不同地区来源藏曲对西藏传统酿造青稞酒风味特征的影响
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摘要
通过模拟酿造实验比较了不同地区来源藏曲对西藏传统酿造青稞酒理化指标和风味的影响。结果显示不同来源藏曲均能顺利完成青稞酒发酵,所酿造的青稞酒酒度、残糖、游离氨基酸含量没有明显差异,但总酸含量差异显著。酿造的青稞酒中主要有机酸为乳酸、乙酸和琥珀酸,拉萨和日喀则地区藏曲发酵青稞酒中总有机酸显著高于其他地区藏曲发酵酒青稞酒。采用顶空固相微萃取(headspace solid phase micro-extraction,HSSPME)结合气相色谱-质谱(GC-MS)的方法分析了不同青稞酒中挥发性香气组分种类含量特征,共检测到66种挥发性香气组分,包括酯类物质19种、芳香族化合物9种,醇类物质11种、酸类物质9种、醛酮类物质10种、其他类8种。不同来源藏曲酿造青稞酒香气组分含量差异显著,通过藏曲的选择可以针对性地调控青稞酒的风味特征。
The effects of different Zangqu from different regions on the physical and chemical indicators as well as the flavor of Tibetan traditional Qingke wine were studied by conducting simulated brewing experiments. The results showed that all Zangqu could successfully brew Qingke wines. There were no significant differences in the alcohol content,residual sugar,and free amino acid in Qingke wines,but the total acid content was significantly different.The main organic acids in brewed Qingke wines were lactic acid,acetic acid,and succinic acid. The total organic acids in Qingke wines made from Zangqu of Lasa and Rikaze regions were significantly higher than those in other regions. Total of 66 volatile aroma components were identified in different Qingke wines by HS-SPME and GC-MS,including 19 esters,nine aromatic compounds,11 alcohols,nine acids,10 aldehydes and ketones,eight others. The contents of aroma components in Qingke wines made from different regions' Zangqu were significantly different. The flavor characteristics of Qingke wines could be regulated by the selection of Zangqu.
The effects of different Zangqu from different regions on the physical and chemical indicators as well as the flavor of Tibetan traditional Qingke wine were studied by conducting simulated brewing experiments. The results showed that all Zangqu could successfully brew Qingke wines. There were no significant differences in the alcohol content,residual sugar,and free amino acid in Qingke wines,but the total acid content was significantly different.The main organic acids in brewed Qingke wines were lactic acid,acetic acid,and succinic acid. The total organic acids in Qingke wines made from Zangqu of Lasa and Rikaze regions were significantly higher than those in other regions. Total of 66 volatile aroma components were identified in different Qingke wines by HS-SPME and GC-MS,including 19 esters,nine aromatic compounds,11 alcohols,nine acids,10 aldehydes and ketones,eight others. The contents of aroma components in Qingke wines made from different regions' Zangqu were significantly different. The flavor characteristics of Qingke wines could be regulated by the selection of Zangqu.
引文
[1]杜木英.西藏青稞酒发酵微生物及酿造技术研究[D].重庆:西南大学,2008.
[2]杜木英,伍怡郦,阚建全,等.传统青稞酒发酵过程中化学成分动态变化的研究[J].食品工业科技,2007,28(9):94-98.
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[5]郭小芳,王燕鸽,刘帅,等.西藏青稞酒曲中真菌的分离与鉴定[J].西藏大学学报,2014,29(5):37-43.
[6] GB/T 13662—2008,黄酒[S]. 2008.
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[8]王琳,陈双,徐岩.固相萃取-超高效液相色谱法测定黄酒中的有机酸[J].食品与发酵工业,2016,42(10):142-148.
[9]陈双,陈华蓉,吴群,等.应用顶空固相微萃取-气相色谱质谱技术解析酿造用高梁蒸煮挥发性香气成分[J].食品与发酵工业,2017,43(4):201-207.
[10]栾金水.黄酒中风味物质的研究[J].中国酿造,2002,21(6):21-24.
[11]汪建国.黄酒中色、香、味、体的构成和来源浅析[J].中国酿造,2004,23(4):6-10.
