Food and Fermentation Industries >

2020 , Vol. 46 >Issue 1: 23 - 29

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020975

Effect of Aspergillus niger NCUF413.1 on liquor yield and flavor components of Special-flavor Baijiu

  • PAN Fei ,
  • DONG Biao ,
  • LIU Ting ,
  • CHEN Yan ,
  • CHEN Kedan ,
  • HUANG Bingjing ,
  • WAN Yin ,
  • LIU Chengmei ,
  • ZHANG Peng ,
  • FU Guiming
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  • 1(State Key Laboratory of Food Science and Technology, Nanchang University & School of Food Science & Technology, Nanchang 330047, China)
    2(Jiangxi Province Zhangshugong Wine & Spirits Co., Ltd., Zhangshu 331200, China)

Received date: 2019-04-29

  Online published: 2019-10-22

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Abstract

The objective of this study was to understand the effect of mold with saccharification function on Special-flavor Baijiu fermentation. A strain with the saccharification ability of 938.63 U/g, isolated from Jiangxi Distillery-type Daqu, was identified as Aspergillus niger NCUF413.1. Brans containing A. niger NCUF413.1 and Saccharomyces cerevisiae NCUF303.1 were inoculated into the fermented grains of Special-flavor Baijiu. The liquor samples were distilled after brewing for 30 days. Comparing with the control group, it was found that the liquor yield of the bioaugmented group increased from 26.21% to 34.35%. The volatile components of the liquor samples were analyzed by gas chromatography- mass spectrometry (GC-MS). The results showed that there were 66-67 kinds of flavor components in both the bioaugmented and the control sample. However, the ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl succinate, ethyl myristate, ethyl palmitate, ethyl linoleate and ethyl oleate contents were higher than those of the control group. In conclusion, bioaugmented fermentation with A. niger NCUF413.1 can enhance the liquor yield and improve the flavor of the liquor sample.

Key words： Special-flavor Baijiu(Chinese liquor); A. niger NCUF413.1; liquor yield; flavor components

Cite this article

PAN Fei , DONG Biao , LIU Ting , CHEN Yan , CHEN Kedan , HUANG Bingjing , WAN Yin , LIU Chengmei , ZHANG Peng , FU Guiming . Effect of Aspergillus niger NCUF413.1 on liquor yield and flavor components of Special-flavor Baijiu[J]. Food and Fermentation Industries, 2020 , 46(1) : 23 -29 . DOI: 10.13995/j.cnki.11-1802/ts.020975

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