摘要
为探究不同生产月份成品大曲之间的差异性,建立大曲可视化数据,为酿酒生产提供理论指导。该研究对12个不同生产月份成品大曲样本的理化指标进行分析,并利用顶空固相微萃取结合气相色谱-质谱联用技术比较挥发性风味物质的差异性。结果表明,1、2、3、9、11月生产的大曲理化指标相近,4~8月生产的大曲酸度高,但糖化力、液化力、发酵力相对较低且波动性较大。12个大曲样本总共检测出60种挥发性风味物质,其中有22种为共有风味物质,风味物质的种类和含量均以醇类物质为主,占总质量的36.08%~53.63%,又以苯乙醇含量高为该大曲的特点,占总质量的12.26%~24.34%。聚类热图结果表明,2、3、4、8月生产的大曲风味差异较大,5~7月风味特征聚为一类,9~11月聚为一类。结果表明,不同月份生产的成品大曲存在差异,尤其是春夏季节生产的大曲理化差异较大,并且大曲酸度与糖化力、液化力、发酵力呈负相关,这可能是高酸环境抑制了微生物生长代谢,该项研究对大曲生产与使用具有重要参考意义。
In order to explore the differences between mature Daqu in different production months,the visual data of mature Daqu was established to provide theoretical guidance for Baijiu production.In this study,the physicochemical indicators of Daqu samples from 12 different production months were analyzed,and the differences in volatile flavor substances were compared by headspace-solid phase microextraction-gas chromatography-mass spectrometry.The results showed that the physicochemical indicators of Daqu produced in January,February,March,September,and November were similar.The Daqu produced from April to August had high acidity,but its saccharification,liquefaction,and fermentation power were relatively low and fluctuated greatly.A total of 60 volatile flavor compounds were detected in 12 samples of Daqu,among which 22 were common flavor compounds.The types and contents of flavor compounds were mainly alcohols,accounting for 36.08%-53.63%of the total mass,and the high content of phenylethyl alcohol was the characteristic of Daqu,accounting for 12.26%-24.34%of the total mass.The results of cluster heat map showed that the flavors of Daqu produced in February,March,April and August were quite different,and the flavors of Daqu from May to July were clustered into one category,and from September to November were clustered into one category.These results showed that there were differences in the mature Daqu produced in different months,especially in spring and summer,and the acidity of Daqu was negatively correlated with saccharification,liquefaction,and fermentation power,which might be due to the inhibition of microbial growth and metabolism in high acid environment.This study has important reference significance for the production and use of Daqu.
作者
卢中明
张祥
叶光斌
LU Zhongming;ZHANG Xiang;YE Guangbin(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Forgood Distillery Co.Ltd.,Mianyang 621000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第19期315-320,I0008-I0010,共9页
Food and Fermentation Industries
基金
四川省科技厅重点研发项目(2022YFS0547)
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-09)。
关键词
中高温成品大曲
不同生产月份
理化指标
挥发性风味物质
顶空固相微萃取
medium-high temperature mature Daqu
different production months
physicochemical indicators
volatile flavor substances
headspace solid-phase microextraction
