绍兴机械黄酒发酵过程中风味物质变化  

Changes in Flavor Components during Fermentation Process of Mechanically Produced Shaoxing Rice Wine

作　　者：陈青柳 刘双平[1,2,3] 唐雅凤 韩笑 周志磊[1,2] 邹慧君 王宗敏[1,2] 姬中伟 毛健 CHEN Qingliu;LIU Shuangping;TANG Yafeng;HAN Xiao;ZHOU Zhilei;ZOU Huijun;WANG Zongmin;JI Zhongwei;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center of Chinese Rice Wine,Shaoxing 312000,China;Institute of Food Biotechnology,Jiangsu Industrial Technology Research Institute（Rugao Jiangnan University Institute of Food Biotechnology Co.Ltd.）,Nantong 226500,China;Kuaijishan Shaoxing Rice Wine Co.Ltd.,Shaoxing 312000,China)

机构地区：[1]江南大学食品学院粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]国家黄酒工程技术研究中心,浙江绍兴312000 [3]江苏省产业技术研究院食品生物技术研究所(如皋江大食品生物技术研究所有限公司),江苏南通226500 [4]会稽山绍兴酒股份技术有限公司,浙江绍兴312000

出　　处：《食品科学》2018年第14期221-228,共8页Food Science

基　　金：国家自然科学基金面上项目(31571823;31771968);国家自然科学基金青年科学基金项目(31701593);江苏省自然科学基金面上项目(BK20171405;BK20161293);"十三五"国家重点研发计划重点专项(2016YFD0400504-05;2017YFD0400103)

摘　　要：为全面了解机械黄酒酿造过程中的风味物质变化情况,对绍兴机械黄酒大罐发酵过程进行跟踪取样,采用高效液相色谱及气相色谱-质谱联用对发酵过程中的有机酸、多酚、氨基酸、挥发性风味物质进行检测,利用主成分分析探寻不同发酵阶段的样品风味物质差异。结果表明,有机酸、氨基酸、高级醇在前48 h持续快速增长,挥发性酚类物质在前72 h持续快速增长,酯类物质在前120 h持续快速增长,说明风味物质主要在前酵期产生。发酵过程中,氨基酸中苦味氨基酸含量最高;多酚物质中,前酵期间儿茶素含量最高,后酵期间表儿茶素含量最高。主成分分析提取的2个成分的累计贡献率达到60.52%,结果显示第1主成分能较好地区分前酵和后酵期间的物质,非挥发性物质对不同发酵阶段的样品解释能力较大。In order to fully understand the change of flavor compounds during the fermentation of mechanically produced Shaoxing rice wine, samples were taken throughout the fermentation process for measurement of organic acids, polyphenols, amino acids and volatile components by high performance liquid chromatography（HPLC） and gas chromatography-mass spectrometry（GC-MS）. Principal component analysis（PCA） was used to discriminate among the samples from different stage of fermentation based on their characteristic flavor profilesss. The results showed that concentrations of organic acids, amino acids and higher alcohols increased rapidly in the first 48 hours, volatile phenols in the first 72 hours and esters in the first 120 hours, which indicated that the flavor components were mainly produced in the early fermentation stage. Bitter amino acids dominated the amino acid composition in all samples. The phenol composition was dominated by catechin in the early fermentation stage but epicatechin in late fermentation stage. PCA results demonstrated that the cumulative contribution rate of the first PCs to the total variance was 60.52% and that PC1 could clearly distinguish between the samples from the early and late stages. In addition, nonvolatile components could well explain the samples from different stage of fermentation.

关 键 词：机械黄酒 挥发性风味物质 非挥发性风味物质 动态监测 

分 类 号：TS262.4[轻工技术与工程—发酵工程]