安琪小粬对清香型白酒固态发酵挥发性风味物质的影响

Effect of Angel Xiaoqu on Volatile Flavor Compounds of Qingxiang Baijiu during Solid-State Fermentation

根霉菌、酵母菌等作为小曲中重要的酿酒微生物,在小曲清香型白酒酿造生产过程中的作用十分显著,纯种小曲已经普遍应用到清香型白酒的酿造生产过程中。为考察安琪小粬对清香型白酒固态发酵挥发性风味物质的影响,采用GC-MS分析等方法跟踪检测粮醅挥发性风味成分的变化及其培菌糖化效果等,并对比分析了酒醅挥发性风味成分变化及原酒品质等。结果表明,在小曲清香型白酒原酿造生产工艺的基础上使用安琪小粬,与对照组相比,试验组粮醅还原糖含量比对照组高25.9%,淀粉消耗量比对照组高6.95%,培菌糖化后的粮醅闻香优于对照组,粮醅培菌糖化后挥发性风味成分的种类有所增加,尤其是酸类和醇类物质增加明显;试验组发酵酒醅中的酯类和醇类物质种类多于对照组,在试验组发酵酒醅中还检测到丁二酸二乙酯和4-乙烯基愈疮木酚等;试验组原酒的总酸与总酯高于对照组,乙酸乙酯与乳酸乙酯比例较协调,试验组原酒具有以乙酸乙酯为主体的协调复合香气,清香纯正突出,品质较好。

Rhizopus and yeasts are important microorganisms in Xiaoqu,which play an important role in the production of Qingxiang Baijiu.Purebred Xiaoqu has been widely used in the production of Qingxiang Baijiu.In order to investigate the influence of Angel Xiaoqu on the volatile flavor compounds of Qingxiang Baijiu during solid-state fermentation,we analyzed the changes of volatile fla-vor compounds in the saccharified grains and the saccharification effect by GC-MS.We also explored the changes of volatile flavor compounds in the fermented grains,and compared the quality of base liquor.The results showed that,the content of reducing sugar and the consumption of starch of the experimental group were 25.9%and 6.95%higher than those of the control group,and the fla-vor of the saccharified grains was better;the kinds of volatile flavor compounds increased,especially acids and alcohols;there were more kinds of esters and alcohols in the fermented grains of the experimental group than that of the control group,and diethyl succi-nate and 4-vinylguaiacol were detected in the fermented grains of the experimental group;the total acids and total esters in the base liquor of the experimental group were higher than those of the control group,and the proportion of ethyl acetate to ethyl lactate was more harmonious,with ethyl acetate as the main flavor substance.The base liquor of the experimental group had pure and outstand-ing aroma and good quality.