循环超声波辅助黄酒后发酵风味物质的变化分析

doi:10.13304/j.nykjdb.2015.456

中国农业科技导报 ›› 2015, Vol. 17 ›› Issue (5): 142-150.DOI: 10.13304/j.nykjdb.2015.456

循环超声波辅助黄酒后发酵风味物质的变化分析

孟祥勇1,2,3,4§,冯东阳1,2§,毛健1,2,3,4*,刘双平1,2,3,4, 周志磊1,2,3,4,姬中伟1,2,3,4

(1.江南大学, 粮食发酵工艺与技术国家工程实验室, 江苏无锡 214122； 2.江南大学食品学院, 江苏无锡 214122； 3.食品安全与营养协同创新中心, 江苏无锡 214122； 4.国家黄酒工程技术研究中心, 浙江绍兴 312000)

收稿日期:2015-08-06 修回日期:2015-08-24 出版日期:2015-10-15 发布日期:2015-10-15
通讯作者: 毛健，教授，博士，主要从事食品生物技术研究。E-mail: biomao@263.net
作者简介:§孟祥勇与冯东阳为本文共同第一作者。孟祥勇|副教授|博士|主要从食品生物技术研究。E-mail：nelmeng@163.com；冯东阳|硕士研究生|主要从事食品生物技术研究。E-mail:18352512127@163.com。
基金资助:
中央高校基本科研业务费项目（JUSRP11411）；国家863计划项目（2013AA102203-06）资助。

Analysis on Changes of Flavor Substance During Late Fermentation Process of Chinese Rice Wine under Ultrasonic Circulation

MENG Xiang-yong1,2,3,4§, FENG Dong-yang 1,2§, MAO Jian1,2,3,4*, LIU Shuang-ping1,2,3,4, ZHOU Zhi-lei1,2,3,4, JI Zhong-wei1,2,3,4

(1.National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Jiangsu Wuxi 214122|2.School of Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122|3.Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu Wuxi 214122|4.National Engineering Research Center of Chinese Rice Wine, Zhejiang Shaoxing 312000, China)

Received:2015-08-06 Revised:2015-08-24 Online:2015-10-15 Published:2015-10-15

摘要/Abstract

摘要：

为探索超声波辅助黄酒发酵的工业化可行性，采用30 L循环式超声波发酵罐进行黄酒酿造，研究超声波辅助对黄酒后酵过程中酒精度、总酸、还原糖等常规理化指标的影响，分析比较了超声波辅助对黄酒后酵过程中氨基酸、有机酸、酯类物质、醛类物质、高级醇等风味物质的影响。结果表明30 L循环式超声波辅助对黄酒后酵过程中酒精度的变化影响不明显，且黄酒醪液氨基酸和酯类总含量都高于未经超声处理的样品，而黄酒发酵醪液高级醇含量均显著低于未经超声处理的样品；经聚类分析表明循环超声处理的方式能使黄酒后发酵提前达到发酵终点。该结果揭示了循环超声波辅助黄酒发酵，缩短酿造周期的可行性。

关键词: 超声波, 黄酒, 酿造周期, 挥发性风味, 聚类分析

Abstract:

In order to find out the feasibility of industrialization of ultrasound treatment used in late fermentation process of Chinese rice wine, 30 L fermentor based on ultrasonic circulation was used for Chinese rice wine brewing. This paper studied the effect of ultrasonic assisted on the routine physics and chemistry index, such as alcohol content, total acid content and reducing sugar content during late fermentation process of Chinese rice wine. It also analyzed and compared the effect of ultrasonic assisted on the flavor substance, such as amino acids, organic acids, esters, aldehydes and higher alcohols. The results showed that there was no significant difference between the alcohol content of ultrasonic circulation treated samples and control samples at the end of fermentation. The study found that the contents of amino acid and organic acid of Chinese rice wine treated by ultrasonic circulation was higher than that of the control samples. While, the content of higher alcohols of Chinese rice wine treated by ultrasonic circulation was significant lower than that of the control samples. The results of clustering analysis indicated that ultrasonic circulation could enable the post-fermentation of Chinese rice wine to fermentation in advance. This research result revealed the feasibility of shortening fermentation cycle of Chinese rice wine by ultrasonic circulation.

Key words: ultrasound, Chinese rice wine, brew cycle, volatile flavor, clustering analysis

中图分类号:

TS262.4

孟祥勇1,2,3,4§,冯东阳1,2§,毛健1,2,3,4*,刘双平1,2,3,4, 周志磊1,2,3,4,姬中伟1,2,3,4. 循环超声波辅助黄酒后发酵风味物质的变化分析[J]. 中国农业科技导报, 2015, 17(5): 142-150.

MENG Xiang-yong1,2,3,4§, FENG Dong-yang 1,2§, MAO Jian1,2,3,4*, LIU Shuang-ping1. Analysis on Changes of Flavor Substance During Late Fermentation Process of Chinese Rice Wine under Ultrasonic Circulation[J]. Journal of Agricultural Science and Technology, 2015, 17(5): 142-150.

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循环超声波辅助黄酒后发酵风味物质的变化分析

Analysis on Changes of Flavor Substance During Late Fermentation Process of Chinese Rice Wine under Ultrasonic Circulation

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