功能菌株稳定芝麻香型白酒品质的研究

Stabilizing the Quality of Zhimaxiang Baijiu(Liquor)by Functional Strains

芝麻香型白酒香气成分较为复杂,显著特征是含硫化合物和含氮化合物的含量丰富。本实验在不改变芝麻香型白酒现有生产工艺的基础上,添加1株新型功能菌株。结果表明:功能菌株固体发酵微生物酶系丰富,且适合于白酒固态发酵生理代谢特征,及高温、高酸的发酵环境;堆积过程中酸性蛋白酶、木聚糖酶、氨基酸、及五碳糖含量有明显提高;蒸馏酒中高级酯类(苯乙酸乙酯、乙酸异戊酯、己酸异戊酯),吡嗪类(2-甲基吡嗪),3-甲硫基丙醇等含量有所增加,且芝麻香型白酒风味物质更丰富、稳定,优质酒出酒率平均提高了9.5%。

Zhimaxiang Baijiu（liquor） has complex aroma composition, featured in particularly rich sulfur compounds and nitrogenous com-pounds. In this study, we added a new functional strain to the traditional Zhimaxiang Baijiu（liquor） making process. The results showed that this strain produced various enzymes, and all these enzymes could adapt to the fermentation conditions of Baijiu（liquor） （high temperature and high acidity）. There were a significant increase in the content of acid proteinase, xylanase, amino acids and five-carbon sugar in distiller＆#39;s grains, and the content of esters （ethyl phenyl acetate, acetic acid isoamyl ester, iso amyl caproate）, pyrazine（2-methylpyrazine）, 3-methylthio-propanol in the liquor. The functional strain has made the aroma composition of Zhimaxiang Baijiu（liquor） more bountiful and stable, and has increased the yield of top quality wine by 9.5%.