固态法发酵白酒中正丙醇产生的机理研究

Mechanism of n-propanol formation during solid-state fermentation of Chinese liquor

采用酿酒车间现场取样实测与实验室同步模拟发酵试验方法,测定并分析了"白云边"大曲酒醅中酵母菌和细菌总数与正丙醇含量的关系。结果表明,酒醅发酵过程中酵母菌总数与正丙醇含量成正相关,而与细菌总数成负相关;酒醅的酒精度与正丙醇含量基本呈正相关。小曲酒醅中正丙醇含量在装瓶发酵后24h内激增,4d时正丙醇含量达到最大值。与接种酿酒酵母和根霉的纯种接种剂相比,两者发酵的酒精度和正丙醇含量均接近,表明酵母菌是白酒中正丙醇的主要产生菌。因此推断,固态法发酵白酒中正丙醇主要是在酵母菌的糖厌氧发酵过程中作为酒精的副产物产生的,而不是通过细菌对蛋白质分解导致的。

By taking measure samples in brewing workshop and using the synchronize simulate fermentation method in lab,the relationship between n-propanol content and yeasts and bacteria counts in Baiyunbian Daqu fermented grains was analysed and measured.The result showed that n-propanol content had positively correlated relationship with the yeast counts in fermented grains,while it had negative correlated relationship with the bacteria counts.Alcohol content of fermented grains had positively correlated relationship with n-propanol content basically.The n-propanol content in Xiaoqu fermented grains increased sharply after bottling for 24h and it reached the maximum at the 4d.The alcohol content and n-propanol content in pure inoculants which inoculated Saccharomyces cerevisiae and Rhizopus spp.and Daqu fermented liquor were close to each other.It showed that yeast was the main microbes which produced n-propanol in liquor.So the n-propanol was mainly produced as an alcohol by-product during the progress of saccharides anaerobic fermentation in solid state fermentation liquor,instead of decomposing protein progress by bacteria.