浓香型白酒窖泥功能微生物对风味物质形成的影响研究

Study on the Effect of The Mircoorganism Derived From Pit Mud on the Formation of Luzhou-flavor Baijiu Flavors

窖泥微生物对浓香型白酒的风味物质形成有重要的影响,对窖泥中的功能微生物进行挖掘和开发对提升浓香型白酒品质具有重要意义。研究分析了从老熟窖泥中筛选出的酪丁酸梭菌(Clostridium tyrobutyricum)对浓香型白酒关键风味物质形成的影响,结果发现在37℃条件下模拟发酵时,酪丁酸梭菌(Clostridium tyrobutyricum)具有促进乳酸、乙酸、丁酸、己酸合成的作用,对乳酸乙酯、乙酸乙酯、丁酸乙酯、己酸乙酯具有一定的抑制作用,特别是对降低乳酸乙酯有重要的作用,这对浓香型白酒的品质是有利的。

Microorganisms inhabited in pit mud have an important impact on the formation of flavor substances of Luzhou-flavor Baijiu,and the excavation and screen of functional microorganisms in pit mud are of great significance to improving the quality of Luzhou-flavor Baijiu.In this study,the effect of Clostridium tyrobutyricum screened from the aged pit mud on the formation of key flavor substances of Luzhou-flavor Baijiu was analyzed,and it was found that Clostridium tyrobutyricum had the effect of promoting the synthesis of lactic acid,acetic acid,butyric acid and caproic acid when simulating fermentation at 37℃,and had a certain inhibitory effect on ethyl lactate,ethyl acetate,ethyl butyrate and ethyl caproate.In particular,it played an important role in reducing ethyl lactate,which is beneficial to the quality of Luzhou-flavor Baijiu.