后发酵埋酵技术提高豉香型米酒总酯含量的研究

Research of Increasing Soybean-Flavor Liquor Ester Content with Secondary-Buried Fermentation Skill

豉香型米酒的香气主要来自总酯,酯类物质又大量产生于醪液发酵过程。醪液中酯化酶含量高低直接影响其酯类物质的产生。豉香型米酒发酵始终存在沉降的情况,致使醪液内酯化酶的浓度不同,罐上部分浓度低、罐底浓度高。不同发酵罐的醪液酯化酶浓度及分布区域也不尽相同,酯化酶反应条件存在差异性。同一发酵罐内不同位置醪液的酸、醇底物反应浓度都不相同,其反应程度也就不一样。后发酵埋酵技术充分根据酶作用机理,改变其反应底物、酶浓度以及环境条件,使其改变酶的作用效果。将后发酵期的醪液经过调配、埋放在同一后发酵容器中,充分利用不同醪液的酶浓度不同,以及同一罐醪液不同酶浓度差异的条件,重新形成一种酯化反应平衡。从而提高醪液中酯类物质的含量,以期提高米酒总酯的含量。

The aroma of soybean-flavor liquor comes from total ester, which is produced during the process of wort fermentation. The content of esterifying enzyme in wort affects the production of esters. Sedimentation exists in the process of soybean-flavor liquor fermentation, which causes concentration difference of esterifying enzyme in wort. The concentration at upper position of fermentation tank is lower than at bottom. The concentration and distribution of esterifying enzyme in wort are not similar in different fermentation tanks, base on different reaction conditions of esterifying enzyme. There are differences on concentrations of acidic and alcoholic reactant substrate, as well as reaction extent at different positions in a same fermentation tank. The secondary-buried fermentation skill modifies the concentrations of reactant and enzyme, as well as the environmental conditions on the basis of enzyme mechanism, to change the effect of enzyme. Allocate and bury the secondary fermentation wort into one fermentation tank. New balance of esterification is formed due to different enzyme concentrations of wort in different tanks, as well as in the same tank. Increase the ester content in wort to increase total ester content in liquor.