功能菌添加对芝麻香原酒中吡嗪类化合物含量的影响研究

Study on the effects of functional bacteria addition on the content of pyrazine compounds in sesame flavor Baijiu base liquor

目的 探究功能菌添加对芝麻香原酒中吡嗪类化合物含量的影响。方法 将功能菌株MW-BS1进行扩大培养后,制成功能菌液和功能麸曲,以相同的接种量(10%)加入到堆积糖化之前的芝麻香酒醅中。采用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)测定酒醅、原酒中的吡嗪类化合物,并对酒醅进行常规理化检测、原酒感官评价,分析功能菌的不同添加方式对酒醅和原酒中吡嗪类化合物的影响。结果 功能菌液、功能麸曲两种方式,分别将芝麻香型原酒中吡嗪类化合物总含量提高3.01倍、5.06倍,四甲基吡嗪含量提高了4.23倍、7.67倍。结论 通过对吡嗪类化合物的定量检测及原酒的感官评价表明,功能麸曲的使用,芝麻香原酒焦香更加浓郁,酒体更为饱满协调。该研究为进一步改善芝麻香型原酒中吡嗪类化合物的含量提供了切实可行的途径。

Objective To explore the effects of adding functional bacteria on the content of pyrazine compounds in sesame flavor Baijiu base liquor.Methods Functional strain MW-BS1 was expanded and cultured to make a functional bacterial solution and functional bran starter,which were added to the sesame-flavoured wine grains at the same inoculum level(10%)prior to stacking and saccharification.The gas chromatography-mass spectrometry(GC-MS)method was used to determine the pyrazines in the spirits and the original wine,and the spirits were subjected to conventional physicochemical tests and sensory evaluation of the original wine to analyze the effects of different additions of the functional bacteria on the pyrazines in the spirits and the original wine.Results The 2 methods of functional bacterial solution and functional bran starter increased the total pyrazines in the original sesame spiced wine by 3.01 times and 5.06 times,and the content of tetramethylpyrazines by 4.23 times and 7.67 times,respectively.Conclusion The quantitative determination of pyrazines and the sensory evaluation of the original wine show that the use of functional bran currents results in a more intense char and a fuller and more harmonious body of the sesame aromatic original wine.This study provides a practical way to further improve the content of pyrazine compounds in sesame-flavoured spirits.