与传统固态发酵法酿造的红曲酒相比,新型液态发酵法酿造的红曲酒出酒率高且发酵周期短,然而其挥发性化合物含量较低。异常威克汉姆酵母(Wickerhamomyces anomalus)作为一种产香气成分能力强的产香酵母,被广泛的应用于各类酒的酿造中。该研究在液态酿造红曲酒的过程中强化添加了W.anomalus NCUF307.1,测定所酿造红曲酒的理化指标、功效成分、挥发性风味物质。结果表明,强化添加W.anomalus NCUF307.1可以降低红曲酒中的总酸含量,使口感柔和;红曲酒中Monacolin K的含量从55.65 mg/L增加到56.27 mg/L;总酚含量从265.50 mg/L增加到302.80 mg/L,总黄酮含量从85.45 mg/L增加到92.27 mg/L,分别升高了14.05%、7.98%;酯类物质的含量从14.64 mg/L增加到29.30 mg/L,醇类物质的含量从2.82 mg/L增加到5.34 mg/L,含量差异显著的物质主要有油酸乙酯、丁酸乙酯、棕榈酸甲酯、苯乙酸乙酯、甲酸辛酯、正丁醇、正辛醇、香茅醇等。主成分分析和偏最小二乘判别分析结果分析表明,W.anomalus NCUF307.1的强化使红曲酒的关键挥发性化合物组成产生差异,提升了红曲酒的风味品质。
Hongqu rice wine with innovative liquid-state brewing achieves higher yields and shorter fermentation time than traditional solid-state brewing while its contents of volatile compounds are lower.Wickerhamomyces anomalus with the strong ability to produce aromatic compounds, is widely utilized in the fermentation of various types of wines.In this study, W.anomalus NCUF307.1 was reinforced to the liquid-state brewing of Hongqu rice wine, and its physicochemical parameters, bioactive components, and volatile aromatic compounds were analyzed.Results showed that the reinforcement of W.anomalus NCUF307.1 was found to soften the Hongqu rice wine taste by reducing acidity.The content of Monacolin K in Hongqu rice wine was increased from 55.65 mg/L to 56.27 mg/L.The content of phenolic was increased from 265.50 mg/L to 302.80 mg/L and the content of flavonoid was increased from 85.45 mg/L to 92.27 mg/L, which were increased by 14.05% and 7.98%, respectively.Meanwhile, the content of esters increased from 14.64 mg/L to 29.30 mg/L.The content of alcohols rose from 2.82 mg/L to 5.34 mg/L, in which substances with significant differences in contents included ethyl oleate, ethyl butyrate, methyl palmitate, ethyl phenylacetate, octyl formate, n-butyl alcohol, n-octanol, and citronellol.Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) revealed that the reinforcement of W.anomalus NCUF307.1 resulted in differences in the composition of key volatile aromatic compounds in Hongqu rice wine, and improved the flavor quality of Hongqu rice wine.
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