两种酒曲制备米酒品质对比研究
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摘要
该研究用两种不同的酒曲制作米酒,并对两种酒曲的糖化液化、能力及其发酵米酒的pH、总糖、酒精度、氨基酸态氮、总酸和可溶性固形物含量的变化情况进行测定,且采用气相色谱-质谱联用技术(GC-MS)分析不同酒曲发酵米酒中挥发性风味物质的成分差异。结果表明:酒曲2发酵米酒的总糖、酒精度、氨基酸态氮和可溶性固形物都明显优于酒曲1。酒曲1发酵米酒中检测出24种物质。酒曲2发酵酒中共检测出23种成分。主要为醇类、酯类、酸类和醛类物质,两种酒曲发酵米酒主要风味成分组成种类基本相同,差异主要表现在成分相对含量上。酒曲1发酵米酒主要挥发性物质有丙酸(41.85%)、乙酸(31.48%)、糠醛(9.99%)、乙醛(6.90%),酒曲2发酵米酒主要挥发性物质有丙酸(65.86%)、乙酸(17.68%)、戊酸乙酯(4.06%)、乙醛(3.46%)。
Rice wine was made by two kinds of Jiuqu, and the saccharification and liquefaction ability of the two kinds of Jiuqu and the changes of pH, total sugar, alcohol content, amino acid nitrogen, total acid and soluble solid contents of fermented rice wine were determined. The differences in the composition of volatile flavors in the fermented rice wines with different Jiuqu were analyzed by GC-MS. The results showed that the total sugar,alcohol content, amino acid nitrogen and soluble solids of rice wine fermented by Jiuqu 2 were significantly better than Jiuqu 1. There were 24 components detected in the rice wine fermented by Jiuqu 1, and there were 23 components detected in the rice wine fermented by Jiuqu 1. The main flavor components of the rice wines fermented by two kinds of Jiuqu were basically the same, mainly alcohols, esters, acids and aldehydes, and the difference was mainly reflected in the relative content of the components. The main volatile substances of rice wine fermented by Jiuqu 1 were propionic acid(41.85%), acetic acid(31.48%), furfural(9.99%), acetaldehyde(6.90%). The main volatile substances of rice wine fermented by Jiuqu 2 were propionate(65.86%), acetic acid(17.68%), ethyl n-valerate(4.06%) and acetaldehyde(3.46%).
Rice wine was made by two kinds of Jiuqu, and the saccharification and liquefaction ability of the two kinds of Jiuqu and the changes of pH, total sugar, alcohol content, amino acid nitrogen, total acid and soluble solid contents of fermented rice wine were determined. The differences in the composition of volatile flavors in the fermented rice wines with different Jiuqu were analyzed by GC-MS. The results showed that the total sugar,alcohol content, amino acid nitrogen and soluble solids of rice wine fermented by Jiuqu 2 were significantly better than Jiuqu 1. There were 24 components detected in the rice wine fermented by Jiuqu 1, and there were 23 components detected in the rice wine fermented by Jiuqu 1. The main flavor components of the rice wines fermented by two kinds of Jiuqu were basically the same, mainly alcohols, esters, acids and aldehydes, and the difference was mainly reflected in the relative content of the components. The main volatile substances of rice wine fermented by Jiuqu 1 were propionic acid(41.85%), acetic acid(31.48%), furfural(9.99%), acetaldehyde(6.90%). The main volatile substances of rice wine fermented by Jiuqu 2 were propionate(65.86%), acetic acid(17.68%), ethyl n-valerate(4.06%) and acetaldehyde(3.46%).
引文
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[24]王鹏.地衣芽孢杆菌强化对浓香型白酒酿造微生物群落结构和代谢的影响[D].无锡:江南大学,2017.
[25]王玉堂,牛雅杰,金宇枭,等.黑米酒挥发性成分分析及其变化规律研究[J].中国酿造,2016,35(9):59-63.
[26]吴幼茹,刘诗宇,樊晓璐,等.GC-O-MS分析5种酿酒原料中蒸煮香气成分[J].食品科学,2016,37(24):94-98.
