Study on Influencing Factors of Nongxiangxing Baijiu Fermentation Without Cellar-mud Based on Microbial Immobilization
In this experiment,Nongxiangxing baijiu was fermented by immobilizing functional microorganisms in cellar mud using loofah as carrier.The effects of carrier addition amount,yeast addition amount,fermentation time and carrier addition method on flavor substances in the fermented grains and body of Nongxiangxing baijiu without cellar mud were investigated.redundancy analysis(RDA)was used to determine the main factors affecting the contents of four esters in liquor.The results showed that the moisture content of fermented grains was not affected by different factors,but the acidity of fermented grains increased with the increase of the carrier addition amount,the fermentation amount and the fermentation time.A total of 79 compounds were detected in the wine body,of which 26 compounds were detected in the wine body without immobilized carrier.Combined with redundancy analysis,it was found that the ethyl caproate content in wine body had the strongest correlation with carrier addition method,followed by fermentation time.The ethyl butyrate was positively correlated with the fermentation time,while the ethyl acetate was positively correlated with the amount of carrier and curd.Therefore,in the subsequent production operation,the fermentation conditions can be properly regulated to improve the content of four esters in the wine body.This study proved that it is feasible to produce Nongxiangxing baijiu with complex caproic acid bacteria fixed by loofah Nongxiangxing baijiu instead of cellar mud,and provided a reference for the fermentation process of Nongxiangxing baijiu without cellar mud.
Nongxiangxing baijiuFermentation without mudImmobilizationFour estersRedundancy analysis
万方数据
维普
