基于理化指标和风味成分的酿造米酒分类及其相关特性分析
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摘要
中国米酒分布广泛,品质各异,探索米酒合理的分类方式有助于对米酒进行科学评价。采集10个具有不同典型性的中国酿造米酒样品,通过理化指标、口感特性及挥发性风味成分分析,用于米酒的分类及相关特性研究。结果表明,基于中国米酒的特点,与仅按照还原糖含量分类相比,按照还原糖结合酒精含量的分类,将中国米酒分为高度低糖型和低度高糖型两类更为合理,该类型划分与基于挥发性风味成分的分类结果有较好的相关性,高度低糖型米酒有较高含量的醇类和酯类化合物,而低度高糖型米酒风味成分含量总体较少,但醛类和呋喃类化合物相对较为丰富。该研究的分析方法和结果为中国酿造米酒的类型划分提供了依据。
There are many kinds of Mijiu products in China with different characteristics,therefore,exploring a reasonable classification method for Mijiu would be helpful to scientifically evaluate Mijiu. The classification and related characteristics of 10 typical Mijiu were studied by analyzing their physicochemical parameters,taste characteristics and volatile flavor components. Cluster analysis based on sugar and alcohol contents showed that Chinese Mijiu could be divided into two categories: low sugar high alcoholicity type and high sugar low alcoholicity type. This classification was more reasonable than that based only on sugar contents,and it was better correlated with the classification results based on volatile flavor components. Moreover,low sugar-high alcoholicity type Mijiu had higher alcohols and esters contents,while high sugar-low alcoholicity type Mijiu had less flavor components but relatively abundant aldehydes and furans. In conclusion,the analytical methods and results of this study can provide a basis for classifying Chinese Mijiu.
There are many kinds of Mijiu products in China with different characteristics,therefore,exploring a reasonable classification method for Mijiu would be helpful to scientifically evaluate Mijiu. The classification and related characteristics of 10 typical Mijiu were studied by analyzing their physicochemical parameters,taste characteristics and volatile flavor components. Cluster analysis based on sugar and alcohol contents showed that Chinese Mijiu could be divided into two categories: low sugar high alcoholicity type and high sugar low alcoholicity type. This classification was more reasonable than that based only on sugar contents,and it was better correlated with the classification results based on volatile flavor components. Moreover,low sugar-high alcoholicity type Mijiu had higher alcohols and esters contents,while high sugar-low alcoholicity type Mijiu had less flavor components but relatively abundant aldehydes and furans. In conclusion,the analytical methods and results of this study can provide a basis for classifying Chinese Mijiu.
引文
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[5] GB/T 13662—2018,黄酒[S].北京:中国标准出版社,2018.
[6]日本酿造协会.国税厅所定分析法注解[M].东京:日本酿造协会,1993.
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[8] NY/T 1885—2017,绿色食品米酒[S].北京:中国农业出版社,2017.
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[16]赵凯,许鹏举,谷广烨. 3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.
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[18] FAN W,QIAN M C. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu”liquors[J].Journal of Agricultural and Food Chemistry,2005,53(20):7 931-7 938.
[19] KONG Y,WU Q,ZHANG Y,et al. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor[J]. Applied&Environmental Microbiology,2014,80(12):3 667.
[20] LUO T,FAN W L,XU Y. Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry[J]. Journal of The Institute of Brewing,2008,114(2):172-179.
[21] GB/T 15037—2006,葡萄酒[S].北京:中国标准出版社,2006.
[22]席艳茹.晋西黄土高原赤霞珠葡萄酒风味物质及感官特征的研究[D].无锡:江南大学,2016.
[23] SHUANG C,YAN X,C. Q M. Comparison of the aromatic profile of traditional and modern types of Huang Jiu(Chinese rice wine)by aroma extract dilution analysis and chemical analysis[J]. Flavour And Fragrance Journal,2018,33(3):263-271.
[24]范文来,徐岩.酒类风味化学[M].北京:中国轻工业出版社,2014.
