Abstract: Esters are the main factors in the flavor components of Light-aroma Baijiu, which play important roles in influencing Baijiu flavor. By blending Light-aroma Daqu liquor, the proportion of flavor components is balanced and coordinated, so as to produce high ester flavor Baijiu with unique flavor. During the Baijiu brewing process, 3% of the high ester starter (functional ester) was added to Daqu. The changes in temperature, moisture, starch and reducing sugar of fermented grains, as well as the yield, total acid, total ester, volatile components, sensory evaluation of Baijiu were tracked to compare and analyze whether high ester starter had a significant impact on the fermentation process and result. The results showed that the addition of high ester starter in Daqu changed the trend in temperature, starch and reducing sugar of fermented grains. The contents of total acid, total ester, ethyl acetate, and ethyl lactate increased by 0.24 g/L, 2.35 g/L, 1167.07 mg/L and 669.81 mg/L in the first round of fermentation Baijiu, respectively. The ethyl acetate content in the second round of fermentation Baijiu increased by 929.49 mg/L. In addition, the addition of high ester starter also greatly changed the composition of alcohol, acid, aldehyde and other substances. Finally, our research showed that adding high ester starter to Daqu can produce a new style of Baijiu with unique style for seasoning.
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CAO Miaowen,XIANGLI Jiaxiong,XU Bingzhang,et al. Application of functional starter in the production of Light-aroma Baijiu[J]. Food and Fermentation Industries, 2020, 46(5): 134-139.
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2020, Vol. 46 
