产酯酵母在清香型白酒中的发酵应用研究  

Application of Ester-Producing Yeasts in the Fermentation of Qingxiang Baijiu

作　　者：马东硕 周林艳 刘小改[1] 李洪媛 马美荣[1] 刘天成 王小伟[1] 张坤[1] MA Dongshuo;ZHOU Linyan;LIU Xiaogai;LI Hongyuan;MA Meirong;LIU Tiancheng;WANG Xiaowei;ZHANG Kun(Beijing Red Star Co.Ltd.,Beijing 101400,China)

机构地区：[1]北京红星股份有限公司,北京101400

出　　处：《酿酒科技》2024年第7期65-73,共9页Liquor-Making Science & Technology

摘　　要：为丰富清香型白酒的香气成分,对清香型白酒酿造系统中分离得到的产酯酵母进行发酵产酯、产香特征研究,优选菌种进行扩大化生产应用。从19株产酯酵母中筛选出3株产香丰富、产酯能力强的菌株,对优良菌株进行放大生产实验,对原酒进行主要风味成分定量检测,特征性香气成分采用顶空固相微萃取-全二维气相色谱-飞行时间质谱技术检测并结合PLS-DA等方法进行差异化分析,并进行感官品评。结果显示,实验酒样主要风味成分中乙酸乙酯、总酯含量有较大提升,乙酸乙酯含量由1.51 g/L提升到了2.12 g/L,提升了40.4%,总酯含量由2.02 g/L提升到了2.67 g/L,提升了32.18%,出酒率差异不明显;实验酒样共检测到1356种风味化合物,共13类,其中实验酒样风味化合物含量明显高于对照酒样的微量成分有癸酸乙酯、苯乙酸乙酯、苯丙酸乙酯、十二烷酸乙酯、十四烷酸乙酯、苯乙醇、1,2-丙二醇、2-壬醇等;实验酒样香气较对照酒样酯香明显,香气馥郁,酒质醇甜柔和。本研究为产酯酵母在清香型白酒生产中的应用提供了理论依据。In order to enrich the aroma components of Qingxiang Baijiu,we studied the ester production and aroma production characteristics of ester-producing yeasts isolated from the fermentation system of Qingxiang Baijiu,and optimized the strains for expanded production and application.Three strains with strong ester and aroma production ability were selected from 19 strains.The excellent strains were subjected to large-scale production experiments,and the main flavor components of the crude liquor were quantitatively detected.The characteristic aroma components were detected by using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry,PLS-DA and other methods were used for differential analysis,and sensory evaluation was conducted.The results showed that the contents of ethyl acetate and total esters in the experimental liquor sample increased significantly:the content of ethyl acetate increased from 1.51 g/L to 2.12 g/L(40.4%),and the content of total esters increased from 2.02 g/L to 2.67 g/L(32.18%).The difference in liquor yield was not significant.A total of 1356 flavor compounds were detected in the experimental liquor sample.Among them,the contents of ethyl decanoate,ethyl phenylacetate,ethyl phenylpropionate,ethyl dodecanoate,ethyl tetradecanoate,phenylethanol,1,2-propanediol,and 2-nonanol in the experimental liquor sample were significantly higher than those in the control sample.The aroma of the experimental liquor sample was richer and the liquor body was sweeter and mellower than that of the control sample.This study has provided a theoretical basis for the application of ester-producing yeasts in the production of Qingxiang Baijiu.

关 键 词：清香型白酒 产酯酵母 乙酸乙酯 全二维气相色谱-飞行时间质谱 风味成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]