[25] FURUKAWA S. 8-Sake:quality characteristics,flavour chemistry and sensory analysis[J]. Alcoholic Beverages,2012:180-195.
[26] MIMURA N,ISOGAI A,IWASHITA K,et al. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake[J]. Journal of Bioscience And Bioengineering,2014,118(4):406-414.
[2]谢广发.黄酒酿造技术(第二版)[M].北京:中国轻工业出版社,2016.
[3] CHEN S,XU Y. Effect of‘wheat Qu’on the fermentation processes and volatile flavour-active compounds of Chinese rice wine(Huangjiu)[J]. Journal of the Institute of Brewing,2013,119(1-2):71-77.
[4] KITAGAKI H,KITAMOTO K. Breeding Research on Sake Yeasts in Japan:History,Recent Technological Advances,and Future Perspectives,Doyle M. P.,Klaenhammer T.R.,editor,Annual Review of Food Science and Technology,Vol 4,Palo Alto:Annual Reviews,2013:215-235.
[5] GB/T 13662—2018,黄酒[S].北京:中国标准出版社,2018.
[6]日本酿造协会.国税厅所定分析法注解[M].东京:日本酿造协会,1993.
[7]李春雨,郑艳,宋玉华,等.米酒标准的现状、问题及建议[J].食品与发酵工业,2011,37(5):139-141.
[8] NY/T 1885—2017,绿色食品米酒[S].北京:中国农业出版社,2017.
[9]王婉君,赵立艳,汤静.新型米酒产品研究与开发进展[J].中国酿造,2018,37(5):1-4.
[10]蔡敏,李纪亮,杨新河,等. 3种米酒曲发酵成品质量分析[J].食品研究与开发,2016,37(20):1-4.
[11] LV X C,CAI Q Q,KE X X,et al. Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods[J]. Food Control,2015,54:231-239.
[12] LV X C,HUANG R L,CHEN F,et al. Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods[J]. Food Control,2013,34(2):300-306.
[13] PARK K H,LIU Z B,PARK C S,et al. Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine[J]. Food Science And Biotechnology,2016,25(3):649-658.
[14]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业,2017,43(1):186-191.
[15]刘茗铭,周阳子,袁乐梅,等.天门冬新型米酒的酿造及其品质分析[J].食品与发酵工业,2019,45(1):137-144.
[16]赵凯,许鹏举,谷广烨. 3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.
[17] NARENDRANATH N V,THOMAS K C,INGLEDEW W M. Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium[J]. Journal of Industrial Microbiology and Biotechnology,2001,26(3):171-177.
[18] FAN W,QIAN M C. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu”liquors[J].Journal of Agricultural and Food Chemistry,2005,53(20):7 931-7 938.
[19] KONG Y,WU Q,ZHANG Y,et al. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor[J]. Applied&Environmental Microbiology,2014,80(12):3 667.
[20] LUO T,FAN W L,XU Y. Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry[J]. Journal of The Institute of Brewing,2008,114(2):172-179.
[21] GB/T 15037—2006,葡萄酒[S].北京:中国标准出版社,2006.
[22]席艳茹.晋西黄土高原赤霞珠葡萄酒风味物质及感官特征的研究[D].无锡:江南大学,2016.
[23] SHUANG C,YAN X,C. Q M. Comparison of the aromatic profile of traditional and modern types of Huang Jiu(Chinese rice wine)by aroma extract dilution analysis and chemical analysis[J]. Flavour And Fragrance Journal,2018,33(3):263-271.
[24]范文来,徐岩.酒类风味化学[M].北京:中国轻工业出版社,2014.
[25] FURUKAWA S. 8-Sake:quality characteristics,flavour chemistry and sensory analysis[J]. Alcoholic Beverages,2012:180-195.
[26] MIMURA N,ISOGAI A,IWASHITA K,et al. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake[J]. Journal of Bioscience And Bioengineering,2014,118(4):406-414.