传统苗家米酒发酵工艺优化及挥发性风味物质分析

Fermentation process optimization and volatile flavor substance analysis of traditional Miao rice wine

该研究以大米为原料,酒曲为糖化发酵剂制备米酒。采用单因素试验和响应面试验对其发酵工艺条件进行优化,并对其酒精度、微生物指标及挥发性风味物质进行测定。结果表明,米酒发酵的最佳工艺条件为:发酵时间32 d,酒曲添加量3.5%,发酵温度29℃。在此优化条件下,米酒感官评分为86.33分,酒精度为29%vol,其理化指标及微生物指标符合相关标准。苗家米酒共检出挥发性风味物质21种,其中醇类2种、酯类3种、酸类4种、醛类6种、酮类2种及其他类4种。其中,酸类化合物的相对含量最高,为15.95%。

Using rice as raw material and Jiuqu as saccharified starter culture,a rice wine was prepared.The fermentation process conditions were optimized by single factor tests and response surface tests,and the alcohol content,microbial indexes and volatile flavor substances were determined.The results showed that the optimum process conditions for the rice wine fermentation were as follows:fermentation time 32 d,Jiuqu addition 3.5%,temperature 29℃.Under these optimized conditions,the sensory score of rice wine was 86.33 points,the alcohol content was 29%vol,its physical and chemical indexes and microbial indexes were in line with relevant standards.A total of 21 volatile flavor substances were detected in Miao rice wine,including 2 alcohols,3 esters,4 acids,6 aldehydes,2 ketones and 4 others.Among them,the relative content of acid compounds was the highest,which was 15.95%.