摘要
红曲酒是以糯米为原料,以红曲作为发酵剂酿造而成的.其中红曲菌和酿酒酵母是酿造体系中的核心微生物.本文以糯米为发酵基质,选用紫色红曲菌、红色红曲菌和高粱红曲菌分别与酿酒酵母菌进行组合发酵,研究不同组合和发酵模式(同步发酵和顺序发酵)对挥发性组分生成的影响.基于顶空固相微萃取-气质联用法,从发酵的米酒中共鉴定出89种挥发性风味化合物.热图分析发现:红曲菌与酿酒酵母组合发酵明显比红曲菌纯菌发酵产生更多的挥发性物质,顺序发酵明显比同步发酵产生更多的挥发性风味物质,尤其是紫色红曲菌、红色红曲菌与酿酒酵母组合的顺序发酵.对不同红曲菌与酿酒酵母组合发酵的挥发性风味组分进行主成分分析,紫色红曲菌和红色红曲菌与酿酒酵母在顺序发酵模式下会产生更多的挥发性风味组分且其风味组成较为接近.挥发性风味组分含量差异分析表明,异丁醇、1-庚醇、(3Z)-3-壬烯-1-醇、2-十四醇、(Z)-5-辛烯-1-醇、癸醛、辛酸乙酯、癸酸乙酯、9-癸烯酸乙酯、苯乙酸乙酯、乙酸苯乙酯、1,2-二甲氧基-4-乙烯基苯等是红曲菌与酿酒酵母组合发酵产物中的特征挥发性风味物质.本研究结果可为红曲酒工业化生产中风味品质的提升与质量控制提供一定的参考数据.
Abstract
Hongqu rice wine was brewed with glutinous rice as raw material and Hongqu as starter.Monascus and Sac-charomyces cerevisiae were the core microorganisms in the brewing system.In this paper,using glutinous rice as the fer-mentation substrate,Monascus purpureus,Monascus ruber and Monascus kaoliang were combined with S.cerevisiae to study the effects of different combinations and fermentation modes(simultaneous fermentation and sequential fermentation)on the production of volatile components.A total of 89 volatile flavor compounds were identified from fermented rice wine based on headspace solid phase microextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS).Heat map analysis showed that the combined fermentation of Monascus and S.cerevisiae produced more aroma substances than the pure fermentation of Monascus,and the sequential fermentation produced more aroma substances than the simultaneous fermentation,especially the sequential fermentation of M.purpureus,M.ruber and S.cerevisiae.According to the princi-pal component analysis of volatile flavor components of different Monascus and S.cerevisiae combined fermentation,M.purpureus and M.ruber and S.cerevisiae will produce more volatile flavor components under the sequential fermentation mode,and their flavor compositions were close to each other.Through the analysis of the content difference of volatile flavor components,isobutanol,1-heptanol,(3Z)-3-nonene-1-ol,2-tetradecanol,(Z)-5-octene-1-ol,decanal,ethyl caproate,ethyl decanoate,9-decenoate,ethyl phenylacetate,ethyl acetate,1,2-dimethoxy-4-vinyl benzene,acridine were the characteristic volatile flavor substances in the combined fermentation products of Monascus and S.cerevisiae.The results of this study could provide a theoretical basis for the improvement of flavor quality and quality control in the industrial production of Hongqu rice wine.
维普
万方数据