【摘要】 酸是白酒酿造中的重要影响因子,酸不但会直接影响到白酒的最终品质,同时也是影响微生物生长代谢的重要条件。本文从基础角度出发,探明了在乳酸、乙酸、己酸环境条件下对产酒核心微生物——酿酒酵母的发酵性能的影响。通过研究发现,在6 mmol/100 mL的乙酸、乳酸环境条件下,对酵母的最终发酵几乎不产生明显影响,而超过1 mmol/100 mL的己酸条件下,会极大甚至完全抑制酵母的发酵性能,且在可发酵乙酸、乳酸浓度条件下,超过0.4 mmol/100 mL的己酸即可极大抑制酵母发酵能力,己酸对酵母的抑制作用在混合酸条件下显著增强。更多还原

【Abstract】 Acid is an important factor in Baijiu production. Acid not only influences the growth and metabolism of microorganisms,but also directly affects the final quality of the product. In this study, we explored the effect of acid conditions(lactic acid, acetic acid,and caproic acid) on the fermentation performance of Saccharomyces cerevisiae. The results showed that, 6 mmol/100 mL acetic acid and lactic acid could hardly affect the fermentation performance of Saccharomyces cerevisiae, while 1 mmol/100 mL caproic acid could badly inhibit the fermentation performance of Saccharomyces cerevisiae. With the presence of acetic acid and lactic acid,0.4 mmol/100 mL caproic acid could badly inhibit the fermentation performance of Saccharomyces cerevisiae, indicating that the inhibition effect was enhanced under the condition of mixed acids.更多还原