安琪“微集芬”对酱香型白酒第4轮次基酒的影响研究  

Effects of Angel“Weijifen”on the Fourth-Round Base Liquor of Jiangxiangxing Baijiu

作　　者：杨恩 万勇 杨志龙 余有贵 YANG En;WAN Yong;YANG Zhilong;YU Yougui(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Hunan Provincial University for New Technology and Application of Ecological Brewing,Shaoyang 422000,China;Hunan Xiangjiao Wine Industry Co.,Ltd.,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒新技术与应用湖南省高校重点实验室,湖南邵阳422000 [3]湖南湘窖酒业有限公司,湖南邵阳422000

出　　处：《现代食品》2025年第5期169-179,共11页Modern Food

基　　金：邵阳学院研究生科研创新项目“安琪‘微集芬’对酱酒堆积阶段中的菌落结构、理化生化特征的影响研究”(CX2023SY042)。

摘　　要：目的:探究“微集芬”在酱香型白酒第4轮次中添加对基酒中风味物质的影响。方法:在酱香型白酒生产过程中添加“微集芬”酱香型白酒复合功能菌,以感官分级的第4轮次基酒为研究对象,采用顶空固相微萃取-气质谱联用技术检测基酒的挥发性成分,用峰面积归一化法计算和比对各成分的相对含量,并结合主成分分析(Principal Component Analysis,PCA)及正交偏最小二乘-判别分析(Orthogonal Partial Least Squares Discriminant Analysis,OPLS-DA)构建模型,利用OPLS-DA模型中变量权重(Variable Importance in Projection,VIP)值及方差分析P值筛选实验组与对照组基酒中差异挥发性成分。结果:相较于对照组,实验组出酒率和优质率分别提升5.53%、8.60%,总酸提高12.37%(P<0.01),总酯提高12.70%(P>0.05)。基酒中共检出229种挥发性成分,实验组的35种酯类、2种醛类、3种高级醇和1种多元醇、4种吡嗪类、2种呋喃类及3种吡啶类芳香族化合物含量上升。通过PCA和OPLS-DA分析,从实验组与对照组中筛选出VIP>1、P<0.05的差异风味物质15种,异丁醛二乙基乙缩醛、苯乙醛二乙基缩醛、(+)-β-塞德雷烯、雪松油萜烯、顺式Muurola-4(14)-5-二烯和顺式-2,4-二甲基噻烷-1,1-二氧化物是导致对照组、实验组基酒差异的主要成分。结论:“微集芬”在酱香型白酒第4轮次中添加有利于提高基酒中风味物质的含量。本研究为酱香型白酒品质提升提供了理论参考和数据支撑。Objective:To investigate the effect of“Weijifen”addition on flavor compounds in the 4th-round base liquor of Jiangxiangxing Baijiu.Method:A composite functional microbial agent“Weijifen”was applied during the production of Jiangxiangxing Baijiu.The 4th-round base liquor samples were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry to detect volatile components.Relative contents of each component were calculated by peak area normalization.Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were performed to construct discriminant models.Differential volatile components between the experimental and control groups were screened based on variable importance in projection(VIP)values from OPLS-DA and ANOVA P-values.Result:Compared with the control group,the experimental group showed a 5.53%increase in distillation yield and an 8.60%increase in high-quality liquor rate.Total acid content increased by 12.37%(P<0.01),and total ester content increased by 12.70%(P>0.05).A total of 229 volatile components were identified,with significant increases in 35 esters,2 aldehydes,3 higher alcohols,1 polyol,4 pyrazines,2 furans,and 3 pyridines in the experimental group.PCA and OPLS-DA revealed 15 key differential compounds(VIP>1,P<0.05),including 1,1-Diethoxy-2-methylpropane,(2,2-Diethoxyethyl)benzene,β-cedrene,Cedarwood oil terpenes cis-Muurola-4(14),5-diene and cis-2,4-Dimethylthiane,S,S-dioxide which contributed to the flavor differences between groups.Conclusion:The addition of“Weijifen”in the 4th-round fermentation of Jiangxiangxing Baijiu effectively enhances the content of flavor compounds.This study provides a theoretical reference and data support for improving the quality of Jiangxiangxing Baijiu.

关 键 词：微集芬 酱香型白酒 第4轮次发酵 挥发性成分 差异分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]