黑曲霉Aspergillus niger NCUF413.1对特香型白酒酿造出酒率和风味的影响  

Effect of Aspergillus niger NCUF413.1 on liquor yield and flavor components of Special-flavor Baijiu

作　　者：潘菲[1] 董彪 刘婷[1] 陈妍[1] 陈可丹 黄冰静 万茵[1] 刘成梅[1] 张鹏[1] 付桂明[1] PAN Fei;DONG Biao;LIU Ting;CHEN Yan;CHEN Kedan;HUANG Bingjing;WAN Yin;LIU Chengmei;ZHANG Peng;FU Guiming(State Key Laboratory of Food Science and Technology,Nanchang University&School of Food Science&Technology,Nanchang 330047,China;Jiangxi Province Zhangshugong Wine&Spirits Co.,Ltd.,Zhangshu 331200,China)

机构地区：[1]食品学院食品科学与技术国家重点实验室(南昌大学),江西南昌330047 [2]江西省樟树市樟树贡酒业有限公司,江西樟树331200

出　　处：《食品与发酵工业》2020年第1期23-29,共7页Food and Fermentation Industries

基　　金：江西省农业科技支撑计划项目(20171BBF60044)

摘　　要：为研究糖化功能霉菌对特香型白酒发酵的影响,从江西特香型大曲中分离筛选出1株糖化力达938.63 U/g的Aspergillus niger NCUF413.1,分别用麸曲培养A.niger NCUF413.1和Saccharomyces cerevisiae NCUF303.1,作为糖化发酵剂强化特香型白酒酒醅,酿造30 d结束后蒸馏得酒样。结果显示,与对照组酒样进行对比,当A.niger NCUF413.1和S.cerevisiae NCUF303.1共强化发酵时,出酒率由26.21%提高到34.35%。GC-MS分析结果表明,强化酒样与对照组中挥发性成分种类基本一致,且丁酸乙酯、己酸乙酯、庚酸乙酯、丁二酸乙酯、肉豆蔻酸乙酯、棕榈酸乙酯、亚油酸乙酯、油酸乙酯等香味物质含量均高于对照组。说明A.niger NCUF413.1在特香型白酒酿造过程中进行强化发酵,可提高酒样出酒率、改善酒样风味。The objective of this study was to understand the effect of mold with saccharification function on Special-flavor Baijiu fermentation.A strain with the saccharification ability of 938.63 U/g,isolated from Jiangxi Distillery-type Daqu,was identified as Aspergillus niger NCUF413.1.Brans containing A.niger NCUF413.1 and Saccharomyces cerevisiae NCUF303.1 were inoculated into the fermented grains of Special-flavor Baijiu.The liquor samples were distilled after brewing for 30 days.Comparing with the control group,it was found that the liquor yield of the bioaugmented group increased from 26.21%to 34.35%.The volatile components of the liquor samples were analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that there were 66-67 kinds of flavor components in both the bioaugmented and the control sample.However,the ethyl butyrate,ethyl hexanoate,ethyl heptanoate,ethyl succinate,ethyl myristate,ethyl palmitate,ethyl linoleate and ethyl oleate contents were higher than those of the control group.In conclusion,bioaugmented fermentation with A.niger NCUF413.1 can enhance the liquor yield and improve the flavor of the liquor sample.

关 键 词：特香型白酒 黑曲霉NCUF413.1 出酒率 风味成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]