糖耗速率对浓香型白酒发酵过程异戊醇合成的影响  

Effects of sugar consumption rate on iso-amyl alcohol synthesis during strong flavor Baijiu fermentation

作　　者：梁清文 方芳[1,2,3,4] LIANG Qingwen;FANG Fang(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology,Wuxi 214122,China)

机构地区：[1]工业生物技术教育部重点实验室(江南大学),江苏无锡214122 [2]江南大学未来食品科学中心,江苏无锡214122 [3]江南大学食品合成生物技术教育部工程研究中心,江苏无锡214122 [4]江南大学江苏省食品合成生物技术工程研究中心,江苏无锡214122

出　　处：《食品与发酵工业》2022年第15期33-40,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31771955);国家重点研发计划项目(2018YFC1604102);国家重点研发计划项目(2017YFC1600405)。

摘　　要：高级醇是白酒的风味物质之一,其含量过高影响白酒饮用的舒适度。通过考察酵母种类与初始菌浓度、发酵起始温度、大曲酶活力等因素对浓香型白酒发酵过程异戊醇合成的影响,为研究减控策略提供参考。结果表明,初始酵母种类与数量、发酵起始温度、大曲酶活力均对浓香型白酒发酵过程异戊醇合成阶段还原糖的消耗、酿酒酵母的增殖和异戊醇合成水平有影响。预估表观耗糖速率变小,酿酒酵母增殖倍数减少,异戊醇合成水平也相应降低。酿酒酵母是影响白酒发酵过程异戊醇合成的主要酵母,当发酵起始酿酒酵母数量为5×10^(7)CFU/g时,酒醅中的异戊醇比对照减少22.9%;酒醅入池发酵起始温度的降低也可显著减少异戊醇含量,降幅最高为22.6%;此外,通过降低大曲糖化酶活力也能有效减少发酵过程异戊醇的合成。该研究揭示了浓香型白酒发酵过程酿酒酵母增殖和还原糖消耗与异戊醇合成水平之间的关系,为阐明白酒发酵过程异戊醇合成机制和研究异戊醇减控策略奠定理论基础。Higher alcohols are flavor substances in Baijiu,which has critical influence on Baijiu quality,but they will affect the comfort of drinking with high content.The effects of yeast species and initial concentration,initial fermentation temperature,Daqu enzyme activity and other factors on iso-amyl alcohol synthesis during strong aroma Baijiu fermentation were investigated to provide reference for the study of control and reduction strategies.The results showed that the initial yeast species and concentration,the initial fermentation temperature and the enzyme activity of Daqu affected the consumption of reducing sugar,the proliferation of Saccharomyces cerevisiae and the synthesis level of iso-amyl alcohol in strong flavor Baijiu fermentation.Estimated apparent sugar consumption rate decreased with the multiplication rate of S.cerevisiae decreased,and the synthesis level of iso-amyl alcohol decreased accordingly.In contrast,changing the initial concentration of Pichia,the second most abundant yeast in this fermentation system,had no effect on its own proliferation,estimated apparent sugar consumption rate or decreasing iso-amyl alcohol synthesis.Therefore,it can be speculated that S.cerevisiae was the main yeast affecting the synthesis of iso-amyl alcohol in Baijiu fermentation process.When the number of S.cerevisiae was 5×10^(7)CFU/g at the beginning of fermentation,the iso-amyl alcohol in fermented grains was reduced by 22.9%compared with that of the control.By setting different initial fermentation temperatures between 18℃to 30℃and using temperatures programming in fermentation process,we found that decreasing of the initial fermentation temperature of fermented grains to 18℃could also significantly reduce the content of iso-amyl alcohol,with a maximum decrease of 22.6%compared to beginning the fermentation at 26℃.In addition,the content of iso-amyl alcohol in fermentation process can be effectively reduced by reducing glucoamylase activity of Daqu with a maximum decrease of 13.3%.It is noteworthy that

关 键 词：异戊醇 浓香型白酒 表观耗糖速率 酿酒酵母 发酵起始温度 糖化酶活力 

分 类 号：TS262.31[轻工技术与工程—发酵工程]