酱香型白酒酒醅堆积过程酵母菌、酶活力及代谢产物变化规律  

Changes of yeast,enzyme activity and metabolites of fermented grains of sauce-flavor Baijiu during stacking

作　　者：胡春红 李新涛[1] 卢君 林良才 张翠英[1] 李长文 叶正良 肖冬光[1] HU Chunhong;LI Xintao;LU Jun;LIN Liangcai;ZHANG Cuiying;LI Changwen;YE Zhengliang;XIAO Dongguang(School of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Guizhou Guotai Distillery Co.,Ltd.,Renhuai 550001,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]贵州国台酒业股份有限公司,贵州仁怀550001

出　　处：《中国酿造》2024年第6期66-73,共8页China Brewing

基　　金：国家重点研发计划重点专项(2016YFD0400500);天津市科技计划项目(22ZYJDSS00050);校企合作项目(1900040006)。

摘　　要：以智能、传统车间不同轮次堆积发酵酒醅为研究对象,测定其理化指标、酶活力、酵母菌总数以及挥发性风味物质,并且结合堆积温度系统解析堆积发酵机理。结果表明,随着堆积轮次的增加,酒醅的水分、酸度、乙醇、L-乳酸含量显著上升(P<0.05),葡萄糖含量先增加后减小,淀粉含量降低;堆积温度是由内到外发散,腰部表层顶温可达50℃;关键酶系糖化酶、液化酶活力显著性降低(P<0.05);酵母菌总数及发酵力在3轮次达到峰值后降低;智能、传统车间堆积酒醅共检测出95种共有香气成分,包括乙酸、乳酸乙酯、苯甲醇等;智能和传统车间进行风味物质差异分析表明,正交偏最小二乘判别分析(OPLS-DA)能较好地区分不同类型车间风味物质差异,利用变量重要性投影值(VIP)确定出关键差异挥发性风味物质(VIP>1)14种。此项研究阐明了智能、传统车间不同轮次堆积酒醅理化因子、酶活力、风味物质、酵母菌总数、活菌率变化规律,为解析堆积发酵机理和两种生产模式下酒醅各项指标差异提供理论参考。The physicochemical indicators,enzyme activity,total yeast count,and volatile flavor compounds of fermented grains stacked in different rounds in intelligent and traditional workshops were measured,and the stacking fermentation mechanism was analyzed by combining the stacking temperature system.The results showed that with the increase of stacking cycles,the moisture,acidity,ethanol,and L-lactic acid content of the fermented grains significantly increased(P<0.05).The glucose content first increased and then decreased,and the starch content decreased.The stacking temperature was divergent from inside to outside,and the top temperature of the waist surface could reach 50℃.The activities of key enzyme systems,such as saccharifying enzymes and liquefying enzymes,were significantly reduced(P<0.05).The total number of yeast and fermentation capacity decreased after reaching their peak in three rounds.There were 95 common aroma components detected in the intelligent and traditional workshop of stacking fermented grains,including acetic acid,ethyl lactate,benzyl alcohol,etc.The differences analysis of flavor substances between intelligent and traditional workshops showed that orthogonal partial least squares discriminant analysis(OPLS-DA)could effectively distinguish flavor differences between different types of workshops,and 14 key differential volatile flavor components(VIP>1)were determined by variable importance in the projection(VIP).The study elucidated the changes rules in physicochemical factors,enzyme activity,flavor substances,total yeast count,and viable bacterial in fermented grains of different stacking cycles in intelligent and traditional workshops,providing theoretical references for analyzing the mechanism of stacked fermentation and the differences in various indicators of fermented grains under two production modes.

关 键 词：堆积发酵 理化指标 风味物质 酶活力 酵母菌总数 

分 类 号：TS261.4[轻工技术与工程—发酵工程]