酒醅蛋白水解率是影响芝麻香型白酒酒样风味质量的重要指标,蛋白水解率的高低也必会使芝麻香型白酒的最终发酵结果产生差异。通过向酒醅体系直接添加蛋白水解液来间接提高蛋白水解率的方式来研究对其发酵过程及原酒品质的影响。结果表明,对于白酒发酵过程,高蛋白水解率主要通过催化美拉德反应的发生和酵母、芽孢杆菌、细菌的微生物协同代谢作用来影响发酵的最终理化结果。对于原酒品质,堆积发酵过程,高蛋白水解率主要加强了焦糊香放香效果、提高了酚类物质浓度及促进了吡啶类物质的产生;入窖发酵过程,高蛋白水解率有利于噻唑类和二甲基三硫的产生。从整体效果分析,高蛋白水解率提高了风味物质的种类和含量,尤其显著提高了吡嗪类物质的浓度,但酒体风味却产生了新的缺陷。因此,适宜的蛋白水解率对酒样品质有重要影响。此外,2,4,5-三甲基噻唑首次在芝麻香型白酒中发现。
The proteolytic rate of fermented grain is an important factor that affects flavor quality of sesame-flavor liquor. The level of proteolytic rate inevitably leads to differences in the final fermentation results of sesame-flavor liquor. To study the effects of proteolytic rate on fermentation process and original liquor quality, protein hydrolysates were directly added to the cellar fermentation system. The results showed that high proteolysis rate affected final physiochemical results of fermentation by catalyzing the occurrence of Maillard reaction and microbial synergistic metabolisms of yeast, Bacillus, and bacteria. In terms of liquor quality, high proteolytic rate mainly enhanced the aroma of the paste, increased the concentration of phenolic substances, and promoted the production of pyridines. Besides, high proteolytic rate was beneficial for producing thiazoles and dimethyl trisulfide during cellar fermentation. The overall effects of high proteolytic rate showed that the kind and concentration of flavor substances increased, with the concentration of pyrazines increased significantly in particular. However, the liquor flavor produced new defects. Therefore, a suitable rate of proteolysis has important effects on liquor quality. In addition, 2,4,5-trimethylthiazole was firstly discovered in sesame-flavor liquor.
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