产4-乙烯基愈创木酚菌种的筛选及在浓香型白酒生产中的应用研究  

Screening of 4-Vinylguaiacol-Producing Strain and its Application in the Production of Nongxiang Baijiu

作　　者：何宏魁 吴浩 刘智慧 曹润洁 李静心 马金同 马叶胜 HE Hongkui;WU Hao;LIU Zhihui;CAO Runjie;LI Jingxin;MA Jintong;MAYesheng(Riswell Technology Co.Ltd.,Bozhou,Anhui 236800,China)

机构地区：[1]安徽瑞思威尔科技有限公司,安徽亳州236800

出　　处：《酿酒科技》2024年第7期83-86,共4页Liquor-Making Science & Technology

摘　　要：4-乙烯基愈创木酚是决定白酒、啤酒、葡萄酒和酱油等产品风味的重要物质。本研究筛选产4-乙烯基愈创木酚的功能菌,以期对白酒中4-乙烯基愈创木酚的含量及比例进行调控,进而提升白酒的风味物质。结果表明,筛选所得的菌株GX5产4-乙烯基愈创木酚表现良好,对其进行扩大培养,制备成麸曲,进行产4-乙烯基愈创木酚菌种在浓香型白酒生产中的应用试验,试验产酒含有较高含量的4-乙烯基愈创木酚,同时提高了酒体的焦香风味。该菌株的筛选及应用,在保持浓香型风格的基础上,进一步丰富了白酒的风味物质组成,提升了白酒的香气特征,优化了原酒品质。4-vinylguaiacol is an important flavor substance in Baijiu,beer,wine and soy sauce.In this study,the functional bacteria strains producing 4-vinylguaiacol were screened to regulate the content and proportion of 4-vinylguaiacol in Baijiu.One of the selected strains GX5 had good performance in producing 4-vinylguaiacol.The strain was cultured and prepared as Fuqu.The application test of the Fuqu in the production of Nongxiang Baijiu was carried out.The results showed that the produced Baijiu had high content of 4-vinylguaiacol,and its burned aroma was improved.The selection and application of the strain has further enriched the flavor composition of Baijiu,and improved the aroma characteristics and quality of Baijiu while retaining the typical style of Nongxiang Baijiu.

关 键 词：4-乙烯基愈创木酚 浓香型白酒 筛选 应用 

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