermentation ability of high-sugar tolerant yeast,intracellular oxidase activities under high glucose stress,application of black glutinous rice wine in brewing in this paper.The results are as follows:(1)By studying the effects of peptone concentration,sugar concentration,yeast inoculation,fermentation time and fermentation temperature on alcohol fermentation of ZygoSaccharomycesmellis LGL-1,the fermentation parameters were optimized with the accuracy of alcohol as the response value and the regression equation is:Y=6.5+0.19A-0.3B-0.14C+1.14D+0.54E+0.23AB+0.35AC-0.17AD+0.05AE+0.1BC-0.3BD+1.02BE-0.05CD-0.22CE+0.41DE-0.42A~2-1.24B~2+0.05C~2-0.8D~2-0.96E~2.The optimized results were as follows:the peptone concentration was 57 g/L,the sugar concentration was 463 g/L,the inoculation amount was 6%(v/v),the temperature was28 C,the time was 12 days,and the alcohol concentration was 7.4 v/vol.temperature,time and sugar concentration had significant effects,and the interaction between temperature and sugar concentration of fermentation broth was significant.(2)There is a study in change laws of activities of superoxide dismutase,peroxidase,catalase,cytochrome C oxidase and ATPase in ZygoSaccharomycesmellis LGL-1 at 200 g/L,300 g/L,400 g/L,500 g/L,600 g/L and 700 g/L concentrations of sugar.The results showes that these 5 intracellular oxidases could maintain a certain activity in the sugar concentration of 200-700 g/L,the activity of cytochrome C oxidase,catalase and ATPase remained stable;the activity of superoxide dismutase and peroxidase fluctuated obviously shows a consistent change law.The activity of peroxidase decreasing first and then increasing,it increased to the highest level at 700g/L glucose concentration;and then increased to the lowest at 400 g/L glucose concentration.Superoxide dismutase and peroxidase might be related to stress response of ZygoSaccharomycesmellis under high glucose.(3)The effects of 3 combinations of brewing strains:wheat starter,wheat starter combined with ZygoSaccharomycesmellis,wheat starter combined with Angel Yeast on the quality of black glutinous rice wine were studied.The result shows the quality of black glutinous rice wine brewed by wheat starter combined with ZygoSacCharomycesmellis is the best and the score was 82.4.There is little difference in quality between the wine brewde by wheat starer and wheat starter combined with Angel Yeast.Compared with wheat starter,wheat starter and ZygoSaccharomycesmellis could increase 35.85%content of total organic acids and35.25%content of total amino acids in black glutinous rice wine.Exploring the effects of starter addition,saccharification time,honey-conjugated yeast addition,pre-fermentation time and pre-fermentation temperature on he quality of black glutinous rice wine,the sensory parameters were used to optimize the fermentation parameters of black glutinous rice wine,and the regression equation is:Y=83.93-1.50A+1.00B-1.00C+1.50D-4.50E-1.59AB+0.91AC-1.34AD+3.66AE-1.09BC-4.34BD+0.66BE-1.59CD+2.41CE+0.41DE-0.13A~2-2.63B~2-2.63C~2-0.13D~2-4.13E~2.The optimum pre-fermentation parameters were as follows:starter addition was1%,saccharification time was 38 hours,yeast addition was 10%,fermentation time was 6 days,fermentation temperature was 28?,and the sensory score of black glutinous rice wine was 85.6.The addition of starter,fermentation time and fermentation temperature had significant effects on the quality of black glutinous rice wine,and the interaction between the addition of starter and fermentation temperature was very significant.The interaction between saccharifica-tion time and fermentation time,yeast addition and fermentation temperature was also significant.(4)Based on the study of brewing black glutinous rice wine with wheat starter and ZygoSaccharomycesmellis in pre-fermentation,exploring the effects of post-fermentation time and temperature on the quality of black glutinous rice wine.The results show that between 0 to 50 days post-fermentation,the total organic acid content,total amino acid content and sensory score of black glutinous rice wine have change regulations of increasing first and then decrease.The content of total organic acids and total amino acids reached the highest at the 30th day of post-fermentation,which were 20.12 mg/mL and 1218.26 mg/L,respectively.On the 40 day,the quality of black glutinous rice wine was the best and the sensory score was 87.6.The total content of organic acids in black glutinous rice wine increased with the increase of post-fermentation temperature.The highest content of organic acids in black glutinous rice wine was 19.69 mg/mL when the fermentation temperature was 28?.The total content of amino acids first increased and then decreaseing,the total content of organic acids in black glutinous rice wine was the highest at 24?,which was 397.12 mg/L.The sensory score of black glutinous rice wine increased first and then decreased,and the aroma components of alcohols,esters,aldehydes,ketones and phenols were the highest,accounting for 22.24%,8.06%,55.92%,22.78%and5.96%. |
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