黄酒固定化发酵过程及香气物质形成的研究
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浙江省公益技术应用研究计划项目(LGG19C200001); 绍兴院校合作项目(2018B10005)


Studies on the Immobilized Fermentation Process and the Formation of Aroma Substances in Yellow Rice Wine
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    摘要:

    将黄酒酵母用海藻酸钙包埋制成固定化酵母,研究游离酵母与固定化酵母的黄酒发酵过程理化指标和香气物质生成量的差异,结果表明:经过主发酵5 d(28℃),后发酵15 d(15℃),固定化酵母发酵过程的酒精度、总糖、总酸变化曲线与游离发酵过程曲线差异不大,固定化酵母发酵性能稳定,杂菌污染可控。用气相色谱(GC)分析乙酸乙酯等9种黄酒特征性香气物质,发现游离发酵黄酒正丙醇、异丁醇、异戊醇、β-苯乙醇的总高级醇含量为680.91 mg/L,固定化发酵第1,2,3,4,5批黄酒的总高级醇含量分别为633.63,649.79,658.17,637.63,614.68 mg/L,说明固定化发酵有利于控制黄酒中的高级醇含量。固定化发酵酯类总量高于游离酵母,且随着固定化酵母发酵批次的增加而递增,即:固定化第5批(115.90 mg/L)>第4批(90.81 mg/L)>第1~3批(80.10~81.81mg/L)>游离酵母(55.66 mg/L),表明固定化发酵使黄酒的酯类香气愈加浓郁。根据香气阈值计算的固定化发酵酿得的黄酒的香气不比游离酵母酿得的黄酒差,固定化酵母发酵生产黄酒有商业化应用的前景。

    Abstract:

    Saccharomyces cerevisiae was embedded in calcium alginate to produce immobilized yeast. The difference between physical and chemical indexes and aroma substances in yellow rice wine fermentation process between free yeast and immobilized yeast was investigated. The results showed that after primary fermentation 5 d (28 ℃), after fermentation 15 d (15 ℃), there was no significant difference in alcohol content, total sugar and total acid change curve between immobilized yeast and free fermentation process, indicating that fermentation performance of immobilized yeast was stable and the contamination of heteromyces was controlled. The characteristic aroma compounds of 9 kinds of rice wine, such as ethyl acetate, were analyzed by gas chromatography (GC), it was found that the total alcohol content of n-propanol, isobutanol, isoamyl alcohol and beta benzoyl alcohol in yellow wine with free fermentation was 680.91 mg/L, and the total higher alcohols content of the first to fifth batch of immobilized fermentation in yellow rice wine was 633.63, 649.79, 658.17, 637.63 mg/L and 614.68 mg/L. It was suggested that immobilized fermentation was beneficial to control the content of higher alcohols in yellow wine. And the total amount of esters in the fermentation products of immobilized yeast was higher than free yeast, with the increase of the number of immobilized yeast fermentation, the total amount of esters increased: The fifth (115.90 mg/L) > the fourth(90.81 mg/L) > the first to three batch of immobilized fermentation (80.10-81.81 mg/L) > free yeast fermentation(55.66 mg/L). It showed that immobilized fermentation made the aroma of ester of yellow wine stronger. According to the calculation of the aroma threshold, the aroma of the yellow wine obtained by the immobilized fermentation was no worse than the yellow wine produced by the free yeast. Therefore, the production of yellow wine by immobilized yeast has the prospect of commercial application.

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蒋予箭;何炯灵;王晶晶;.黄酒固定化发酵过程及香气物质形成的研究[J].中国食品学报,2020,20(5):130-137

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  • 在线发布日期: 2020-05-28
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