两种功能麸曲混合应用对芝麻香型白酒酿造的影响  

Influence of Mixed Application of Functional Fuqu on the Production of Zhimaxiang Baijiu

作　　者：缪坤辰 张梦梦 赵巧珍 吕志远 吕晓凤 任广花 MIAO Kunchen;ZHANG Mengmeng;ZHAO Qiaozhen;LÜZhiyuan;LÜXiaofeng;REN Guanghua(Jinan Baotuquan Distillery Co.Ltd.,Shandong,Jinan 250115,China)

机构地区：[1]济南趵突泉酿酒有限责任公司,山东济南250115

出　　处：《酿酒科技》2024年第7期74-82,共9页Liquor-Making Science & Technology

摘　　要：为了探究高产阿魏酸的功能麸曲和高产吡嗪类化合物的功能麸曲共同添加对芝麻香型白酒酿造的影响,将两种功能麸曲按1∶1∶4(传统麸曲)(w/w)的添加量进行应用,并分析酒醅微生物量、理化性质及风味物质的变化。结果显示,功能麸曲的应用显著提高了酒醅及原酒中4-VG、吡嗪类化合物等挥发性风味物质的含量,原酒中四甲基吡嗪含量提升了4.06倍。出酒率提高了约4%,且芝麻香味更浓郁,酒体更丰满协调。研究表明,功能麸曲的应用未对芝麻香型白酒正常的自然发酵造成显著影响,对芝麻香型白酒酒体的改善有积极作用,同时两种功能麸曲的混合应用效果强于单一功能麸曲。To investigate the impact of mixed application of functional Fuqu with high ferulic acid yield and high pyrazine yield on the production of Zhimaxiang Baijiu,we applied the two types of functional Fuqu combined with traditional Fuqu at a ratio of 1∶1∶4(w/w).The microbial biomass,physicochemical properties,and flavor substances of the fermented grains were analyzed.The results showed that the application of the functional Fuqu significantly increased the contents of volatile flavor substances such as 4-VG and pyrazines in the fermented grains and the crude liquor.The content of tetramethyl pyrazine in the crude liquor increased by 4.06 times.The liquor yield increased by about 4%,and the produced liquor had more intense sesame aroma and a fuller and more balanced body.This study indicates that the application of functional Fuqu does not significantly affect the natural fermentation of Zhimaxiang Baijiu,while positively influencing the liquor body.The combined use of the two types of functional Fuqu has a greater effect than using a single type of Fuqu.

关 键 词：功能麸曲 芝麻香型白酒 生产应用 原酒感官 风味评价 

分 类 号：TS261.4[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]