绵柔型白酒酿造用功能性细菌代谢典型风味化合物研究  

Metabolites of Functional Bacteria for Soft-Flavor Baijiu Production

作　　者：张聪芝[1] 张龙云[1] 李燕荣[1] 蒲春[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2017年第2期40-43,共4页Liquor-Making Science & Technology

摘　　要：研究了绵柔型白酒酿造用功能性细菌风味化合物的代谢情况。确立了不同菌株代谢不同风味化合物优势性能;并通过优化配方组合研究,建立了典型菌株混合发酵代谢典型风味化合物的最佳配比组合;进一步对比分析不同比例及不同发酵形式下的代谢产物的含量,明确了优化组合混合发酵在代谢四甲基吡嗪等典型化合物方面的优势。In this study, the metabolites of functional bacteria for soft-flavor Baijiu production were investigated. The metabolic flavoring compounds from different bacteria strains were identified. Through the analysis of the ratio of different flavoring compounds, the optimum ratio of different bacteria strains for mixed fermentation was determined. Furthermore, the content of the metabolic flavoring compounds under different fermenting conditions was compared. The preponderance of metabolic tetramethyl pyrazine etc. in mixed fermentation was revealed.

关 键 词：绵柔型白酒 功能性细菌 风味化合物 四甲基吡嗪 

分 类 号：TS261.1[轻工技术与工程—发酵工程]