摘要
根霉作为重要的酿酒微生物,在粮醅糖化过程中的作用十分显著,纯种根霉制曲及其应用在清香型白酒酿造生产中起到重要作用。为提高小曲清香型白酒的品质,本文对安琪根霉曲在小曲清香型白酒酿造生产中的应用进行了分析与探讨,跟踪检测粮醅培菌糖化效果及其挥发性风味成分的变化,固态发酵过程酒醅中乙酸乙酯、乳酸乙酯等风味物质含量的变化,并对原酒中主要风味物质含量等指标进行对比分析。结果表明,在小曲清香型白酒原酿造工艺的基础上添加0.5%的安琪根霉曲,与对照组相比,根霉曲配合小曲使用积极协同促进了粮醅的培菌糖化,粮醅培菌糖化后挥发性风味成分,尤其是酸类和酯类等物质的种类增加,发酵酒醅中乙酸乙酯、乳酸乙酯等风味成分含量变化明显。原酒中乙酸乙酯含量提高9.8%,总酯含量提高7.1%,总酸含量提高7.8%,乙乳比由1.42提高到1.92,原酒风味协调,清香纯正、突出,从而提高了原酒品质。
As an important liquor-making microbe, Rhizopus plays an important role in the saccharification process of grains, and the preparation of pure-bred Rhizopus starter and its application in the production of Qingxiang Baijiu is of great importance. In order to improve the quality of Xiaoqu Qingxiang Baijiu, we analyzed the application of Angel Rhizopus starter in the production of Xiaoqu Qingxiang Baijiu, tracked the saccharifying effects and the changes of volatile flavoring substances as well as the change of ethyl acetate, ethyl lactate and other flavoring substances in fermented grains during solid- state fermentation process. The results suggested that, the addition of 0.5 % Angel Rhizopus starter, compared with the contrast group, could accelerate the saccharification of grains and increase the varieties of flavoring substances, especially acids and esters;the content of ethyl acetate, total esters and total acids increased by 9.8 %, 7.1 % and 7.8 % respectively, and the ratio of ethyl acetate to ethyl lactate increased from 1.42 to 1.92. Besides, it could improve the taste harmony and produce pure and outstanding flavor for base liquor.
作者
潘天全
程伟
张杰
李娜
彭兵
巩子路
吴丽华
吴宏萍
PAN TianQuan;CHENG Wei;ZHANG Jie;LI Na;PENG Bing;GONG Zilu;WU Lihua;WU Hongping(Jinzhongzi Distillery Co. Ltd., Fuyang, Anhui 236023;Analysis and Test Center,Jinzhongzi Group Co. Ltd., Fuyang, Anhui 236018, China)
出处
《酿酒科技》
2019年第10期116-123,共8页
Liquor-Making Science & Technology
基金
2016年度安徽省柔和型白酒酿造及质量安全工程技术研究中心资助项目
2017年度阜阳市科技重大专项计划项目“功能性酿酒微生物的筛选及其在绿色酿造生产中的应用”
2018年度金种子酒业与江南大学校企合作研究项目“金种子复合香型白酒的酿造工艺研究”
关键词
根霉曲
小曲清香型白酒
挥发性风味物质
乙乳比
Rhizopus starter
Xiaoqu Qingxiang Baijiu
volatile flavoring substances
ratio of ethyl acetate to ethyl lactate
