摘要
为探索特殊香型白酒的工艺条件,满足消费者对白酒的多元化需求,本实验在传统泸型酒酿酒工艺基础上借鉴学习浓型、酱型、清型3种香型白酒的酿造工艺,创新设计了一套特殊香型白酒的生产工艺。利用高通量测序技术对酿造关键过程中糟醅微生物群落结构进行分析,通过感官品评对酿造出的白酒进行评价。结果表明:整个酿造过程中共检出18种优势细菌、22种优势真菌,加入麸皮能够极大地降低细菌的多样性;优势细菌为醋酸杆菌属(Acetobacter)和乳酸杆菌属(Lactobacillus),优势真菌为嗜热真菌属(Thermomyces)、曲霉属(Aspergillus)、伊萨酵母属(Issatchenkia)、毕赤酵母属(Pichia)、丝衣霉属(Byssochlamys)等。加入麸皮能够在堆积阶段显著增加氨基酸、辅酶以及无机离子的代谢;从配料差异分析,河内白曲和糖化曲对堆积前后细菌群落结构的影响较小,麸皮影响较大,真菌恰好相反。感官分析表明,采用粉碎高粱、高温大曲、糖化曲的方式进行酿造,酿造出的酒体香气浓郁,焦香突出,口感醇厚、绵柔,别具一格。本研究不仅丰富了基础酒的风味成分研究,也创新了传统中国白酒的生产工艺。
In order to explore the technological conditions of special flavor Baijiu and to meet the diversified needs of consumers for Baijiu,a set of production process of a compound flavor Baijiu was developed based on the traditional production process of Nongx-iang Baijiu.The microbial community structure of the fermented grains in the production process was analyzed by high-throughput se-quencing technology,and the produced Baijiu was evaluated by sensory evaluation.The results showed that 18 dominant bacteria and 22 dominant fungi were detected in the whole fermentation process,and the addition of bran could greatly reduce the diversity of bac-teria.The dominant bacteria were Acetobacter and Lactobacillus,and the dominant fungi were Thermomycetes,Aspergillus,Issatchen-kia,Pichia,Byssochlamys,etc.The addition of bran could significantly increase the metabolism of amino acids,coenzymes and inor-ganic ions at the stacking fermentation stage.Henei white starter and saccharification starter had little effect on the bacterial communi-ty structure before and after stacking fermentation,while bran had a greater effect;for fungi the opposite was the case.Sensory analy-sis showed that the liquor brewed by smashed sorghum,high-temperature Daqu and saccharification starter had strong aroma,promi-nent burnt aroma,and mellow and soft taste.This research has not only enriched the research on the flavor components of crude li-quor,but also innovated the production process of traditional Chinese Baijiu.
作者
薛江林
杨贵
张宿义
范宏筠
张煜亮
梅海
母娟
杨明永
杜鑫
王程
XUE Jianglin;YANG Gui;ZHANG Suyi;FAN Hongjun;ZHANG Yuliang;MEI Hai;MU Juan;YANG Mingyong;DU Xin;WANG Cheng(Luzhou Guobao Tianniang Group Co.Ltd.,Luzhou,Sichuan 646000;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000,China)
出处
《酿酒科技》
2023年第3期35-41,共7页
Liquor-Making Science & Technology
关键词
高通量测序
多样性
感官品评
high-throughput sequencing
diversity
sensory evaluation
