酿酒酵母对黄酒酿造中氨基甲酸乙酯代谢及黄酒品质的影响

Effect of Saccharomyces Cerevisiae on the Metabolism of Ethyl Carbamate and Quality of Chinese Yellow Wine during Wine Fermentation

氨基甲酸乙酯(Ethyl carbamate, EC)是存在于黄酒中的一种潜在致癌物质。本文通过研究酿酒酵母代替酒药发酵对黄酒品质的影响,为应用实验室菌株探究黄酒发酵体系中氨基甲酸乙酯形成的代谢基础提供依据。利用本实验室分离的野生型酿酒酵母(Saccharomyces cerevisiae,SC)和纯酿酒酵母(BY4741)替代酒药,并且按照工业化黄酒酿造工艺进行发酵实验。经高效液相色谱分析,BY4741和SC发酵组发酵液中尿素浓度和氨基甲酸乙酯浓度与酒药发酵组差异不大;酿造后期添加硫酸铵作为补充氮源,能在一定水平上减少氨基甲酸乙酯的浓度;发酵结束并煎酒后的成品经检测分析,酒精度、风味物质组成及氨基酸组成差异不大,说明应用BY4741和SC替代酒药进行酿造以及酿造过程中添加硫酸铵不影响产品的质量。本研究结果表明,酿酒酵母替代酒药进行发酵对黄酒品质影响较小,可应用于模拟体系中探索氨基甲酸乙酯形成的调控因子。

Ethyl carbamate （EC） is a potential carcinogen commonly exists in Chinese yellow rice wine. In thisstudy, the effects of substituting Saccharomyces cerevisiae for Chinese starter on the quality of yellow rice wine was investigated, to provide the theoretical basis for the application of laboratory strains and exploration of the metabolic process of ethyl carbamate in the fermentation system of yellow rice wine. The wild-type Saccharomyces cerevisiae （Saccharomyces cerevisiae, SC） isolated in this laboratory and industrial pure Saccharomyces cerevisiae （BY4741） were used to replace Chinese starter, and brewing experiments were carried out according to the industrial brewing process of yellow rice wine. High performance liquid chromatographic analysis revealed that the concentrations of urea and ethyl carbamate in the fermentation broth of BY4741 and SC fermentation systems were not significantly different from those in the traditional Chinese starter fermentation system. Adding ammonium sulfate as a supplemental nitrogen source during late stage of fermenttiona could reduce the ethyl carbamate concentration to some extent. The finished product after fermentation and decoction was analyzed,there were little differences in alcohol content, flavor composition and amino acid composition. These results indicate that the use of BY4741 and SC in the place of Chinese starter and the addition of ammonium sulfate during fermentation would likely not affect the quality of yellow rice wine. The results of this study indicated that the use of laboratory S. cerevisiae to replace Chinese starter for fermentation had little effect on the quality of yellow wine, and can be applied to the simulation system as a regulator of ethyl carbamate formation in the future.