In order to explore the effect of summer and autumn tea on the major microflora in Daqu and aroma substances in Baijiu, different amounts of summer and autumn tea (5％, 10％ and 15％) were added during the Daqu-making process to prepare tea-type Daqu, and 15％ tea-type Daqu with the addition of summer and autumn tea was selected to make tea-flavor Baijiu (original wine), and ordinary Daqu and ordinary strong-flavor Baijiu (original wine) were set as control groups. Compared with the ordinary Daqu, 5％, 10％ and 15％ tea-type Daqu, the number of bacteria in 5％, 10％ and 15％ tea-type macquat decreased to different degrees, and the number of mold increased ten folds, among which, the number of mold in 15％ tea-type Daqu reached 1.9×105 CFU·g-1, and the number of yeast in 5％ and 10％ tea-type Daqu increased. The fermentability and saccharification power of the three tea-type Daqu also increased significantly. The aroma components in the two liquors were detected by Headspace solid phase microex-traction gas-chromatographymass-spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) to screen the differential aroma substances of the two liquors, and finally four dif-ferential aroma substances in the tea-flavor Baijiu were identified, namely ethyl heptanoate, ethyl laurate, ethyl caprate and ethyl benzoate. Due to the selective cultivation of microorganisms by the addition of summer and autumn tea, the mold and yeast became the dominant strains in the pre-fermentation and post-fermentation stages, respectively, and bacteria metabolically utilized the intrinsic components in summer-autumn tea to produce more acids, eventually forming ethyl heptanoate, ethyl laurate, ethyl decanoate and ethyl benzoate aroma substances. The result provides a basis for the value-added utilization of summer and autumn tea resources and the development of tea-flavor Baijiu.
summer and autumn teatea-type Daqutea-flavor Baijiugas chromatography-mass spectrometryethyl heptanoate
维普
万方数据
