摘要
为了探究根霉菌(Rhizopus)添加量对小曲清香型白酒品质的影响,采用常规分析方法、气相色谱法、高效液相色谱法分析不同根霉菌添加量对小曲清香型白酒发酵过程中酒醅酶活、酒醅理化因子以及基酒中风味成分的影响。结果表明,根霉的添加对酒醅酶活的影响主要在糖化阶段,以只添加1%酒曲,不添加根霉菌为对照,当根霉菌添加量为0.5%时,其糖化酶活力(31.31 U/g)显著高于对照组(16.94 U/g)(P<0.05);酸性蛋白酶活力(11.09 U/g)显著高于对照组(6.26 U/g)(P<0.05);而液化酶活力(0.38 U/g)高于对照组(0.35 U/g),但不显著(P>0.05)。根霉菌添加量为0.5%时,发酵起始酒醅的酸度、残糖、氨基酸态氮和氨氮含量最高,相比于对照组分别上升了18.43%、14.31%、14.24%和47.98%。另外,随着根霉菌的增加,基酒中乙酸乙酯含量逐渐升高,当发酵结束时(15 d),添加0.5%的根霉菌的酒样中乙酸乙酯的含量比对照升高了67.84%。综上,添加0.5%根霉菌的效果最佳。该研究为丰富酒体风味成分、提高小曲清香型白酒的品质提供新思路。
In order to explore the effects of Rhizopus addition on the quality of Xiaoqu light-flavor(Qingxiangxing)Baijiu,the effects of different Rhizopus addition on the enzymatic activity and physicochemical factors of fermented grains,and the flavor components in the base liquor were analyzed by conventional analysis,gas chromatography and high performance liquid chromatography.The results demonstrated that Rhizopus addition predominantly affected enzymatic activities during the saccharification stage.With only Jiuqu addition 1%and no Rhizopus as the control group,when the Rhizopus addition was 0.5%,the saccharification enzyme activity(31.31 U/g)was significantly higher than that of control group(16.94 U/g)(P<0.05).The activity of acid protease(11.09 U/g)was significantly higher than that of control group(6.26 U/g)(P<0.05).The activity of liquefaction enzyme(0.38 U/g)was higher than that of control group(0.35 U/g),but not significant(P>0.05).When the Rhizopus addition was 0.5%,compared with the control group,the contents of acidity,residual sugar,amino acid nitrogen and ammonia nitrogen in fermented grains were the highest at the beginning of fermentation,which were increased by 18.43%,14.31%,14.24%and 47.98%,respectively.Additionally,with the Rhizopus increased,the ethyl acetate content in the base liquor gradually increased.By the end of fermentation(15 d),compared to the control group,the ethyl acetate content in the liquor sample with Rhizopus addition 0.5%had increased by 67.84%.In conclusion,Rhizopus addition 0.5%had the optimal effect.This study provided new insights for enriching the flavor profile of liquor and improving the quality of Xiaoqu light-flavor Baijiu.
作者
王瑞鑫
高宇迪
刘晓妹
李佳洁
王涵
王宇鹏
卫春会
张博钦
武晓乐
陈叶福
肖冬光
WANG Ruixin;GAO Yudi;LIU Xiaomei;LI Jiajie;WANG Han;WANG Yupeng;WEI Chunhui;ZHANG Boqin;WU Xiaole;CHEN Yefu;XIAO Dongguang(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Liquor Making Biological Technology and Application of Key laboratory of Sichuan Province,Yibin 644000,China)
出处
《中国酿造》
北大核心
2025年第5期161-168,共8页
China Brewing
基金
酿酒生物技术及应用四川省重点实验室开放课题(NJ2022-04)。
关键词
小曲清香型白酒
根霉菌
酒醅
基酒
理化指标
风味物质
乙酸乙酯
Xiaoqu light-flavor Baijiu
Rhizopus
fermented grains
base liquor
physicochemical index
flavor compound
ethyl acetate
作者简介
王瑞鑫(2000-),女,硕士研究生,研究方向为现代酿造技术;通讯作者:武晓乐(1986-),男,副教授,博士,研究方向为现代酿造技术。
