不同轮次酱香型酒醅的理化指标及风味物质变化规律研究
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摘要
以不同轮次酱香型酒醅为对象,采用烘干法、斐林试剂法等测定其理化指标,用顶空固相微萃取结合气相色谱-质谱法检测其风味物质含量,并分析了理化指标及风味含量的变化规律.结果表明:随着发酵轮次的增加,酒醅的淀粉含量呈降低趋势;酸度维持在1.5 mmol/10g~3.5 mmol/10g之间且入池酒醅和出池酒醅酸度变化趋势总体保持一致;还原糖含量呈先增加后降低的趋势且在酒质最好的第4~6轮次保持较高水平;水分含量在第3~8轮次的入池酒醅中均维持在45%~50%且均无显著差异(P<0.05).一共检测出91种风味物质,其中酯类物质40种,醇类物质18种.相关性分析结果表明:水分含量、淀粉含量和酸度之间呈显著相关(P<0.05),酯、醇及酸含量之间均呈显著正相关(P<0.05).
Using fermented grains of maotai-flavor in different cycles as sample,their physicochemical index are measured by drying method and Fehling reagent method etc.The content of flavor substances is obtained by the headspace-solid phase microextraction method combined with gas chromatography-mass spectrometry,and relationship between physicochemical indexes and flavor contents are analyzed.The results show that the starch content of fermented grains decreases with the increase of fermentation cycles.At the same time acidity is maintained between 1.5 mmol/10 g and 3.5 mmol/10 g,and the acidity changes trend of fermented grains of entry pit and fermented grains of exit pit are generally consistent.The content of reducing sugar increases firstly and then decreases,and it keeps at a higher content in the liquor quality and remains the highest between the forth to sixth cycles.The moisture content of entry pit fermented grains ranges between 45% to 50% and there is no significant difference between the third to the eighth cycles(P<0.05).A total of 91 species of flavor substances are detected,There are 40 esters and 18 alcohol compounds.The correlation analysis results show that there is a significant correlation between moisture content,starch content and acidity(P < 0.05),and a significantly positive correlation between the content of ester,alcohol compounds and acid(P<0.05).
Using fermented grains of maotai-flavor in different cycles as sample,their physicochemical index are measured by drying method and Fehling reagent method etc.The content of flavor substances is obtained by the headspace-solid phase microextraction method combined with gas chromatography-mass spectrometry,and relationship between physicochemical indexes and flavor contents are analyzed.The results show that the starch content of fermented grains decreases with the increase of fermentation cycles.At the same time acidity is maintained between 1.5 mmol/10 g and 3.5 mmol/10 g,and the acidity changes trend of fermented grains of entry pit and fermented grains of exit pit are generally consistent.The content of reducing sugar increases firstly and then decreases,and it keeps at a higher content in the liquor quality and remains the highest between the forth to sixth cycles.The moisture content of entry pit fermented grains ranges between 45% to 50% and there is no significant difference between the third to the eighth cycles(P<0.05).A total of 91 species of flavor substances are detected,There are 40 esters and 18 alcohol compounds.The correlation analysis results show that there is a significant correlation between moisture content,starch content and acidity(P < 0.05),and a significantly positive correlation between the content of ester,alcohol compounds and acid(P<0.05).
引文
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[2]Meng X,Wu Q,Wang L,et al.Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.[J].Journal of Industrial Microbiology&Biotechnology,2015,42(12):1601-1608.
[3]钟姝霞,邓杰,汪文鹏,等.酱香型酒醅产香芽孢杆菌的分离鉴定及其代谢产物分析[J].现代食品科技,2017,33(4):89-95.
[4]赵书圣,范文来,徐岩,等.酱香型白酒生产酒醅中呋喃类物质研究[J].中国酿造,2008,27(21):10-13.
[5]黄蕴利,黄永光,胡建峰,等.酱香型白酒第二轮次酒发酵过程微生物多样性研究[J].中国酿造,2017,36(9):30-35.
[6]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2005:31-33.
[7]曹长江.孔府家白酒风味物质研究[D].无锡:江南大学,2014.
[8]姚霞,明红梅,周健,等.十个浓香型大曲挥发性风味物质的主成分分析[J].食品研究与开发,2015,36(14):15-20.
[9]杰伊.现代食品微生物学[M].北京:中国轻工业出版社,2001:117-157.
[10]赖登燡,陈万能,梁诚.入窖七因素的变化规律及相互关系的研究(三):入窖水分[J].酿酒科技,2011,(2):32-35.
[11]袁庆云.酱香型白酒发酵过程中微生物的功能研究[J].酿酒,2016,43(4):15-20.
[12]李欣,王彦华,林静怡,等.高通量测序技术分析酱香型白酒酒醅的微生物多样性[J].福建师大学报(自然科学版),2017,33(1):51-59.
[13]余乾伟.传统白酒酿造技术[M].北京:中国轻工业出版社,2010:91-117.
[14]尚柯,韩兴林,王德良,等.酱香白酒高温堆积酒醅挥发性风味物质的检测分析[J].中国酿造,2016,35(2):139-143.
[15]张倩,赵华,张美艳,等.与产酱香有关细菌的分离及在酒醅堆积中的作用[J].酿酒科技,2014,(7):54-56.
[16]赵兴秀,何义国,赵长青,等.产酱香功能菌的筛选及其风味物质研究[J].食品工业科技,2016,37(6):196-200.
[17]沈海月.酱香型白酒香气物质研究[D].无锡:江南大学,2010.
[18]Zhu B F,Xu Y.Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal p H control strategy.[J].Journal of Industrial Microbiology&Biotechnology,2010,37(8):815-821.
[19]Zhu B F,Yan X.A feeding strategy for tetramethylpyrazine production by Bacillus subtilis,based on the stimulating effect of ammonium phosphate[J].Bioprocess and Biosystems Engineering,2010,33(8):953-959.