为探究不同糖化发酵剂对特殊白酒酿造的影响,将不同糖化发酵剂按比例混合后进行配糟堆积发酵,探究不同糖化曲添加对酿造的影响。结果表明,添加糖化曲(F2)糟醅升温快且温度维持更好,淀粉利用率更高。糟醅微生物多样性分析发现,2种方案在整个酿造过程中细菌群落结构相似,优势微生物都为醋酸杆菌属(Acetobacter)、乳杆菌属(Lactobacillus)以及芽胞杆菌属(Bacillus);真菌结构差异显著,其中添加河内白曲(F1)优势微生物为嗜热真菌属(Thermomyces)、伊萨酵母属(Issatchenkia)、毕赤酵母属(Pichia)等,F2主要以嗜热真菌属(Thermomyces)、曲霉属(Aspergillus)、嗜热子囊菌属(Thermoascus)、丝衣霉属(Byssochlamys)、青霉属(Penicillium)等为优势微生物。结合出酒率和主要风味成分分析, F1比F2的基础酒出酒率更低,分别为(29.33±1.27)%、(30.2±1.72)%;而F1主要风味成分含量比F2的更高,其中总酸分别为(2.79±0.92)、(2.72±0.35) g/L,总酯分别为(10.27±2.25)、(10.14±2.63) g/L, F2基础酒的感官评分优于F1。该研究进一步为行业内复合香白酒和调味白酒等的酿造奠定了一定的理论基础。
In order to explore the effects of different saccharification agents on the brewing of special Baijiu, lees stacking fermentation after mixing different saccharification agents in proportion to each other was carries out, and the effect of different saccharification koji addition was investigated. The results showed that the addition of saccharification koji (F2) resulted in faster and better temperature maintenance and higher starch utilization in fermented grains. The analysis of the microbial diversity of fermented grains showed that the bacterial community structure was similar in both scenarios throughout the brewing process, with the dominant microorganisms being Acetobacter, Lactobacillus and Bacillus; the fungal structure differs significantly, with F1 being dominated by microorganisms, such as Thermomyces, Issatchenkia, Pichia, and F2 being dominated by microorganisms, such as Thermomyces, Aspergillus, Thermoascus, Byssochlamys and Penicillium. Combined with the analysis of liquor yield and main flavor components, the basic liquor’s yield of adding Henei white koji(F1) was lower than that of adding saccharification koji (F2), which were (29.33±1.27)% and (30.2±1.72)%, respectively. The main flavor components of adding Henei white koji (F1) were higher than that of adding saccharification koji (F2), in which the total acids were (2.79±0.92) and (2.72±0.35) g/L, and the total esters were (10.27±2.25) and (10.14±2.63) g/L, respectively. And the sensory evaluation showed that the basic liquor with the addition of saccharification koji was better than that with the addition of Henei white koji. The study further lays a certain theoretical foundation for the brewing of composite aromatic Baijiu and flavoring Baijiu in the industry.
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