[12]汪建国.浅谈黄酒中有机酸的特征和功能[J].中国酿造,2008,(14):81-83.
[13]毛青钟.黄酒发酵过程中乳酸杆菌的功与过[J].酿酒,2001,28(6):72-75.
[14]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[15] FUKUDA K,WATANABE M,ASANO K,et al. Breeding of brewing yeast producing a large amount ofⅠ2-Phenylethyl alcohol andⅠ2-Phenylethyl acetate[J]. Journal of the Agricultural Chemical Society of Japan,1990,54(1):269-271.
[16] LOPEZ R,ORTIN N,PEREZ-TRUJILLO J P,et al. Impact odorants of different young white wines from the Canary Islands[J]. J Agric Food Chem,2003,51(11):3 419-3 425.
[17]范文来,徐岩,李记明,等.应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11):183-188.
[18] VILLAMOR R R,EVANS M A,MATTINSON D S,et al. Effects of ethanol,tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine[J]. Food Research International,2013,50(1):38-45.
[19]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.
[20]王旭,冯涛,庄海宁. GC-MS结合嗅辨仪鉴定不同酒龄黄酒中的关键挥发性风味物质[J].上海师范大学学报(自然科学版),2014,43(6):582-588.
[21] GEMERT L J V. Compilations of odour threshold values in air,water and other media[M]. Netherlands:Oliemans Punter,2003.
[2]杜木英,伍怡郦,阚建全,等.传统青稞酒发酵过程中化学成分动态变化的研究[J].食品工业科技,2007,28(9):94-98.
[3]王丽华.西藏传统青稞酒的生产菌株选育及生产技术研究[D].重庆:西南大学,2008.
[4]黄华明,扎西央宗,宋义宽,等.西藏青稞酒卫生学调查及营养成分的研究[J].中国食品卫生杂志,1994,(1):46-47.
[5]郭小芳,王燕鸽,刘帅,等.西藏青稞酒曲中真菌的分离与鉴定[J].西藏大学学报,2014,29(5):37-43.
[6] GB/T 13662—2008,黄酒[S]. 2008.
[7] GB5009. 124—2016.食品安全国家标准食品中氨基酸的测定[S]. 2016.
[8]王琳,陈双,徐岩.固相萃取-超高效液相色谱法测定黄酒中的有机酸[J].食品与发酵工业,2016,42(10):142-148.
[9]陈双,陈华蓉,吴群,等.应用顶空固相微萃取-气相色谱质谱技术解析酿造用高梁蒸煮挥发性香气成分[J].食品与发酵工业,2017,43(4):201-207.
[10]栾金水.黄酒中风味物质的研究[J].中国酿造,2002,21(6):21-24.
[11]汪建国.黄酒中色、香、味、体的构成和来源浅析[J].中国酿造,2004,23(4):6-10.
[12]汪建国.浅谈黄酒中有机酸的特征和功能[J].中国酿造,2008,(14):81-83.
[13]毛青钟.黄酒发酵过程中乳酸杆菌的功与过[J].酿酒,2001,28(6):72-75.
[14]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[15] FUKUDA K,WATANABE M,ASANO K,et al. Breeding of brewing yeast producing a large amount ofⅠ2-Phenylethyl alcohol andⅠ2-Phenylethyl acetate[J]. Journal of the Agricultural Chemical Society of Japan,1990,54(1):269-271.
[16] LOPEZ R,ORTIN N,PEREZ-TRUJILLO J P,et al. Impact odorants of different young white wines from the Canary Islands[J]. J Agric Food Chem,2003,51(11):3 419-3 425.
[17]范文来,徐岩,李记明,等.应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11):183-188.
[18] VILLAMOR R R,EVANS M A,MATTINSON D S,et al. Effects of ethanol,tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine[J]. Food Research International,2013,50(1):38-45.
[19]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.
[20]王旭,冯涛,庄海宁. GC-MS结合嗅辨仪鉴定不同酒龄黄酒中的关键挥发性风味物质[J].上海师范大学学报(自然科学版),2014,43(6):582-588.
[21] GEMERT L J V. Compilations of odour threshold values in air,water and other media[M]. Netherlands:Oliemans Punter,2003.