摘要
为了改善黄酒生产工艺,本文研究风味蛋白酶(Flavorzyme)、中性蛋白酶(Neutrase)、复合蛋白酶(Protamex)对黄酒发酵及风味物质的影响。采用传统摊饭法进行黄酒酿造,糖酵期添加蛋白酶,30℃发酵3 d后,再15 d低温发酵30 d,经压榨、灭菌得成品黄酒。测定了黄酒挥发性成分,筛选32种香气化合物进行主成分分析(Principal Component Analysis,PCA)与聚类热图分析;并通过香气活力值(Odor Activity Value,OAVs)评价香气化合物对黄酒整体香气的贡献。结果表明,风味蛋白酶能促进酵母菌生长,提高酒精度,并促进挥发性成分生成,总酯含量上升了97.6%,与风味蛋白酶相关性高的琥珀酸二乙酯(r=0.992)、己酸乙酯(r=0.990)、乙酸异戊酯(r=0.987)和乙酸乙酯(r=0.982)等香气物质集中分布在第一象限,对第一主成分、第二主成分均有正向作用;风味蛋白酶提高了异戊醇、乙酸乙酯、肉豆蔻酸乙酯等物质对黄酒整体香气的贡献率(OAVs>1),减少了4-乙基愈创木酚辛辣、刺激的气味。发酵过程中风味蛋白酶的添加能改善黄酒风味品质。
In order to improve the production process of Huangjiu,the effects of flavorzyme,neutrase and protamex on the fermentation and the flavoring components of Huangjiu were explored.In the study,traditional fermentation method(natural cooling of steamed rice)was adopted,protease was added in the saccharifying period;after 3 d fermentation at 30℃and 30 d low-temperature fermentation at 15℃,the processes of pressing and sterilization were carried out,and the product Huangjiu was obtained.The volatile components in the produced Huangjiu were determined,and 32 flavoring compounds were screened for principal component analysis(PCA)and cluster heat map analysis.The contribution of the flavoring compounds to the overall aroma of Huangjiu was evaluated by odor activity value(OAVs).The results showed that,flavorzyme could promote yeast growth,increase alcohol content,and promote the formation of volatile components(the total esters content increased by 97.6%);the flavoring substances highly related to flavorzyme such as pentanol and ethyl acetate were concentrated in the first quadrant,and had positive effects on the first main components and the second main components;flavorzyme increased the contribution of isoamyl alcohol,ethyl acetate,ethyl myristate and other substances to the overall aroma of Huangjiu(OAVs>1),and reduced the spicy and pungent odor induced by 4-ethylguaiacol;and the addition of flavorzyme during the fermentation could eventually improve the flavor of Huangjiu.
作者
陈通
芮鸿飞
叶林林
胡浩
郭俭
刘兴泉
CHEN Tong;RUI Hongfei;YE Linlin;HU Hao;GUO Jian;LIU Xingquan(School of Forestry and Bio-technology,Zhejiang A&F University,Hangzhou,Zhejiang 311300;Lin'an District Center for Disease Control and Prevention,Hangzhou,Zhejiang 311300;School of Agriculture and Food Science,Zhejiang A&F University,Hangzhou,Zhejiang 311300,China)
出处
《酿酒科技》
2020年第2期29-35,39,共8页
Liquor-Making Science & Technology
基金
浙江省绍兴市公益性技术应用研究项目（2017B70001）
关键词
蛋白酶
黄酒
发酵
挥发性成分
主成分分析
protease
Huangjiu
fermentation
volatile components
principal component analysis(PCA)
