中国浓香型白酒“增己降乳”研究与应用进展
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摘要
适当增加浓香型白酒中己酸乙酯的质量浓度,降低乳酸乙酯的质量浓度,即"增己降乳",是提高浓香型白酒品质的有效途径.从己酸乙酯和乳酸乙酯的化学性质与生物合成机理、与"增己降乳"相关的微生物及其应用、"增己降乳"综合技术措施等方面对已有文献进行梳理发现:己酸乙酯和乳酸乙酯分别由己酸和乳酸与乙醇通过酯化作用生成,己酸和乳酸分别是这两种酯生物合成的底物;己酸菌、甲烷菌、酯化菌、乳酸菌和酵母菌等都是与"增己降乳"直接或间接相关联的微生物,单独或复合使用这些微生物制剂可以取得明显的"增己降乳"的效果;此外,白酒企业因地、因时制宜,采取科学建造窖池、优化窖泥配方、提高大曲质量、做好清洁卫生、调整入池条件、精细蒸馏操作、低温缓慢发酵等综合措施,也有助于实现"增己降乳".未来应深入研究不同生产条件下,乳酸菌、降乳菌等"增己降乳"相关微生物的种群演替规律;采用人工培养方法和宏基因组学等免培养技术,系统研究与揭示浓香型白酒酿造过程中各种微生物的生长繁殖和代谢活动规律.以科学发展的态度,规范白酒产业化管理,保持"增己"和"降乳"的合理与适度,从而创造出具有自身特色、适应产品消费结构变化的品牌产品.
Appropriately increasing the mass concentration of ethyl caproate and lowering that of ethyl lactate in Luzhou-flavor liquor,i. e. " Ethyl Caproate-increasing and Ethyl Lactate-decreasing",is an effective way to improve the quality of Luzhou-flavor liquor. From the aspects of the chemical properties and biosynthesis of ethyl caproate and ethyl lactate,the related microorganisms of " Ethyl Caproate-increasing and Ethyl Lactatedecreasing",and the main technical measures of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing",the existing literatures were sorted out. Ethyl hexanoate and ethyl lactate are formed by caproic acid and lactic acid and ethanol through esterification,respectively. Caproic acid and lactic acid are substrates for the biosynthesis of these two esters. Caproic acid,methanogen,esterified bacteria,lactic acid bacteria and yeasts are all directly or indirectly relate to the " Ethyl Caproate-increasing and Ethyl Lactate-decreasing". The application of these microbial preparations alone or in combination can achieve an obvious effect of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing". In addition,in order to achieve the purpose of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing",Luzhou-flavor liquor companies apply some comprehensive measures according to the local conditions and fermented time,such as scientific construction of the wine cellar fermentation tank,optimization of the pit mud,improvement the quality of Daqu,cleaning and hygienism,adjustment of the conditions of fermentation tank,fine distillation operation,and slow fermentation under low temperature,i. e. In the future,we should study the population succession of lactic acid bacteria,lactobacilli,i. e. related to " Ethyl Caproate-increasing and Ethyl Lactate-decreasing " under different production conditions. And use artificial culture method and metagenomics and other culture-free techniques to systematically study and reveal the laws of growth,reproduction and metabolism of various microorganisms through the brewing process of Luzhou-flavor liquor. And the industrialization management of liquor will be regulated with the attitude of scientific development to maintain " Ethyl Caproate-increasing" and " Ethyl Lactate-decreasing" reasonably and appropriately,thus ultimately create their branded products with own characteristics and adapt to changes in product consumption structure.
Appropriately increasing the mass concentration of ethyl caproate and lowering that of ethyl lactate in Luzhou-flavor liquor,i. e. " Ethyl Caproate-increasing and Ethyl Lactate-decreasing",is an effective way to improve the quality of Luzhou-flavor liquor. From the aspects of the chemical properties and biosynthesis of ethyl caproate and ethyl lactate,the related microorganisms of " Ethyl Caproate-increasing and Ethyl Lactatedecreasing",and the main technical measures of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing",the existing literatures were sorted out. Ethyl hexanoate and ethyl lactate are formed by caproic acid and lactic acid and ethanol through esterification,respectively. Caproic acid and lactic acid are substrates for the biosynthesis of these two esters. Caproic acid,methanogen,esterified bacteria,lactic acid bacteria and yeasts are all directly or indirectly relate to the " Ethyl Caproate-increasing and Ethyl Lactate-decreasing". The application of these microbial preparations alone or in combination can achieve an obvious effect of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing". In addition,in order to achieve the purpose of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing",Luzhou-flavor liquor companies apply some comprehensive measures according to the local conditions and fermented time,such as scientific construction of the wine cellar fermentation tank,optimization of the pit mud,improvement the quality of Daqu,cleaning and hygienism,adjustment of the conditions of fermentation tank,fine distillation operation,and slow fermentation under low temperature,i. e. In the future,we should study the population succession of lactic acid bacteria,lactobacilli,i. e. related to " Ethyl Caproate-increasing and Ethyl Lactate-decreasing " under different production conditions. And use artificial culture method and metagenomics and other culture-free techniques to systematically study and reveal the laws of growth,reproduction and metabolism of various microorganisms through the brewing process of Luzhou-flavor liquor. And the industrialization management of liquor will be regulated with the attitude of scientific development to maintain " Ethyl Caproate-increasing" and " Ethyl Lactate-decreasing" reasonably and appropriately,thus ultimately create their branded products with own characteristics and adapt to changes in product consumption structure.
引文
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[21] ZHENG J,LIANG R,ZHANG L,et al. Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses[J]. Food Research International,2013,54(1):660.
[22]曾田,胡晓龙,马兆,等.浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析[J].轻工学报,2017,32(6):12.
[23]李洪祥.己酸菌培养液使用小议[J].酿酒科技,2002(5):40.
[24]杨喜军.黑轻80号己酸菌在我厂白酒生产中的应用[J].黑龙江发酵,1982(1):31.
[25]施安辉.在白酒酿造中己酸菌C1应用方法的对比试验[J].中国酿造,1983,2(6):25.
[26]管健,廖蓓,李兆飞,等.白酒功能菌的功能特性及应用研究[J].中国酿造,2017,36(8):1.
[27]彭文明,周敬慧,刘娟.己酸菌复合菌液在浓香型白酒生产中的应用[J].中小企业管理与科技(中旬刊),2014(20):311.
[28]黄丹,刘超兰,张文学,等.白酒发酵窖泥中一株产氢细菌的分离及其代谢特性分析[J].酿酒科技,2013(12):21.
[29]邓杰,卫春会,边名鸿,等.浓香型白酒不同窖龄窖池窖泥中古菌群落结构分析[J].食品科学,2017,38(8):37.
[30]颜昌轩.甲烷菌在浓香型白酒生产中的作用(简报)[J].西南大学学报(自然科学版),1989,11(5):481.
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