摘要
以高粱糖化液模拟发酵体系,添加0~30 mmol/100 g的乳酸以设置不同的初始发酵酸度,通过考察酿酒酵母(Saccharomyces cerevisiae)的生物量、发酵累计质量损失、发酵液乙醇生成、发酵液关键香气物质,探究不同初始酸度对酿酒酵母发酵状况的影响,以期解析初始酸度对白酒发酵产酒的影响。结果表明,随初始发酵酸度增加,酿酒酵母生长受到抑制,低初始酸度条件下(0~15 mmol/100 g)有利于酿酒酵母发酵,加快CO_(2)释放和糖代谢速率及更多种类挥发性风味物质生成,当初始酸度为15 mmol/100 g时,醇类、酸类及总挥发性物质种类数最高;较高的初始酸度(15~30 mmol/100 g)会抑制酿酒酵母乙醇的生成。6种关键性挥发性风味物质检测结果表明,初始酸度为5 mmol/100 g时,酿酒酵母发酵末期的关键风味物质乳酸乙酯、苯乙醇、异丁醇和异戊醇含量达到最高,20 mmol/100 g的初始酸度更有利于乙酸乙酯生成,乙酸苯乙酯的生成随初始酸度增加而被抑制。综上,控制初始酸度为15 mmol/100 g左右发酵效果较好。
Using the saccharification liquid of sorghum to simulate the fermentation system,initial fermentation acidity was set by the addition of lactic acid 0-30 mmol/100 g.The effects of different initial acidity on the fermentation conditions of Saccharomyces cerevisiae were investigated by investigating the biomass,cumulative mass loss of fermentation,ethanol production and key aroma substances in fermentation liquid,to analyze the effect of initial acidity on Baijiu fermentation.The results showed that the growth of S.cerevisiae was inhibited with the increase of initial acidity,and the low initial acidity(0-15 mmol/100 g)was conducive to the fermentation of S.cerevisiae,which accelerated the release of CO_(2),the rate of sugar metabolism and the generation of more volatile flavor substances.When the initial acidity was 15 mmol/100 g,alcohols,acids and total volatile flavor substances were the highest,higher initial acidity(15-30 mmol/100 g)inhibited the production of ethanol from S.cerevisiae.The detection results of six kinds of key volatile flavor substance showed that when the initial acidity was 5 mmol/100 g,the contents of ethyl lactate,phenylethanol,isobutanol and isoamyl alcohol reached the highest in the late stage of S.cerevisiae fermentation,and the initial acidity of 20 mmol/100 g was more conducive to the formation of ethyl acetate,phenethyl acetate was gradually inhibited with the increase of acidity.To sum up,the fermentation effect is better when the initial acidity is about 15 mmol/100 g.
作者
邓星成
黄治国
姚亚林
江科
邓杰
任志强
DENG Xingcheng;HUANG Zhiguo;YAO Yalin;JIANG Ke;DENG Jie;REN Zhiqiang(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin 644000,China;Sichuan Shuijingfang Co.,Ltd.,Chengdu 610036,China)
出处
《中国酿造》
CAS
北大核心
2023年第2期115-119,共5页
China Brewing
基金
四川省科技厅应用基础研究项目(2019YJ0462)
自贡市重点科技计划项目(2020YGJC06)
四川轻化工大学研究生创新基金项目(y2021045)。
关键词
酿酒酵母
初始酸度
风味物质
Saccharomyces cerevisiae
initial acidity
flavor substance
