摘要
基于传统发酵工艺,通过在发酵阶段进行菌种强化结合在蒸馏烤酒阶段进行工艺优化(头尾酒浸提菌剂后返回地锅蒸馏)提升酱香型白酒基酒中四甲基吡嗪(TTMP)的含量。结果表明,采用菌种强化、工艺优化及二者相结合的方法分别能将酱香型白酒基酒中四甲基吡嗪的含量提高160.71%、85.75%和202.75%。感官评价结果表明,菌种强化结合工艺优化的技术对基酒的感官风味影响不大。该研究提供了一种适合企业落地应用的进一步提高酱香型白酒基酒中四甲基吡嗪含量的方法和思路。
Based on the traditional fermentation technology,the content of tetramethylpyrazine(TTMP)in sauce-flavor Baijiu(Chinese liquor)base liquor was increased combined with strain strengthening in the fermentation stage with process optimization in the distillation stage(TTMP was extracted by the first stage tail liquor and then the liquor was returned to the distiller).The results showed that the content of TTMP in the base liquor could be increased by 161.71%,85.75%and 202.75%respectively by the method of strain strengthening,process optimization and the combination of strain strengthening and process optimization.The sensory evaluation results showed that combination of strain strengthening and process optimization had less effect on the sensory flavor of base liquor.The study provided a method and thought to further improve the TTMP content in sauce-flavor Baijiu base liquor,which was suitable for the application of breweries.
作者
卢君
张颖
李福荣
唐平
山其木格
孟天毅
梁青松
张乐
冯国跃
张翠英
肖冬光
李长文
LU Jun;ZHANG Ying;LI Furong;TANG Ping;SHAN Qimuge;MENG Tianyi;LIANG Qingsong;ZHANG Le;FENG Guoyue;ZHANG Cuiying;XIAO Dongguang;LI Changwen(Guizhou Guotai Distillery Co.,Ltd.,Renhuai 564501,China;Tasly Research Academy,Tianjin 300410,China;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《中国酿造》
CAS
北大核心
2020年第10期162-166,共5页
China Brewing
基金
黔科合成果([2020]2Y045)。
关键词
四甲基吡嗪
酱香白酒基酒
菌种强化
工艺优化
生产应用
tetramethylpyrazine
sauce-flavor Baijiu base liquor
strain strengthening
process optimization
production application
