白酒酿造中乳酸乙酯调控的研究进展  

Research Progress on Regulation of Ethyl Lactate in Baijiu Brewing

作　　者：钟婧威 刘功良[1] 屈春云 曹荣冰 白卫东[1] ZHONG Jingwei;LIU Gongliang;QU Chunyun;CAO Rongbing;BAI Weidong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Jiujiang Distillery Co.,Ltd.,Foshan 528203,Guangdong,China)

机构地区：[1]仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,轻工食品学院,广东广州510225 [2]广东省九江酒厂有限公司,广东佛山528203

出　　处：《食品研究与开发》2024年第20期209-216,共8页Food Research and Development

基　　金：广东省重点建设学科科研能力提升项目(2021ZDJS005);广东省农业科技创新及推广项目(2023KJ101)。

摘　　要：酯类物质是白酒中重要的风味成分,其中乳酸乙酯作为白酒中四大酯之一,其含量对酒体的风味和品质有重要的影响。随着酿造技术提升及机械化的发展,对发酵方式及发酵菌株的研究并未及时调整,导致白酒中乳酸乙酯生成量较低,特别对于以乳酸乙酯为特征风味物质的白酒香型,易造成酒香不突出、后味淡薄等问题。因此,调控乳酸乙酯含量是白酒酿造及品质控制的关键问题之一。该文对乳酸乙酯的合成途径、影响因素进行综述,归纳发酵过程中关键微生物与乳酸乙酯的关系,并从发酵工艺优化、菌种筛选改造以及合成代谢调控3个角度总结乳酸乙酯的调控方法,为白酒中乳酸乙酯含量的定向调控提供参考。Esters are important flavor components in Baijiu.Ethyl lactate,one of the four major esters in Bai⁃jiu,has an important influence on the flavor and quality of the liquor.As brewing technology improves and mechanisation develops,the relevant research on the fermentation method and fermentation strains has not been adjusted in time,consequently,the production of ethyl lactate in Baijiu is low,especially for Baijiu with ethyl lactate as the characteristic flavor substance.This may lead to problems such as the less prominent aroma and the thin aftertaste.Therefore,regulation of ethyl lactate content is one of the key issues in Baijiu brewing and quality control.This article provided a research review on the synthesis pathway of ethyl lactate and factors for ethyl lactate content,and concluded the relationship between key microorganisms and ethyl lactate in the fermentation process.It also summarized the regulation method of ethyl lactate from three perspectives:fermen⁃tation process optimization,strain screening and modification,and anabolic regulation,aiming to provide a ref⁃erence for the targeted regulation of ethyl lactate content in Baijiu.

关 键 词：白酒 酿造 乳酸乙酯 形成途径 调控 

分 类 号：TS261.4[轻工技术与工程—发酵工程]