摘要
选取4种不同的酿酒酵母(安琪黄酒活性干酵母、85#酵母、XZ-9酵母、XZ-10酵母)酿造黄酒,通过比较酵母菌数量、总糖、pH、氨基酸态氮、酒精度等指标的动态变化以及香气化合物的差异,研究不同酵母对黄酒品质及挥发性成分的影响。结果表明,4种酵母发酵黄酒基础指标差异显著;活性干酵母繁殖能力和产酸能力最强;85#酵母糖利用率高,其发酵所得黄酒酒精含量最高,对香气成分分析发现,己酸乙酯、辛酸乙酯、乙酸苯乙酯、丁酸乙酯、乙酸异戊酯、庚酸乙酯、癸酸乙酯等是主要的香气贡献物,主成分分析结果显示,85#酵母产花香和果香能力较强,其发酵酒特征挥发性成分含量最高,丰富了酒体醇厚性和典型性。
Four kinds of Saccharomyces cerevisiae(Angel yellow wine active dry yeast,85#yeast,XZ-9 yeast,XZ-10 yeast)were selected to brew rice wine.By comparing the number of yeasts,total sugar,pH,amino acid nitrogen,dynamic changes in indicators such as alcohol content and differences in volatile aroma compounds,the effects of different yeasts on rice wine quality and volatile aroma components were studied.The results showed that the basic indexes of four kinds of yeast fermented rice wine are significantly different;the active dry yeast had the strongest reproduction and acid production ability;85#yeast had high utilization of sugar,and its fermented wine had the highest alcohol content.Analysis of aroma components found that ethyl hexanoate,ethyl octoate,phenethyl acetate,ethyl butyrate,isoamyl acetate,ethyl heptanoate,ethyl caprate,etc.were the main aroma contributors.The main component analysis results show that 85#yeast has a strong ability to produce floral and fruit aromas,and its fermented wine has the highest content of volatile components,which enriches the body’s mellowness and typicality.
作者
郭菁菁
朱志玉
陈通
刘兴泉
吴峰华
薛加雯
GUO Jingjing;ZHU Zhiyu;CHEN Tong;LIU Xingquan;WU Fenghua;XUE Jiawen(Institute of Agricultural and Food Science,Zhejiang A&F University,Hangzhou 311300,China)
出处
《食品科技》
CAS
北大核心
2020年第10期33-40,共8页
Food Science and Technology
基金
绍兴市公益性技术应用研究计划项目(2017B70001)
浙江省第十四批团队科技特派员项目。
关键词
黄酒
酿酒酵母
发酵
香气化合物
Chinese rice wine
Saccharomyces cerevisiae
fermentation
aroma compounds
