大曲理化性质与白酒产品风味的相关性分析  

Correlation Analysis between Physicochemical Properties of Daqu and Flavor of Liquor Products

作　　者：尉嘉眙 常强 蒋超 胡景辉 尹雅洁 贾士儒[1] 韩兴林 YU Jia-yi;CHANG Qiang;JIANG Chao;HU Jing-hui;YIN Ya-jie;JIA Shi-ru;HAN Xing-lin(College of bioengineering,Tianjin University of Science&Technology,Tianjin 300222,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;Anhui Wenwang Brewing Co.,Ltd.,Fuyang 236400,China)

机构地区：[1]天津科技大学生物工程学院,天津300222 [2]中国食品发酵工业研究院有限公司,北京100015 [3]安徽文王酿酒股份有限公司,安徽阜阳236400

出　　处：《食品工业科技》2020年第18期244-251,共8页Science and Technology of Food Industry

基　　金：2019年度中国轻工业浓香型白酒固态发酵重点实验室开发基金项目(2019zd013);山东省重大科技创新工程项目(2019JZZY010433)。

摘　　要：通过选取高温、中高温和中温三种工艺大曲及不同贮存期(分别贮存一年、半年和未贮存)大曲进行实验室固态酿酒发酵实验,分析不同工艺、贮存期大曲及大曲酶活(糖化力、液化力、发酵力、酯化力)酿造所得酒样风味构成的差异性。结果表明,不同大曲工艺对酒体主要高级醇类和醛类产生显著影响,而大曲的贮存期对二者无显著影响;高温曲酒样的总酸(767.39 mg/L)和总酯(3493.21 mg/L)显著高于其他两种工艺大曲,经贮存大曲酒样总酯含量高于未贮存大曲(一年曲和半年曲分别高于未贮存曲43.6%和46.1%)。大曲发酵力与正丙醇存在显著正相关关系,酯化力与β-苯乙醇和乙醛、液化力与总酸和总酯呈显著负相关关系,在大曲理化指标中,酯化力对酒体整体风味影响较大。故大曲的工艺与贮存期对白酒产品风味均有不同程度的影响,本研究有助于从大曲因素对白酒产品风味进行更深地认识和调控及对大曲标准建立和企业酿酒生产具有一定的参考意义。Daqu with different technic under high temperature,medium high temperature and medium temperature and Daqu under different storage periods(one year,half a year and no storage)were selected to carry out laboratory solid state fermentation experiments.The differences of flavor of liquor fermented by different technology and storage Daqu and Daqu enzyme activity(saccharification power,liquefaction power,fermentation power,esterification force)were analyzed.The results showed that different Daqu technology had significant effects on the main higher alcohols and aldehydes,and the storage period of Daqu had no significant effect on them.The total acids(767.39 mg/L)and total esters(3493.21 mg/L)of high temperature Daqu liquor samples were significantly higher than those of the other two,and the total ester content of stored Daqu liquor samples was higher than that of unstored Daqu liquor(one-year Daqu and half-year Daqu were higher than 43.6%and 46.1%,respectively).There was a significant positive correlation between Daqu fermentation power and normal propyl alcohol,a significant negative correlation between esterification power andβ-phenylethanol and acetaldehyde,and a significant negative correlation between liquefaction power and the total acids and total esters.Among the physicochemical indexes of Daqu,esterification power had a great effect on the overall liquor flavor.Therefore,the technology and storage period of Daqu have effects on the flavor of liquor.This study would be conducive to a deeper understanding and control of liquor flavor from Daqu factors,and have a certain reference significance for the establishment of Daqu standards and enterprise liquor-making production.

关 键 词：白酒 大曲类型 贮存期 理化性质 风味物质 相关分析 主成分分析 

分 类 号：TS261.7[轻工技术与工程—发酵工程]