酯化红曲对馥合香白酒固态发酵理化指标及其风味特征的影响  

Effects of Esterified Monascus on Physical Chemical Indexes and Flavor Characteristics of Fuhexiang Baijiu by Solid State Fermentation

作　　者：代森 陈兴杰[1] 杨金玉[1] 鹿静静 薛锡佳[1] 潘天全 李娜 程伟[1] DAI Seng;CHEN Xingjie;YANG Jinyu;LU Jingjing;XUE Xijia;PAN Tianquan;LI Na;CHENG Wei(Jinzhongzi Distillery Co.,Ltd.,Fuyang 236023,Anhui,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023

出　　处：《酿酒》2023年第3期64-69,共6页Liquor Making

基　　金：2020年度阜阳市科技计划项目(FK2020-81136);2021年度安徽省“皖北产业创新团队”支持计划项目(FK2021-WB06)。

摘　　要：酯化红曲在白酒发酵过程中具有同步产酒生香的特点,在保持出酒率的同时生成较高含量的酯类物质。为明确酯化红曲对馥合香白酒固态发酵理化指标及其风味特征的影响,分别检测粮醅堆积前后及发酵结束酒醅的理化指标,原酒中乙酸乙酯、乳酸乙酯等风味物质的含量等,并结合原酒的感官品评对酒体进行质量评价。结果表明,在馥合香白酒酿造工艺的基础上添加酯化红曲,试验组粮醅淀粉消耗量比对照组的高3.01%,试验组粮醅的还原糖利用率比对照组提高19.09%;试验组原酒中的风味物质有30种,对照组有26种,试验组的总酯含量是对照组的2.27倍,对照组总酸含量是试验组的1.391倍;其中,己酸乙酯、丁酸乙酯和乙酸乙酯含量分别比对照组高0.66 g/L、0.68 g/L和3.65 g/L,乳酸乙酯比对照组低0.27 g/L。酒体的感官品评表明,试验组原酒整体风格明显优于对照组。该研究为酯化红曲的生产应用提供依据,并有利于馥合香白酒的酿酒工艺调整及其质量调控。Esterification of esterified monascus in baijiu fermentation has the characteristics of simultaneous baijiu production and flavor production,and high content of esters can be generated while keeping yield.In order to determine the effects of esterified monascus on physical and chemical indexes and flavor characteristics of solid fermentation of Fuhexiang baijiu,the physical and chemical indexes of fermented grains before and after fermentation and the contents of flavor substances such as ethyl acetate and ethyl lactate in fermented grains were detected,and the baijiu quality was evaluated based on sensory evaluation.The results showed that the consumption of fermented starch in test group was 3.01%higher than that in control group,and the utilization rate of reducing sugar in test group was 19.09%higher than that in control group.There were 30 kinds of flavor substances in the experimental group and 26 kinds in the control group.The total ester content in the experimental group was 2.27 times of that in the control group,and the total acid content in the control group was 1.391 times of that in the experimental group.The contents of ethyl caproate,ethyl butyrate and ethyl acetate were 0.66g/L,0.68g/L and 3.65g/L higher than those of the control group,and the contents of ethyl lactate were 0.27g/L lower than those of the control group.The sensory evaluation of baijiu showed that the overall style of original baijiu in experimental group was better than that in control group.This study provided the basis for the production and application of esterified monascus,and was beneficial to the adjustment of brewing process and quality control of Fuhexiang baijiu.

关 键 词：酯化红曲 馥合香白酒 固态发酵 风味物质 

分 类 号：TS262.3[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]