脱胚对玉米酒中高级醇含量及风味的影响  

Effect of Degermination on Fusel Oil Content and Flavor of Corn Baijiu

作　　者：张永光 何美琳 杨小平 王松[2] 王涛[1,2] ZHANG Yongguang;HE Meilin;YANG Xiaoping;WANG Song;WANG Tao(Sichuan Key Laboratory of Solid-state Fermentation Resources Utilization,Yibin University,Yibin,Sichuan 644000;Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin,Sichuan 644000;Yuchan Distillery Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000 [2]宜宾学院农林与食品工程学部,四川宜宾644000 [3]玉蝉集团有限公司,四川泸州646000

出　　处：《酿酒科技》2024年第9期65-70,共6页Liquor-Making Science & Technology

基　　金：固态发酵资源利用四川省重点实验室开放基金项目(2020GTY005);宜宾学院“启航”项目(2020QH04);宜宾学院科研创新团队项目(XXX)。

摘　　要：酿酒原料去除胚芽影响白酒中高级醇含量及风味的机理,目前还不清楚。本研究以玉米为研究对象,考察了脱胚对玉米酒发酵过程、糟醅理化、杂醇油及风味等的影响。结果表明,脱胚显著降低了玉米酒中高级醇含量(35.9%),包括异戊醇、异丁醇以及正丙醇,但对正丁醇影响不显著;脱胚显著降低了乙酸乙酯含量(21.2%),对乳酸乙酯影响不显著;与完整颗粒玉米酒相比,脱胚玉米酒酒体清香更突出,口感更为净爽、柔和;脱胚降低了出酒率,对糟醅酸度、含水量和还原糖也有一定的影响;脱胚能显著降低玉米酒中杂醇油的含量,使其风味更佳。It is not clear how the degermination of corn affects the content of fusel oil and the flavor of corn Baijiu.In this study,the effects of degermination on the fermentation process,physicochemical parameters of fermented grains,fusel oil content and flavor of corn Baijiu were investigated.The results showed that,degermination significantly reduced the fusel oil content of corn Baijiu(35.9%),including isoamyl alcohol,isobutanol and n-propanol,but had no significant effect on n-butanol content;degermination significantly reduced the content of ethyl acetate(21.2%),while the effect on ethyl lactate was not obvious.Compared with corn Baijiu made from whole corn grains,the taste of the degerminated corn Baijiu was cleaner and softer.Degermination reduced the liquor yield,and also affected the acidity,water content and reducing sugar content of the fermented grains.Degermation could significantly reduce the content of fusel oil of corn Baijiu,thus improving its flavr.

关 键 词：脱胚 玉米酒 杂醇油 风味 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]