清香型白酒机械化酿造过程中主要风味物质的生成规律研究  

Study on the Formation Regularity of Main Flavor Substances in the Process of Mechanical Brewing of Light-flavour Baijiu

作　　者：蔡凤娇 张娟[1,2,3] 余汉超 谌业珍[1,2,3] 汪江波 CAI Fengjiao;ZHANG Juan;YU Hanchao;CHEN Yezhen;WANG Jiangbo(School of Biological Engineering and Food,Hubei University of Technology,Wuhan,430068,China;Industrial Fermentation Hubei Collaborative Innovation Center,Wuhan,430068,China;Key Laboratory of Fermentation Engineering,Ministry of Education,Wuhan,430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]工业发酵湖北省协同创新中心,湖北武汉430068 [3]发酵工程教育部重点实验室,湖北武汉430068

出　　处：《酿酒》2021年第2期81-84,共4页Liquor Making

基　　金：湖北省教育厅指导性项目(B2020045)。

摘　　要：通过检测各阶段理化指标和风味物质含量的变化,并偶联分析,研究小曲清香型白酒机械化酿造过程中主要风味物质的生成规律。研究把风味物质的变化与主要理化指标进行偶联分析,揭示了主要风味物质在酿造过程中的变化规律。结果表明:发酵过程酒醅中正丙醇和异丁醇含量先上升再下降,均在第7天达到最大值;异戊醇含量在第10天达到最大值;乙酸乙酯与乳酸乙酯的变化趋势相一致,均在第十天达到最大值;丁酸乙酯的含量在发酵0~5天上升较快,在第8天达到最大值。发酵期间在第7~10天、13~16天,酿造微生物消耗碳源,进行酸和酯的合成代谢,10~13天,进行降酸和降酯合成乙醇的代谢。By detecting the changes of physical and chemical indexes and flavor content in each stage,and coupling analysis,the generation of main flavor substances in the mechanized brewing process of Xiaoqu fresh-flavor liquor is studied.In this study,the changes of flavor substances and the main physical and chemical indicators were coupled and analyzed,revealing the changing laws of main flavor substances during the brewing process.The results showed that the content of n-propanol and isobutanol in the fermented mash rose first and then decreased,and both reached the maximum on the 7th day;the isoamyl alcohol content reached the maximum on the 10th day;the change trend of ethyl acetate and ethyl lactate The same,both reached the maximum on the tenth day;the content of ethyl butyrate rose rapidly from 0 to 5 days of fermentation,and reached the maximum on the 8th day.During the fermentation period,on the 7th to 10th and 13th to 16th days,the brewing microorganisms consume carbon sources and carry out the synthesis and metabolism of acids and esters,and for 10 to 13 days,they carry out the metabolism of reducing acid and esters to synthesize ethanol.

关 键 词：白酒 风味物质 机械化酿造 气相色谱法 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]