酵母菌对红曲黄酒风味物质形成的影响  

The Influence of Yeast Strains on the Flavour Compounds of Hong Qu Glutinous Rice Wine

作　　者：陈玉香[1] 叶汶坤[1] 何冬萍[1] 刘志彬[1] 张雯[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350108

出　　处：《中国食品学报》2015年第7期218-224,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171733;31371820)

摘　　要：以大米为原料,利用福建酒曲中分离到的酵母菌Y1、Y2、Y3、Y5、Y11以及Y19、红曲霉B1和米根霉M1,采用先糖化后发酵的模式酿造红曲黄酒,研究酵母菌对红曲黄酒风味物质形成的影响。试验结果表明:1)在酯类、醇类和有机酸中,酵母对酯类物质的贡献明显高于醇类物质和有机酸;2)酒样中酯类和醇类物质主要由酵母代谢合成,酵母可大幅度提高红曲黄酒中二者的含量,整体上醇酯比下降;3)乙酸异戊酯、丁二酸二乙酯以及乙酸-2-苯乙酯并非由原料中带入或是糖化菌产生,而是在后续发酵过程中酵母通过酯合成途径合成;4)对滋味影响较大的有机酸,主要来源于谷物本身或是曲霉代谢。To study the influence of yeast strains on the flavour compounds of Hong qu glutinous rice wine, the investigation was started with rice by using the yeast strains designated Y1, Y2, Y3, YS, Y11, Y19, monascus designated B1 and rhizopus oryzae designated M1, and saccharifieation- fermentation mode to brew Hong qu glutinous rice wine. The result indicated that： 1） the yeast contributed more to ester than alcohol and organic acid obviously; 2） the ester and alcohol in the wine was mainly formed during yeast metabolism, the yeast could sharply bring up the both content while decreasing the alcohol-ester rate; 3） isoamyl acetate, diethyl succinate and phenethyl acetate was brought neither by material or saccharolytic, but formed by yeast during ester-synthesis route in the following fermentation; 4） the organic acid that influenced the flavor was mainly formed by the cereal or aspergillus-metabolism.

关 键 词：酵母菌 红曲黄酒 风味物质 高效液相色谱 气相色谱-质谱联用 

分 类 号：TS262.4[轻工技术与工程—发酵工程]