食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 188 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039176

研究报告

基于己酸菌微胶囊的无窖泥发酵浓香型白酒工艺研究

  • 汪江波 ,
  • 朱嘉璐 ,
  • 金维君 ,
  • 荣光玉 ,
  • 何超 ,
  • 蔡凤娇 ,
  • 张瑞景 ,
  • 徐健
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  • 1(湖北工业大学 生命科学与健康工程学院,工业发酵省部共建协同创新中心,发酵工程教育部重点实验室, 工业微生物湖北省重点实验室,湖北 武汉,430000)
    2(湖北毕圣泉酒业有限公司,湖北 黄冈,438700)
第一作者:学士,教授(徐健副教授为通信作者,E-mail:xujian0218@126.com)

收稿日期: 2024-03-11

  修回日期: 2024-03-28

  网络出版日期: 2025-03-10

基金资助

湖北省重点研发计划项目(2021BGD016);湖北省知识产权局项目(ZXKY2022498)

收起

Study on fermentation technology of Nongxiangxing Baijiu without cellar mud based on microcapsules of caproacidobacteria

  • WANG Jiangbo ,
  • ZHU Jialu ,
  • JIN Weijun ,
  • RONG Guangyu ,
  • HE Chao ,
  • CAI Fengjiao ,
  • ZHANG Ruijing ,
  • XU Jian
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  • 1(Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430000, China)
    2(Hubei Bishengquan Wine Industry Co.Ltd., Huanggang 438700, China)

Received date: 2024-03-11

  Revised date: 2024-03-28

  Online published: 2025-03-10

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摘要

该研究将己酸菌复合菌液微胶囊化,以期替代窖泥发酵生产浓香型白酒。通过将己酸菌微胶囊与酒醅混合发酵,对加曲量、发酵时间、己酸菌微胶囊添加量和添加方式进行单因素试验,测定发酵结束后酒醅及酒体理化指标、风味物质含量,并结合多元统计分析方法,对影响发酵的主要因素进行探究。结果表明,不同发酵条件下酒醅中水分含量无明显差异,己酸乙酯含量受发酵条件变化影响比较明显。所得浓香型白酒中共检测到96种物质,其中酯类、醇类物质种类及含量占比最高,受发酵条件变化影响最大,发酵时间和加曲量是对酒体风味物质变化影响最显著的2个因素。己酸乙酯与己酸菌微胶囊添加量、发酵时间、加曲量呈正相关,与己酸菌微胶囊添加量相关性最强。该研究可为无窖泥发酵生产浓香型白酒提供参考。

关键词： 无窖泥发酵; 浓香型白酒; 己酸菌微胶囊; 风味物质; 己酸乙酯

本文引用格式

汪江波 , 朱嘉璐 , 金维君 , 荣光玉 , 何超 , 蔡凤娇 , 张瑞景 , 徐健 . 基于己酸菌微胶囊的无窖泥发酵浓香型白酒工艺研究[J]. 食品与发酵工业, 2025 , 51(4) : 188 -197 . DOI: 10.13995/j.cnki.11-1802/ts.039176

Abstract

In this study, the caproic acid bacteria compound liquid was microencapsulated to replace the cellar mud fermentation for the production of Nongxiangxing Baijiu.Through the mixed fermentation of caproic acid bacteria microcapsules and fermented grains, single-factor experiments were carried out on the amount of added Daqu, fermentation time, the amount of caproic acid bacteria microcapsules added, and the way of adding.The physicochemical indexes of the fermented grains and the wine body and the content of the flavor substances were measured at the end of the fermentation, and the main factors influencing the fermentation were investigated with the combination of the multivariate statistical analysis method.Results showed that there was no obvious difference in the water content of fermented grains under different fermentation conditions, and the ethyl caproate content was more obviously affected by the changes in fermentation conditions.A total of 96 substances were detected in the resulting Nongxiangxing Baijiu, among which the types and contents of esters and alcohols accounted for the highest proportion and were most affected by the changes in fermentation conditions, and the fermentation time and the amount of added Daqu were the two factors with the most significant influence on the changes in flavor substances of the wine body.Ethyl caproate was positively correlated with the amount of caproic acid bacteria microcapsules added, fermentation time, and the amount of added Daqu, and the correlation was strongest with the amount of caproic acid bacteria microcapsules added.This study provides a reference for the production of Nongxiangxing Baijiu by fermentation without cellar mud.

Key words： fermentation without cellar mud; Nongxiangxing Baijiu; caproacidobacteria microcapsules; flavor substances; ethyl caproate

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