外源氨基酸对液态发酵法白酒风味品质的影响  

Effects of exogenous amino acids on flavor and quality of liquid-fermentation Baijiu

作　　者：向罗 蒲叶 廖永红[1] XIANG Luo;PU Ye;LIAO Yonghong(Key Laboratorty of Cleaner Production and Integrated Resource Utilization of China National Light Industry,School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院中国轻工业清洁生产和资源综合利用重点实验室,北京100048

出　　处：《中国酿造》2024年第4期74-80,共7页China Brewing

基　　金：十三五国家重点研发计划项目(2016YFD0400500)。

摘　　要：在液态法发酵白酒的基础上,添加不同质量浓度的甘氨酸(Gly)、亮氨酸(Leu)、缬氨酸(Val)、苯丙氨酸(Phe),探究外源氨基酸对液态法发酵白酒产生的酒精度、总酸、总酯和主要风味物质的影响。结果表明,甘氨酸对白酒酒精度、辛酸乙酯含量的影响最大,最大值比空白组分别增加了7.14%、69.75%;亮氨酸对总酸、总酯、异戊醇的影响最大,最大值比空白组分别增加了8.10%、12.07%和92.94%;缬氨酸对异丁醇的影响最大,最大值比空白组增加了404.28%;Phe对苯乙醇、乙酸乙酯的影响最大,最大值比空白组分别增加了81.54%、32.66%;随着四种氨基酸添加量的增加,酒精度和总酸产量先升高后降低,其中甘氨酸和亮氨酸添加量分别为400 mg/L时,酒精度和总酸最大分别为12%vol和0.227 g/L;四种氨基酸对白酒总酯的生成影响明显,其中亮氨酸添加量为600 mg/L时总酯产量最大,为0.43 g/L;由挥发性风味物质聚类结果可知,亮氨酸、缬氨酸和苯丙氨酸对液态发酵法白酒风味物质生成影响较大。在液态发酵法白酒制备中合理添加氨基酸,可明显提高液态发酵法白酒酒精、总酸、总酯的含量,有效调节高级醇产生。On the basis of Baijiu by liquid-state fermentation,different mass concentrations of glycine(Gly),leucine(Leu),valine(Val)and phenylalanine(Phe)were added,to explore the effects of exogenous amino acids on alcohol content,total acid,total ester and main flavor substances in Baijiu produced by liquid-fermentation.The results showed that Gly had the greatest effect on the alcohol content and ethyl octanoate content of Baijiu,which increased by 7.14%and 69.75%compared with the blank group,respectively.Leu had the greatest effect on total acids,total esters,and isoamyl alcohol,which increased by 8.10%,12.07%,and 92.94%compared with the blank group,respectively.Val had the greatest effect on isobutanol,which increased by 404.28%compared with the blank group.Phe had the greatest effect on phenylethanol,ethyl acetate,which increased by 81.54%and 32.66%compared with the blank group,respectively.The alcohol content and total acid production first increased and then decreased with the increase of four amino acids addition,when the addition of Gly and Leu were 400 mg/L,the alcohol content and total acid production were the highest,which was 12%vol and 0.227 g/L,respectively.The four amino acids had obvious effect on the formation of total ester of Baijiu,and the total ester yield was the maximum of 0.43 g/L when the Leu addition was 600 mg/L.According to the cluster results of volatile flavor compounds,Leu,Val and Phe had a greater effect on the formation of flavor substances in liquid-fermentation Baijiu.The reasonable addition of amino acids in the preparation of liquid-fermentation Baijiu could significantly increase the content of alcohol,total acid and total ester,and could effectively regulate the production of higher alcohols.

关 键 词：液态法白酒 外源氨基酸 酒精度 风味品质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]