摘要
芳香醇是影响黄酒及料酒香气的重要化合物,其浓度对产品品质影响较大。不同的酵母菌株在发酵过程中代谢副产物的含量存在显著差异。本文以黄酒酵母HJ与酿酒酵母模式菌BY4743的黄酒发酵过程为研究对象,研究黄酒酵母对黄酒芳香醇的影响及原因。结果表明,前酵过程中芳香族氨基酸的释放与芳香醇的含量呈正相关,芳香醇主要由发酵原料中带来的氨基酸通过艾利希途径产生,HJ中25.16%的芳香族氨基酸被转化为游离氨基酸,是BY4743的2.34倍,其中45.32%用于酵母生长代谢和芳香醇合成,相比较于模式菌株BY4743,黄酒酵母HJ有更高的蛋白酶活力,这也使得其具有更强的原料氨基酸释放能力和利用率,从而使得HJ产芳香醇的量比BY4743提高了20%。研究还发现,在黄酒料酒生产过程中除了更换优质的酵母菌株外,也可以通过控制蛋白酶的活力来控制芳香醇的浓度,这对黄酒与料酒芳香醇含量的控制具有重要意义。
Aromatic alcohols are an important group of compounds that affect the aroma of Huangjiu and cooking wine, and their concentration has great impact on the product quality. There are significant differences in the content of metabolic by-products of diffe rent yeast strains during fermentation. To explore the effects of Huangjiu yeasts on the aromatic alcohol content in Huangjiu and the reasons, we studied the fermentation processes of Huangjiu yeast HJ and Saccharomyces cerevisiae model strain BY4743. The results showed that the release of aromatic amino acids during the pre-fermentation process and the content of aromatic alcohols were positively related. Aromatic alcohols were mainly produced by the amino acids brought by the fermentation raw materials through the Ehrlich pathway. 25.16 % of the aromatic amino acids in HJ were converted to free amino acids(2.34 times that of BY4743), of which45.32 % were used for yeast growth, metabolism and aromatic alcohol synthesis. Compared with the model strain BY4743, Huangjiu yeast HJ had higher protease activity, which endowed it with higher amino acid release capacity and utilization rate. As a result, the amount of aromatic alcohols produced by HJ was 20 % more than that by BY4743. In the production of Huangjiu and cooking wine,in addition to adopting high-quality yeast strains, controlling the activity of protease is also a way to control the concentration of aromatic alcohols. This study is of great significance in the control of the concentration of aromatic alcohols in Huangjiu and cooking wine.
作者
周佳冰
张雅卿
刘双平
徐岳正
周建弟
毛健
ZHOU Jiabing;ZHANG Yaqing;LIU Shuangping;XU Yuezheng;ZHOU Jiandi;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology,School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122;Institute of Food Biotechnology,Jiangsu Industrial Technology Research Institute(Rugao JN University Institute of Food Biotechnology Co.Ltd.),Nantong,Jiangsu 226500;National Engineering Research Center for Huangjiu,Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing,Zhejiang 312000,China)
出处
《酿酒科技》
2020年第10期30-37,共8页
Liquor-Making Science & Technology
基金
国家重点研发计划(2018YFD0400401
2017YFD0400103)
国家自然科学基金(面上项目:31771968
青年项目:31701593)
中央高校基本科研业务费专项资金资助(2050205)
2019江苏省科协青年科技人才托举工程
国家轻工技术与工程一流学科自主课题(LITE2018-13)
江苏省自然科学基金(BK20171405)。
关键词
黄酒
芳香醇
酿酒酵母
发酵
Huangjiu
aromatic alcohol
Saccharomyces cerevisiae
fermentation
