用模拟芝麻香型白酒固态发酵工艺的方法,探究加入酒糟后,糟醅中主要微生物的相互作用以及糟醅理化指标与风味物质的变化,并对堆积糟醅降酸现象以及酒糟与高梁的不同比例进行进一步探究。实验结果表明,经过测序可知酵母属(Saccharomyces)、毕赤酵母属(Pichia)、芽孢杆菌属(Bacillus)、乳杆菌属(Lactobacillus)是芝麻香型白酒糟醅堆积发酵阶段主要微生物属;经过单菌与混菌堆积发酵实验表明,酒糟的添加对酿酒酵母(Saccharomyces.cerevisiae)、枯草芽孢杆菌(Bacillus subtilis)抑制作用较为明显,对库德里阿兹威毕赤酵母(Pichia.kudriavzevii)、副干酪乳杆菌(Lacticaseibacillus paracasei)在堆积前期的数量有所抑制,堆积结束后P.kudriavzevii、L.paracasei依然能达到和纯高粱发酵样品中相近的菌体量;在加入酒糟后,P.kudriavzevii单菌堆积过程中酸度有较大幅度的下降,由(2.10±0.25) mmol NaOH/10 g酒醅降低至(0.95±0.43) mmol NaOH/10 g酒醅;通过正交偏最小二乘法判别分析(orthogonal partial least-squares discrimination analysis,OPLS-DA)表明乙酸乙酯、正丁醇、正丙醇、异丁醇、异戊醇是加入酒糟后不同组别间重要挥发性风味成分[变量重要性投影(variable importance in projection,VIP)值＞1],且sc+pi组较sc组相比,其发酵25 d乙酸乙酯含量增加了(113.43±0.86) mg/L(P＜0.05)。在添加不同梯度的乳酸及乙酸的高粱醅中接入P.kudriavzevii进行固态发酵实验得出,该酵母有着降低堆积醅体系中乳酸的能力。酒糟与高粱比例为1∶1时,其淀粉利用率最高(71.32%),同时风味物质也最为丰富,能够更好地利用资源并提高糟醅的风味成分。该研究对芝麻香型白酒加入酒糟后的堆积发酵有指导意义,并为酒糟添加后堆积醅的酸度调控提供了新的尝试与探索。
By simulating the solid-state fermentation process of sesame-flavored Baijiu, this study investigated the interaction of main microorganisms in grains, changes in physical and chemical indexes of grains, and alterations in flavor substances.Further explored were the acid reduction in grains and the varying ratios of grains and sorghum.Sequencing revealed that Saccharomyces and Pichia were the predominant fungal genera during the build-up fermentation stage of sesame-flavored Baijiu grains, with Bacillus and Lactobacillus being the primary bacterial genera.Experiments on single and mixed bacteria accumulation fermentation demonstrated that distiller′s grains notably inhibited S.cerevisiae and Bacillus subtilis, reducing the count of P.kudriavzevii and Lacticaseibacillus paracasei in the early stages of accumulation.However, P.kudriavzevii and Lacticaseibacillus paracasei post-accumulation attained a bacterial mass comparable to that of pure sorghum fermentation samples.Post addition of distiller′s grains, the acidity of P.kudriavzevii significantly decreased during the accumulation, dropping from (2.10±0.25) mmol NaOH/10 g fermented grain to (0.95±0.43) mmol NaOH/10 g fermented paste.Orthogonal partial least-squares discrimination analysis identified ethyl acetate, n-butanol, n-propanol, isobutanol, and isoamyl alcohol as critical volatile flavor components in different groups (variable importance in projection value>1).Compared with the sc+pi group, the ethyl acetate content in the sc+pi group increased by (113.43±0.86) mg/L (P<0.05), whereas the contents of isoamyl alcohol and isobutanol decreased (16.63±0.82) mg/L (P<0.05) on the 25th of fermentation.Moreover, solid-state fermentation experiments of P.kudriavzevii in sorghum grains with varied levels of lactic and acetic acid indicated that the yeast could reduce lactic acid in the system.Furthermore, at a 1∶1 ratio of distiller′s grains to sorghum, the starch utilization rate peaked at 71.32%, and the flavor substance was most abundant, enhancing resource utilization and improving the flavor profile of fermented grains.This study offers a theoretical foundation for controlling the acidity of stacked grains in sesame-flavored Baijiu distiller′s grains addition.
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