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首页> 外文期刊>Food Chemistry >Pre-fermentation of malt whisky wort using Lactobacillus plantarum and its influence on new-make spirit character
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Pre-fermentation of malt whisky wort using Lactobacillus plantarum and its influence on new-make spirit character

机译：使用乳酸杆菌的乳房威士忌麦芽汁的预发酵及其对新制作精神特征的影响

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摘要

Distillery fermentations are non-sterile, which allow bacterial communities to flourish, typically towards the end of fermentation. The effect of beginning the bacterial fermentation at the start of fermentation was investigated. Wort was treated for 48 h using a commercial strain of Lactobacillus plantarum followed by fermentation using a distilling strain of Saccharomyces cerevisiae.The treated wash showed a substantial increase in lactic, acetic and succinic acids Sensory analysis determined that the spirit produced with bacterial treatment were significantly different (p 0.05) and chemical analysis demonstrated an increase in the production of ethyl acetate.These results show that pre-treatment using species of Lactobacillus could be utilised to alter the quality of new-make spirit in a distillery. By using bacterial cultures present in the surroundings or raw materials, distillers could allow naturally occurring or commercially available microflora to be added thus enhancing flavour development during fermentation and producing different spirit characters.
机译：酿酒厂发酵是非无菌的，其允许细菌群落蓬勃发展，通常朝向发酵结束。研究了在发酵开始时开始细菌发酵的效果。利用乳酸杆菌的商业菌株治疗麦芽虫治疗，然后使用蒸馏菌酿酒酵母的蒸馏菌株进行发酵。治疗的洗涤液显示出大量增加的乳酸，醋酸和琥珀酸感官分析，确定用细菌治疗产生的精神显着显着不同（P <0.05）和化学分析证明了乙酸乙酯的产生增加。这些结果表明，使用乳酸杆菌种类的预处理可用于改变酿酒厂的新品质的质量。通过使用周围环境或原料中存在的细菌培养物，蒸馏器可以允许自然的或可商购的微生物群或可商购的微生物群，从而增强发酵过程中的风味发育并产生不同的精神特征。

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  • 来源
    《Food Chemistry》 |2020年第1期|126605.1-126605.9|共9页
  • 作者

    Reid Struan James; Speers Robert Alexander; Willoughby Nik; Lumsden William Bain; Maskell Dawn Louise;

  • 作者单位

    Heriot Watt Univ Int Ctr Brewing & Distilling Sch Engn & Phys Sci Edinburgh Midlothian Scotland|Heriot Watt Univ Sch Engn & Phys Sci Inst Biol Chem Biophys & Bioengn Edinburgh Midlothian Scotland;

    Heriot Watt Univ Int Ctr Brewing & Distilling Sch Engn & Phys Sci Edinburgh Midlothian Scotland|Dalhousie Univ Canadian Inst Fermentat Technol Halifax NS Canada;

    Heriot Watt Univ Sch Engn & Phys Sci Inst Biol Chem Biophys & Bioengn Edinburgh Midlothian Scotland;

    Glenmorangie Co Leith St Edinburgh Midlothian Scotland;

    Heriot Watt Univ Int Ctr Brewing & Distilling Sch Engn & Phys Sci Edinburgh Midlothian Scotland|Heriot Watt Univ Sch Engn & Phys Sci Inst Biol Chem Biophys & Bioengn Edinburgh Midlothian Scotland;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Whisky; Fermentation; Organic acids; Bacteria; Lactobacillus plantarum;

    机译：威士忌;发酵;有机酸;细菌;乳酸杆菌;

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