白永平，廖剑桥，刘 克，宁亚丽*

（海天醋业（广东）有限公司，佛山582500）

摘要：黄酒是中国传统酒类之一，目前黄酒工业生产普遍存在黄酒酯香风味不足的问题，该研究从黄酒糟中分离得到一株产香明显的菌株ZB425，经鉴定为异常威克汉姆酵母（Wickerhamomyces anomalus）。使用该菌种制得酒曲进行黄酒酿造，与对照组相比，酒精度有小幅提升，总酸含量降低。对黄酒风味有明显提升作用，其中总酯含量提升15.01%，新增2-甲基丙酸乙酯、乙酸苯乙酯等5种风味物质，乙酸乙酯、辛酸乙酯、γ-丁内酯、琥珀酸二乙酯4种酯类物质分别提高9.63%、36.78%、16.20%、25.20%；醇类含量减少23.34%，不良风味物质含量有降低趋势，其中具有蘑菇风味的1-辛烯-3-醇降低较为明显，较对照组降低32.69%；黄酒中的高级醇含量也有所降低，正丙醇、异丁醇、正丁醇、异戊醇降幅分别为4.47%、10.70%、17.29%、26.91%。具有“馊饭味”的双乙酰与具有“烂白菜味”的二甲基三硫均未检出。表明该异常威克汉姆酵母可提升黄酒的酯香风味，降低高级醇含量，减轻黄酒中的异味，在黄酒行业中具有良好的应用前景。

关键词：黄酒；异常威克汉姆酵母；风味物质；产香

中图分类号：TS261.11 文献标识码：A 文章编号：1674-506X（2024）06-0053-0009

Screening of Wickerhamomyces anomalus and Its Effect on the Flavor of Yellow Rice Wine

BAI Yongping，LIAO Jianqiao，LIU Ke，NING Yali

（Haitian Vinegar（Guangdong）Group Co.，Ltd.，Foshan 582500，China）

Abstract：Yellow rice wine is one of the traditional Chinese alcoholic drinks, currently, in the yellow rice wine industrial production, the problem of insufficient ester aroma in yellow rice wine is common. In this study, a strain ZB425 with obvious aroma production was isolated from yellow rice wine lees, which was identified as Wickerhamomyces anomalus. Using fermentation agent made by this strain in yellow rice wine brewing, compared with the control group, the alcohol content slightly increased, the total acid decreased. It had significantly enhancing effect on the wine’s aroma for the total ester content enhanced by 15.01%, a total of 5 new flavor substances were detected, such as ethyl 2-methylpropionate, phenylethyl acetate, a total of 4 ester substances like ethyl acetate, ethyl octanoate, γ-butyrolactone, and diethyl succinate increased by 9.63%, 36.78%, 16.20%, and 25.20%, respectively; the alcohol content decreased by 23.34%, and there was a decreasing trend in the content of undesirable flavor substances, among which 1-octen-3-ol with mushroom flavor apparently reduced by 32.69% compared with the control group; the content of higher alcohols in yellow rice wine also decreased, with a decrease of 4.47%, 10.70%, 17.29%, and 26.91% in n-propanol, isobutanol, n-butanol, and isoamyl alcohol, respectively, and diacetyl with “decayed rice flavor” and dimethyl trisulfide with “rotten cabbage flavor” were not detected. It showed that Wickerhamomyces anomalus could improve the ester aroma of yellow rice wine, reduce the content of higher alcohols, and alleviate the odor in yellow rice wine. It has good application prospects in yellow rice wine industry.

Keywords：yellow rice wine；Wickerhamomyces anomalus；flavor substances；aroma-producing

doi：10.3969/j.issn.1674-506X.2024.06-008