摘要
该研究以牛栏山二锅头白酒酿造过程中的酒醅为实验材料,利用超高效液相色谱(UPLC)分析不同发酵阶段酒醅中游离氨基酸含量的动态变化,同时对酒醅发酵过程中酵母菌数量、乙醇含量、总酸和pH值的动态变化进行分析。结果表明,酒醅发酵过程中酵母菌数量呈现先增加后减少的趋势,最高为77.7×10^(6)CFU/mL;乙醇含量整体呈现上升趋势,最高为6.61 mL/100 g;总酸含量增加,由0.54 g/g增至5.27 g/g;pH不断降低,由4.77降至3.28。酒醅发酵过程中共检测到15种游离氨基酸,总含量呈现先上升后下降的趋势,发酵第17天时达到最高值232.93 mg/g,发酵结束时含量最高的3种游离氨基酸为丙氨酸(34.40 mg/g)、脯氨酸(33.09 mg/g)、精氨酸(19.74 mg/g)。
In this study,the dynamic changes of free amino acids contents in fermented grains at different fermentation stages were analyzed by ultra performance liquid chromatography(UPLC)using the fermented grains during the brewing process of Niulanshan Erguotou Baijiu as experimental materials.The dynamic changes of yeast count,ethanol content,total acid and pH value in fermented grains were analyzed.The results showed that during the fermentation process of fermented grains,the number of yeast showed a trend of first increasing and then decreasing,with a maximum of 77.7×10^(6)CFU/ml.The ethanol content showed an overall upward trend,with a maximum of 6.61 ml/100 g.The total acid content increased from 0.54 g/g to 5.27 g/g.The pH continuously decreased from 4.77 to 3.28.During the fermentation process of fermented grains,a total of 15 free amino acids were detected,and the total content showed a trend of first increasing and then decreasing,reaching a maximum of 232.93 mg/g on the 17th day of fermentation.At the end of fermentation,the three most abundant free amino acids were alanine(34.40 mg/g),proline(33.09 mg/g),and arginine(19.74 mg/g).
作者
刘轩墀
王英杰
姚一萌
郝文军
魏金旺
柳旭
郭泓娴
王瑛
LIU Xuanchi;WANG Yingjie;YAO Yimeng;HAO Wenjun;WEI Jinwang;LIU Xu;GUO Hongxian;WANG Ying(Niulanshan Distillery,Beijing Shun Xin Agriculture Co.,Ltd.,Beijing 101301,China)
出处
《中国酿造》
CAS
北大核心
2024年第3期126-131,共6页
China Brewing
基金
青海省重点研发与转化计划(2020-HZ-804)。
关键词
牛栏山二锅头白酒
酒醅
游离氨基酸
超高效液相色谱
理化指标
酵母菌
Niulanshan Erguotou Baijiu
fermented grains
free amino acids
ultra performance liquid chromatography
physicochemical indicators
yeast
