浓香型白酒杜康酒醅发酵过程中理化指标变化规律
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摘要
酒醅的理化指标检测是各大白酒生产企业用于监控日常酿造生产过程的重要环节。对浓香型白酒杜康发酵过程中酒醅的理化指标进行跟踪检测发现,酒醅的水分和酒精含量在前10天分别上升至73. 70%和94. 68 mg/g(酒醅)后趋于平稳;总酸在前20天急剧升高至1. 15 g/100 g(酒醅)后趋于平衡,p H值呈下降趋势;还原糖和淀粉在前20天分别快速下降至0. 09和9. 40 g/100 g(酒醅);总酯在前10天快速上升后再下降,并维持在4. 0 g/100 g(酒醅)左右;氨态氮和有效磷在发酵前期下降,后期上升;粗蛋白的含量随发酵逐渐上升。发酵过程中理化指标的变化具有较明显的规律性。这对于揭示浓香型杜康酒的发酵机理,以及在实际生产中利用理化指标数据更准确地指导工艺操作具有重要的现实意义。
Measuring physicochemical properties of fermented grains is important for monitoring production in liquor making enterprises. In this study,physicochemical properties of fermented grains of a strong-aroma liquor ‘Dukang'during fermentation were analyzed. The results showed that in the first 10 days,the moisture and alcohol contents of fermented grains increased to 73. 70% and 94. 68 mg/g,respectively,and then became stable. Besides,in the first 20 days,total acids increased rapidly to 1. 15 g/100 g and then tended to be balanced,while the p H value decreased. Moreover,reducing sugar and starch declined sharply to 0. 09 g/100 g and 9. 40 g/100 g,respectively.Furthermore,total esters rose rapidly in the first 10 days,then decreased and stabilized to about 4. 0 g/100 g fermented grains. In addition,the ammonia nitrogen and available phosphorus decreased at early stage of fermentation and increased later,and the content of protein increased gradually with fermentation. The results indicated that the changes in physicochemical properties of fermented grains during fermentation had obvious regularity,which are helpful for revealing fermentation mechanisms and guiding the production of strong-aroma liquors.
Measuring physicochemical properties of fermented grains is important for monitoring production in liquor making enterprises. In this study,physicochemical properties of fermented grains of a strong-aroma liquor ‘Dukang'during fermentation were analyzed. The results showed that in the first 10 days,the moisture and alcohol contents of fermented grains increased to 73. 70% and 94. 68 mg/g,respectively,and then became stable. Besides,in the first 20 days,total acids increased rapidly to 1. 15 g/100 g and then tended to be balanced,while the p H value decreased. Moreover,reducing sugar and starch declined sharply to 0. 09 g/100 g and 9. 40 g/100 g,respectively.Furthermore,total esters rose rapidly in the first 10 days,then decreased and stabilized to about 4. 0 g/100 g fermented grains. In addition,the ammonia nitrogen and available phosphorus decreased at early stage of fermentation and increased later,and the content of protein increased gradually with fermentation. The results indicated that the changes in physicochemical properties of fermented grains during fermentation had obvious regularity,which are helpful for revealing fermentation mechanisms and guiding the production of strong-aroma liquors.
引文
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[27] ZHANG Wenxue,QIAO Zongwei,TANG Yueqin,et al. Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor[J]. Journal of the Institute of Brewing,2007,113(1):21-27.
[2]王进明,刘忠军.浓香型白酒产质量与工艺操作的关系[J].酿酒科技,2012(4):86-87; 91.
[3]李丹,张文学,李东,等.我国白酒产业发展方向探讨[J].食品安全质量检测学报,2015,6(7):2 633-2 638.
[4]李大和.曲药、窖池、工艺操作与浓香型酒产质量的关系[J].酿酒,2008,35(4):3-9.
[5] HUANG Yuhong,YI Zhuolin,JIN Yanling,et al. Metatranscriptomics reveals the functions and enzyme profiles of the microbial community in Chinese Nong-flavor liquor starter[J]. Frontiers in Microbiology,2017,8:1747.
