Research on the Fermenting Conditions of Two Dominant Yeast Strains Isolated from the Fermented Grains in Stacking Fermentation of Jiangxiang Baijiu(Liquor)

Two dominant yeast strains Y2 and Y3were isolated from the fermented grains in stacking fermentation of Jiangxiang Baijiu(liquor).Then they were used as the starting strains and their optimum fermenting conditions were summed up by single factor test and orthogonal test as follows: fermenting temperature was at 38 ℃,the initial pH value was 4.0, and the inoculation ratio was 1∶2. Under above conditions, final alcohol content could reach up to 7.8 % vol. Then, the two strains were applied in trial production of bran Jiangxiang Baijiu(liquor), and the sensory evaluation of the produced liquor was satisfactory.