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.
ZHENG Wei
,
XUE Jianglin
,
ZHANG Lian
,
YANG Gui
,
FAN Hongjun
,
YANG Yan
,
ZHANG Yuliang
,
SONG Pan
,
CHEN Ji
,
MU Juan
,
HE Yue
,
PAN Ming
,
ZHANG Suyi
. Fermentation process for composite aromatic Baijiu with different saccharification agents[J]. Food and Fermentation Industries, 2022
, 48(21)
: 61
-66
.
DOI: 10.13995/j.cnki.11-1802/ts.030576
[1] YAO F, YI B, SHEN C H, et al.Chemical analysis of the Chinese liquor luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Scientific Reports, 2015, 5:9553.
[2] 邢敏钰, 杜海, 徐岩.芝麻香型白酒发酵过程中乳酸菌多样性及其演替规律[J].微生物学通报, 2018, 45(1):19-28.
XING M Y, DU H, XU Y.Diversity and succession of lactic acid bacteria during sesame-flavor liquor fermentation[J].Microbiology China, 2018, 45(1):19-28.
[3] 蔡天虹, 封家文.浓香型白酒出酒率及酒质提升工艺技术创新研究[J].酿酒科技, 2017(10):68-70.
CAI T H, FENG J W.Technical innovation for improving the quality & yield of Nongxiang Baijiu[J].Liquor-Making Science ＆ Technology, 2017(10):68-70.
[4] 杨贵, 张宿义, 赵金松, 等.一种调味白酒发酵过程中微生物菌群结构及代谢研究[J].食品与发酵工业, 2022,48(14):209-217.
YANG G, ZHANG S Y, ZHAO J S, et al.Investigation on microbial flora and metabolism during flavoring Baijiu fermentation[J].Food and Fermentation Industries, 2022,48(14):209-217.
[5] 高志远, 程伟, 张杰, 等.一种多粮复合香型白酒的酿造工艺分析与探讨[J].酿酒科技, 2019(9):35-40.
GAO Z Y, CHENG W, ZHANG J, et al.Production techniques of compound-flavor Baijiu with multiple grains as raw materials[J].Liquor-Making Science ＆ Technology, 2019(9):35-40.
[6] ZHANG R, WU Q, XU Y.Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation[J].Letters in Applied Microbiology, 2013, 57(1):11-18.
[7] 曹鹏, 贺纪正.微生物生态学理论框架[J].生态学报, 2015, 35(22):7 263-7 273.
CAO P, HE J Z.A preliminary theoretical framework of microbial ecology[J].Acta Ecologica Sinica, 2015, 35(22):7 263-7 273.
[8] 张伟建, 范文来, 徐岩, 等.沂蒙老区浓香型白酒香气成分分析[J].食品与发酵工业, 2019, 45(10):188-193.
ZHANG W J, FAN W L, XU Y, et al.Volatile aroma components in strong-aroma liquors produced in Yimeng old district[J].Food and Fermentation Industries, 2019, 45(10):188-193.
[9] 泸州老窖集团有限责任公司. 泸型酒技艺大全[M].北京:中国轻工业出版社, 2011:387-392.
LUZHOU LAOJIAO GROUP CO.LTD.The Brewing Technique Pandect of Lu-type Liquor[M].Beijing:China Light Industry Press, 2011:387-392.
[10] ZHANG L Q, WU C D, DING X F, et al.Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE[J].World Journal of Microbiology & Biotechnology, 2014, 30(12):3 055-3 063.
[11] 陷宇, 相里加雄, 张鑫.高温堆积发酵工序嵌入传统大曲清香型白酒生产工艺中的尝试[J].酿酒, 2020, 47(4):90-93.
XIAN Y, XIANGLI J X, ZHANG X.Attempt to embed high-temperature pile fermentation process in traditional fen flavor liquor making[J].Liquor Making, 2020, 47(4):90-93.
[12] 王晓丹, 徐佳, 周鸿翔, 等.酱香型大曲中分离到的阿姆斯特丹散囊菌产酶产香特性[J].食品科学, 2016, 37(11):154-159.
WANG X D, XU J, ZHOU H X, et al.Characterization of Eurotium cristatus isolated from Maotai-flavored Daqu, a traditional Chinese Maotai-flavored liquor fermentation starter, for its abilities to produce enzymes and aromas[J].Food Science, 2016, 37(11):154-159.
[13] 谭壹. 浓香型白酒糟醅优势酵母多样性及发酵特性研究[D].成都:西华大学, 2020.
TAN Y.Study on yeast diversity and fermentation characteristics of Luzhou-flavor liquor fermented grains[D].Chengdu:Xihua University, 2020.
[14] 王建科. 多粮浓香醇厚风格白酒的生产实践[J].酿酒, 2019, 46(2):76-80.
WANG J K.Study on the formation of mellow style of multi-grain Luzhou-flavor liquor in royal river wine industry[J].Liquor Making, 2019, 46(2):76-80.
[15] KIM J M, ROH A S, CHOI S C, et al.Soil pH and electrical conductivity are key edaphic factors shaping bacterial communities of greenhouse soils in Korea[J].Journal of Microbiology (Seoul, Korea), 2016, 54(12):838-845.
[16] 李富强, 李绍亮.浓香型白酒生产中的技术创新[J].酿酒, 2012, 39(4):38-42.
LI F Q, LI S L.Technological innovation in Luzhou flavor liquor making[J].Liquor Making, 2012, 39(4):38-42.
[17] TAO Y, LI J B, RUI J P, et al.Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor[J].Applied and Environmental Microbiology, 2014, 80(7):2 254-2 260.
[18] WU Q, LING J, XU Y.Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation[J].Applied and Environmental Microbiology, 2014, 80(14):4 450-4 459.
[19] 吴成, 王春晓, 王晓丹, 等.高通量测序技术在酿酒微生物多样性研究中的应用[J].食品科学, 2019, 40(3):348-355.
WU C, WANG C X, WANG X D, et al.A review of the application of high-throughput sequencing technology in analysis of the diversity of microbial communities involved in the fermentation of alcoholic beverages[J].Food Science, 2019, 40(3):348-355.
[20] 高传强. 对芝麻香型白酒风格定位及相关技术的探讨[J].酿酒科技, 2014(4):60-64.
GAO C Q.Discussion on the production techniques of sesame-flavor liquor and its style positioning[J].Liquor-Making Science ＆ Technology, 2014(4):60-64.
[21] LI X R, MA E B, YAN L Z, et al.Bacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor[J].Journal of Microbiology (Seoul, Korea), 2013, 51(4):430-438.
[22] SHA S, CHEN S, QIAN M, et al.Characterization of the typical potent odorants in Chinese roasted sesame-like flavor type liquor by headspace solid phase microextraction-aroma extract dilution analysis, with special emphasis on sulfur-containing odorants[J].Journal of Agricultural and Food Chemistry, 2017, 65(1):123-131.
