小曲白酒酿造中真菌消长与香气生成的关系
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摘要
以机械化生产小曲白酒中的酒醅为原料,得出机械化生产小曲白酒的过程中真菌的消长规律与酒体主要香气成分生成规律的关系。研究结果为:酵母菌在糖化阶段的数量变化为先增后减,而在发酵阶段为增长、减少、再增长、再减少;霉菌在糖化及发酵阶段的数量变化均为先增后减。最后将真菌消长与香气生成相偶联分析,推测在发酵7d～9d,酸、酯的生成与酵母菌消长规律呈正相关,在11d～13d呈负相关;在第7d～9d和11d～13d,醇的生成与酵母菌消长规律呈负相关,醛的生成与酵母菌消长规律呈正相关。最终得出结论:7d～9d和11d～13d为整个酿造过程的关键时间段。因此,通过对工艺条件的调控,控制酿造微生物的生长繁殖及代谢,可能一定程度上能够提高小曲酒的品质。这对机械化酿造小曲白酒具有极为重要的价值。
In this study, fermented grains mechanization of liquor as experimental materials, the main research content is ditty liquor brewing process with the main aroma components and fungal generation rule. The results showed that number of yeast during saccharification is downward trend after rising first, during the period of fermentation have been rising after falling to the trend of rising and falling; quantity of mold saccharification and fermentation process in both the overall performance of the first rise and fall trend. And fungi rules of phase coupling analysis found that during the period of fermentation in 7～9 d, the synthesis of acid, ester and yeast change rules were positively correlated, 11～13 d showed a negative correlation; in 7～9 d and 11～13 d, synthesis of alcohol and negatively correlated with yeast growth rule,synthesis of aldehyde and positively correlated with yeast growth rule. Finally, get the conclusion:7～9 d and 11～13 d are the key period in the whole brewing process. Therefore, controlling the growth, reproduction and metabolism of brewing microorganisms through the regulation of process conditions may improve the quality of Xiaoqu wine to some extent. This is of great importance to mechanized brewing Xiaoqu Liquor.
In this study, fermented grains mechanization of liquor as experimental materials, the main research content is ditty liquor brewing process with the main aroma components and fungal generation rule. The results showed that number of yeast during saccharification is downward trend after rising first, during the period of fermentation have been rising after falling to the trend of rising and falling; quantity of mold saccharification and fermentation process in both the overall performance of the first rise and fall trend. And fungi rules of phase coupling analysis found that during the period of fermentation in 7～9 d, the synthesis of acid, ester and yeast change rules were positively correlated, 11～13 d showed a negative correlation; in 7～9 d and 11～13 d, synthesis of alcohol and negatively correlated with yeast growth rule,synthesis of aldehyde and positively correlated with yeast growth rule. Finally, get the conclusion:7～9 d and 11～13 d are the key period in the whole brewing process. Therefore, controlling the growth, reproduction and metabolism of brewing microorganisms through the regulation of process conditions may improve the quality of Xiaoqu wine to some extent. This is of great importance to mechanized brewing Xiaoqu Liquor.
引文
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[2]李锐利.高产乙酸乙酯酵母的选育及在清香型小曲酒中的应用研究[D].湖北工业大学,2011.
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[13]赵爽,张毅斌,张弦,等.酒醅微量挥发性成分的HS-SPME和GC-MS分析[J].食品科学,2013,34(4):118-124.
[14]马忠友,程飞,邱亮,等.一株产植酸酶酵母菌株的分类鉴定与诱变育种[J].食品与发酵工业,2011,(4):21-25.
[15]李迪,李静媛.蓝莓酒降酸酵母筛选鉴定及能力测定[J].酿酒科技,2017,(7):46-51.
[16]汪江波,周敏,沈永祥,等.白酒机械化酿造过程中主要风味物质的生成规律[J].湖北农业科学,2014,53(22):5499-5503.
[17]郭娟.固态发酵酒醅中微生物群落的分析鉴定方法浅析[J].中国酿造,2013,(9):116-119.
[18]刘志磊.清香型白酒发酵过程主要功能微生物代谢特性研究[D].河南工业大学,2011.
[2]李锐利.高产乙酸乙酯酵母的选育及在清香型小曲酒中的应用研究[D].湖北工业大学,2011.
[3]陈漫.浓香型白酒功能曲品控标准及工艺影响因素的研究[D].中国矿业大学,2016.
[4]庾昌文,薛栋升,郭威,等.酒醅中高产淀粉酶酵母的分离鉴定及产酶条件研究[J].酿酒,2015,42(5):71-75.
[5]谷雪峰.酒饼叶对豉香型白酒酒曲微生物及风味成分的调节作用[D].华南理工大学,2016.
[6]刘雯雯,孙剑秋,平文祥,等中国白酒窖池真菌的研究进展[J].中国酿造,2012,(6):1-6.
[7]孙宝国,吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,15(9):1-8.
[8]张中义,畅晓霞,雷安亮,等.全自动顶空进样法与回流-滴定法分析酿酒醪液中香气物质[J].中国酿造,2009(1):146-150.
[9]李习,方尚玲,刘超,等.酱香型白酒风味物质主体成分研究进展[J].酿酒,2012,39(3):19-22.
[10]刘玉平,黄明泉,郑福平,等.中国白酒中挥发性成分研究进展[J].食品科学,2010,31(21):437-441.
[11]张巧珍,肖冬光.不同萃取头对荔枝酒香气成分分析的比较[J].天津科技大学学报,2010,(5):21-26.
[12]康文怀,徐岩.中国白酒风味分析及其影响机制研究[J].北京工商大学学报,2012,30(3):53-58.
[13]赵爽,张毅斌,张弦,等.酒醅微量挥发性成分的HS-SPME和GC-MS分析[J].食品科学,2013,34(4):118-124.
[14]马忠友,程飞,邱亮,等.一株产植酸酶酵母菌株的分类鉴定与诱变育种[J].食品与发酵工业,2011,(4):21-25.
[15]李迪,李静媛.蓝莓酒降酸酵母筛选鉴定及能力测定[J].酿酒科技,2017,(7):46-51.
[16]汪江波,周敏,沈永祥,等.白酒机械化酿造过程中主要风味物质的生成规律[J].湖北农业科学,2014,53(22):5499-5503.
[17]郭娟.固态发酵酒醅中微生物群落的分析鉴定方法浅析[J].中国酿造,2013,(9):116-119.
[18]刘志磊.清香型白酒发酵过程主要功能微生物代谢特性研究[D].河南工业大学,2011.