食品与发酵工业 >

2020 , Vol. 46 >Issue 11: 157 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023469

生产与科研应用

机械化大罐发酵干型黄酒酿造过程中风味物质的变化

  • 谢广发 ,
  • 蔡际豪 ,
  • 钱斌 ,
  • 王兰 ,
  • 鲁振东 ,
  • 吕飞 ,
  • 丁玉庭
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  • 1(浙江树人大学 生物与环境工程学院,浙江 绍兴,312028)
    2(浙江工业大学 食品科学与工程学院,浙江 杭州,310000)
    3(国家黄酒工程技术研究中心,浙江 绍兴,312000)4(江南大学 生物工程学院,江苏 无锡,214122)
硕士,教授级高级工程师(吕飞教授和丁玉庭教授为通讯作者,E-mail:lvfei_zju@163.com;dingyt@zjut.edu.cn)

收稿日期: 2020-01-30

  网络出版日期: 2020-06-24

基金资助

浙江省公益技术研究计划项目(LGN20C200016);浙江省重点研发计划项目(2017C02006);国家重点研发计划子课题(2016YF D0400504)

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Changes of flavor components during mechanized brewing processof dry Huangjiu fermented in tank

  • XIE Guangfa ,
  • CAI Jihao ,
  • QIAN bin ,
  • WANG lan ,
  • LU Zhendong ,
  • LYU Fei ,
  • DING Yuting
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  • 1(College of Biology and Environmental Engineering, Zhejiang Shuren University, Shaoxing 312028, China)
    2(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310000, China)
    3(National Engineering Research Center for Chinese Huangjiu, Shaoxing 312000, China)4(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2020-01-30

  Online published: 2020-06-24

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摘要

研究了干型黄酒酿造过程中挥发性成分、有机酸和游离氨基酸种类和含量的变化,并运用主成分分析法确定了酿造过程不同阶段特征风味物质。共检测出48种挥发性成分、7种有机酸和16种游离氨基酸。其中挥发性风味物质在前4天快速增加,在后期整体趋于稳定,达到344.63 mg/L。有机酸与游离氨基酸含量在酿造过程中一直呈增加趋势,第18天分别达到4 583.2和2 234.4 mg/L。干型黄酒酿造过程的特征风味成分在前期主要为苯甲酸乙酯、异戊醇、乙酸苯乙酯、苯乙醇、天门冬氨酸、苏氨酸等,后期主要是乙酸乙酯、乳酸乙酯、乳酸、精氨酸。

关键词： 机械化干型黄酒; 挥发性香气成分; 有机酸; 游离氨基酸; 风味物质变化; 主成分分析

本文引用格式

谢广发 , 蔡际豪 , 钱斌 , 王兰 , 鲁振东 , 吕飞 , 丁玉庭 . 机械化大罐发酵干型黄酒酿造过程中风味物质的变化[J]. 食品与发酵工业, 2020 , 46(11) : 157 -164 . DOI: 10.13995/j.cnki.11-1802/ts.023469

Abstract

The changes of volatile components, organic acids and free amino acids during brewing process of dry Huangjiu were studied, and the characteristic aroma compounds in different stages of the brewing process were determined by principal component analysis. A total of 48 volatile components, 7 organic acids and 16 free amino acids were detected. Among them, the volatile aroma compounds increased rapidly in the first 4 days and became stable in the later period, reaching 344.63 mg/L. The contents of organic acids and free amino acids increased throughout the brewing process, reached 4 583.2 mg/L and 2 234.4 mg/L, respectively, in 18 days. In the early stage, the characteristic aroma compounds were mainly ethyl benzoate, isoamyl alcohol, phenylethyl acetate, phenylethanol, aspartic acid, threonine, etc. In the later stage, they were mainly ethyl acetate, ethyl lactate, lactic acid and arginine.

Key words： mechanized dry Huangjiu(Chinese rice wine); volatile aroma components; free organic acid; free amino acid; changes of flavor components; principal component analysis

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