白酒酿造中两种手性乳酸产生机理及控制措施的研究进展  

Research progress on the production mechanism and control measures of two chiral lactic acid inBaijiu brewing process

作　　者：杨荣 华进 周亚宾 YANG Rong;HUA Jin;ZHOU Yabin(College of Biological Engineering,Sichuan University of Science and Engineering,Yibin 644005,China;Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province,Sichuan University of Science and Engineering,Yibin 644005,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644005

出　　处：《中国酿造》2024年第5期18-24,共7页China Brewing

基　　金：四川轻化工大学研究生创新基金项目(Y2022083);四川理工学院人才引进项目(2017RCL72);五粮液产学研合作项目(CXY2022ZR009);酿酒生物技术及应用四川省重点实验室开放课题(NJ2023-06)。

摘　　要：白酒酿造中,开放式发酵将乳酸菌引入酒醅产生L-乳酸和D-乳酸,乳酸通过蒸馏进入酒体,是白酒中重要的风味物质,但过多乳酸有可能影响酒精代谢以及饮用舒适度。酿造原料、乳酸菌菌种和酿造工艺的不同导致白酒中两种手性乳酸含量和比例不同,从而导致白酒的风味和品质差异。该文综述了白酒酿造中两种手性乳酸的产生机理,总结了其在人体中的代谢作用,简述了白酒中两种手性乳酸的含量及比例差异,探讨了酿造原料、酒曲、酒醅、发酵进程、发酵温度、L-乳酸高产菌选育、蒸馏工艺和窖泥对两种手性乳酸产生的影响及控制措施,以及两种手性乳酸对白酒品质的影响,旨在不影响白酒风味的前提下为生产中增加L-乳酸和降低D-乳酸的调控提供一些参考。In Baijiu brewing process with open fermentation,lactic acid bacteria were introduced into fermented grains to produce L-lactic acid and D-lactic acid.Lactic acid was distilled into the liquor body,and were important flavor substances in Baijiu.However,excessive lactic acid may affect alcohol metabolism and the comfort of human body after drinking.Different brewing raw materials,lactic acid bacteria and production technologies led to different contents and proportions of two chiral lactic acid in Baijiu,which led to differences in flavor and quality of Baijiu.In this paper,the production mechanism of two chiral lactic acid in Baijiu was reviewed.The metabolic function in human body,the content and proportion difference of two chiral lactic acid in Baijiu were summarized.The effects and control measures of raw materials,Jiuqu,fermented grains,fermentation process,fermentation temperature,L-lactic acid high-yielding strain,distillation technology and pit muds on two chiral lactic acid production were discussed,and the effect of two chiral lactic acid on Baijiu quality was discussed,aiming to provide some references for increasing L-lactic acid and reducing D-lactic acid regulation in Baijiu production without affecting the flavor of Baijiu.

关 键 词：白酒 L-乳酸 D-乳酸 产生机理 代谢 控制措施 

分 类 号：TS262.3[轻工技术与工程—发酵工程]