高粱品种对白酒发酵的影响  

Effect of sorghum varieties on the fermentation of Baijiu

作　　者：张小娜 余安玲 董若兰 郭世鑫 马文瑞 孙志伟[2,3] 贾士儒 李红[2,3] ZHANG Xiaona;YU Anling;DONG Ruolan;GUO Shixin;MA Wenrui;SUN Zhiwei;JIA Shiru;LI Hong(College of Bioengineering,Tianjin University of Science&Technology,Tianjin 300222,China;China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,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,北京100015 [3]国家酒类品质与安全国际联合研究中心,北京100015

出　　处：《食品与发酵工业》2023年第9期96-102,共7页Food and Fermentation Industries

基　　金：四川省科技计划项目(2020YFSY0006)。

摘　　要：高粱品质的优劣决定了白酒的质量。该研究对5个产地高粱的理化指标进行主成分分析,发现糯高粱间理化指标相近,而粳高粱间相差较大。通过偏最小二乘判别分析确定重要差异标记物(预测值的可变重要性,variable importance in projection,VIP>1.5),定量为乙酸乙酯、甲醇等7种物质。东北、山西2种粳高粱所产白酒乙酸乙酯、甲醇含量均高于湖南、四川、贵州糯高粱所产白酒。使用不同粉碎度高梁生产白酒,全粉碎高粱组(整碎比为0∶10)乙酸乙酯含量高出全整粒高粱组(整碎比为10∶0)1.39倍。全整粒高粱产白酒的甲醇含量比全粉碎高粱组高74.26%。乙醛、乙缩醛和高级醇含量在全粉碎高粱组均为最高。对比酵母对粳、糯高梁汁的利用情况,酿酒酵母在液态发酵3 d时产乙酸乙酯含量差异最大,粳高粱是糯高粱2.56倍。发酵7 d时异常威克汉姆酵母产乙酸乙酯含量差异最大,粳高粱是糯高粱的2.48倍。2种酵母在发酵7 d时产高级醇差异均为最大,酿酒酵母和异常威克汉姆酵母在糯高粱汁中发酵产高级醇分别比粳高粱高74.37%和58.21%。Quality of sorghum determined the quality of Baijiu.Principal component analysis on the physicochemical indicators of sorghum from different origins revealed that the physicochemical indicators were similar among the glutinous sorghum and differed among the japonica sorghum.Important difference markers(variable importance in projection,VIP>1.5)were identified by partial least squares discriminant analysis of Baijiu produced from different sorghums,and seven substances were quantified as ethyl acetate,methanol etc.,and the contents of ethyl acetate and methanol in Baijiu produced of japonica sorghums from Northeast and Shanxi were higher than those in Baijiu produced of glutinous sorghums from Hunan,Sichuan,and Guizhou.Using sorghum with different crushing degrees to produce Baijiu,the ethyl acetate content was 2.39 times higher in whole crushed sorghum group than that of whole grain sorghum group.The methanol concentration of Baijiu produced from whole grain sorghum was 1.74 times higher than that of the whole crushed sorghum group.The contents of acetaldehyde,acetal and higher alcohol were the highest in whole crushed sorghum group.Comparing the utilization of japonica and glutinous sorghum medium by two yeasts,Saccharomyces cerevisiae produced the largest difference in ethyl acetate content after fermentation for 3 d,and japonica sorghum produced 2.56 times more ethyl acetate than glutinous sorghum.And the difference in content of ethyl acetate produced by Wickerhamomyces anomalus was the largest after fermentation for 7 d,japonica sorghum was 2.48 times greater than glutinous sorghum.The difference in production of higher alcohol by two yeasts were the largest after fermentation for 7 d,S.cerevisiae and W.anomalus produced 1.74 times and 1.58 times higher alcohols in glutinous sorghum,respectively,than those of japonica sorghum.

关 键 词：高粱 挥发性物质 主成分分析 组分差异 酵母 

分 类 号：TS262.3[轻工技术与工程—发酵工程]