[27]龙光明,裘璐,梁妍.紫外分光光度法测定6种市售酒中糠醛的含量[J].贵阳医学院学报,2013,38(1):61-63.
[2]闫宇欣.浅谈中国酒文化[J].青年文学家,2017(21):102.
[3]郭成宇,魏清秀.不同酒曲生产小米酒的研究[J].中国酿造,2017,36(2):145-150.
[4]BORA S S,KEOT J,DAS S,et al.Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture(Xajpitha)of Assam,India[J].Biotech,2016,6(2):153.
[5]CAI H,ZHANG T,ZHANG Q,et al.Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine[J].Food Microbiol,2018,73:319-326.
[6]仲桢玉,杨娟,张明,等.5种酒曲发酵葛根酒的风味物质分析[J].贵州医科大学学报,2017,42(7):772-777.
[7]傅金泉.中国红曲及其实用技术[M].北京:中国轻工业出版社,1997:88-90.
[8]傅金泉.黄酒生产技术[M].北京:化学工业出版社,2005:96-103.
[9]国家卫生和计划生育委员会GB 5009.225-2016.食品安全国家标准酒中乙醇浓度的测定[S].北京:中国标准出版社,2016.
[10]国家质量监督检验检疫总局GB/T 13662-2008黄酒[S].北京:中国标准出版社,2008.
[11]国家质量监督检验检疫总局GB/T 12143-2008饮料通用分析方法[S].北京:中国标准出版社,2008.
[12]刘敬科,张爱霞,李少辉,等.顶空固相微萃取-气相色谱-质谱法测定小米黄酒风味成分[J].色谱,2017,35(11):1184-1191.
[13]尚柯,韩兴林,王德良,等.酱香型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.
[14]阎文飞,程凡升,郭瑞,等.北方黄酒陈酿过程中主要成分含量及其变化趋势[J].中国酿造,2017,36(5):72-75.
[15]SUAERZ-LEPE J A,MORATA A.New trends in yeast selection for winemaking[J].Trends Food Sci Technol,2012,23(1):39-50.
[16]STYGER G,PRIOR B,BAUER F.Wine flavor and aroma[J].J Ind Microbiol Biot,2011,38(9):1145-1159.
[17]BOWEN A J,REYNOLDS A G.Aroma compounds in Ontario Vidal and Riesling icewines.II.Effects of crop level[J].Food Res Int,2015,76(Pt 3):550-560.
[18]MARTI M P,BOQUE R,RIU M,et al.Fast screening method for determining 2,4,6-trichloroanisole in wines using a headspace-mass spectrometry(HS-MS)system and multivariate calibration[J].Anal Bioanalyt Chem,2003,376(4):497-501.
[19]吴轩德,李洲,周世水.二步法酿造β-苯乙醇调味酒的工艺优化[J].中国酿造,2017,36(9):45-49.
[20]RIU-AUMATELL M,MIRO,SERRA-CAYUELA A,et al.Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS[J].Food Res Int,2014,57(1):196-202.
[21]QUE F,MAO L C,PAN X.Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds[J].Food Res Int,2006,39(5):581-587.
[22]胡博然,李华.不同酿酒葡萄品种浆果香味成分的GC-MS分析[J].食品与发酵工业,2005,31(12):89-92.
[23]BOWEN A J,REYNOLDS A G.Aroma compounds in Ontario Vidal and Riesling icewines.II.Effects of crop level[J].Food Res Int,2015,76(3):550-560.
[24]王鹏.地衣芽孢杆菌强化对浓香型白酒酿造微生物群落结构和代谢的影响[D].无锡:江南大学,2017.
[25]王玉堂,牛雅杰,金宇枭,等.黑米酒挥发性成分分析及其变化规律研究[J].中国酿造,2016,35(9):59-63.
[26]吴幼茹,刘诗宇,樊晓璐,等.GC-O-MS分析5种酿酒原料中蒸煮香气成分[J].食品科学,2016,37(24):94-98.
[27]龙光明,裘璐,梁妍.紫外分光光度法测定6种市售酒中糠醛的含量[J].贵阳医学院学报,2013,38(1):61-63.