[6] XU Youqiang,SUN Baoguo,FAN Guangsen,et al. The brewing process and microbial diversity of strong flavour Chinese spirits:a review[J]. Journal of the Institute of Brewing,2017,123(1):5-12.
[7] YAN Shoubao,WANG Shunchang,WEI Guoguang,et al.Investigation of the main parameters during the fermentation of Chinese Luzhou-flavour liquor[J]. Journal of the Institute of Brewing,2015,121(1):145-154.
[8]张文学,岳元媛,向文良,等.浓香型白酒酒醅中化学物质的变化及其规律性[J].四川大学学报(工程科学版),2005,37(4):44-48.
[9] ZHANG Yanyan,ZHU Xiaoyu,LI Xiangzhen,et al. The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor[J]. BMC Microbiology,2017,17(1):196.
[10] HAN Sihai,ZHANG Weiwei,LI Peiyan,et al. Characterization of aromatic liquor by gas chromatography and principal component analysis[J]. Analytical Letters,2017,50(5):777-786.
[11]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,2007.
[12]周新虎,陈翔,杨勇,等.浓香型白酒窖内参数变化规律及相关性研究(I):理化参数[J].酿酒科技,2012(4):39-43.
[13] WANG Xueshan,DU Hai,XU Yan. Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor[J]. International Journal of Food Microbiology,2017,244:27-35.
[14]张会敏.古井贡酒微生物群落结构及其与主要风味物质的关联研究[D].哈尔滨:哈尔滨工业大学,2017.
[15]陆其刚,甘广东,张广松,等.浓香型白酒酒醅发酵体系参数变化相互关系的分析研究[J].酿酒科技,2016(10):45-47; 52.
[16]黄治国,刘燕梅,卫春会,等.浓香型酒醅微生物群落与理化指标的相关性分析[J].现代食品科技,2014,30(11):38-42.
[17]张献敏.杜康酒酿造过程中化学物质的变化及其规律[J].中国酿造,2011,30(2):93-95.
[18]黄治国,侯海波,罗惠波,等.浓香型白酒酒醅发酵过程中淀粉和还原糖的变化规律研究[J].中国酿造,2012,31(7):107-110.
[19]赵爽,杨春霞,徐曼,等.浓香型白酒生产中酿酒微生物研究进展[J].食品与发酵科技,2012,48(1):24-29.
[20]周瑞平,游玲,陈云宗,等.多粮浓香型白酒发酵过程中糟醅生物及非生物因子的变化规律[J].食品与发酵工业,2012,38(8):53-57.
[21]甄攀.汾酒发酵过程之酒醅化学成分变化规律[J].酿酒,2016,43(1):83-86.
[22]唐贤华,杨官荣,黄志瑜,等.传统浓香型白酒窖池发酵糟醅研究现状及其展望[J].酿酒,2014,41(3):14-17.
[23]王媚.浓香型白酒糟醅窖内外发酵动态因子的初步研究[D].贵阳:贵州大学,2015.
[24]王涛,姚韬,李涛,等.浓香型白酒酿造相关酵母发酵糟醅产己酸乙酯的研究[J].食品与发酵工业,2013,39(1):41-45.
[25] LI Xiaoran,MA Enbo,YAN Liangzhen,et al. Bacterial and fungal diversity in the traditional Chinese liquor fermentation process[J]. International Journal of Food Microbiology,2011,146(1):31-37.
[26] ZHANG Wenxue,QIAO Zongwei,SHIGEMATSU TORU,et al. Analysis of the bacterial community in Zaopei during production of Chinese Luzhou-flavor liquor[J]. Journal of the Institute of Brewing,2005,111(2):215-222.
[27] ZHANG Wenxue,QIAO Zongwei,TANG Yueqin,et al. Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor[J]. Journal of the Institute of Brewing,2007,113(1):21-27.