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首页> 外文期刊>Journal of the Institute of Brewing >Effect of 'wheat Qu' on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)
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Effect of 'wheat Qu' on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)

机译：“小麦曲”对黄酒发酵过程和挥发性风味物质的影响

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摘要

Wheat Qu is a unique saccharifying agent used for Chinese rice wine brewing. In recent years, the impact of wheat Qu on Chinese rice wine flavour has attracted great interest. In this study, Chinese rice wine fermentations were conducted with different saccharifying agents (wheat Qu and mixed commercial enzymes) to study the effect of wheat Qu on the fermentation process and aroma characteristics of Chinese rice wine. Our results showed that wheat Qu not only acted as a saccharifying agent, but also increased yeast activity and the formation of aroma compounds. A higher yeast growth and fermentation rate, in addition to a lower yeast death rate, were observed when wheat Qu was used as a saccharifying agent. Global analysis of the aromatic profiles revealed that the use of wheat Qu greatly promoted the formation of the aroma compounds during a Chinese rice wine fermentation. The concentrations of the volatile phenolic compounds and higher alcohols were higher in the Chinese rice wine samples fermented with wheat Qu. It was concluded that the role of wheat Qu cannot simply be replaced by commercial enzymes and that the Chinese rice wine aromatic profiles can be modulated depending on the amount of wheat Qu used in the fermentation.
机译：小麦曲是一种用于中国黄酒酿造的独特糖化剂。近年来，小麦曲对中国黄酒风味的影响引起了极大的兴趣。在这项研究中，中国黄酒用不同的糖化剂（小麦曲和混合的商业酶）进行发酵，以研究小麦曲对中国黄酒发酵过程和香气特性的影响。我们的结果表明，小麦曲不仅可以作为糖化剂，而且还可以提高酵母活性和形成香气化合物。当使用小麦曲作为糖化剂时，除了较低的酵母死亡率之外，还观察到较高的酵母生长和发酵速率。对香气特征的全球分析表明，使用小麦曲极大地促进了中国黄酒发酵过程中香气化合物的形成。在用小麦曲发酵的中国黄酒样品中，挥发性酚类化合物和高级醇的浓度较高。得出的结论是，小麦曲霉的作用不能简单地被商业酶所取代，中国黄酒的芳香特性可以根据发酵中使用的小麦曲霉的数量进行调节。

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  • 来源
    《Journal of the Institute of Brewing》 |2013年第2期|71-77|共7页
  • 作者

    Shuang Chen; Yan Xu;

  • 作者单位

    State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China;

    State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China;

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

    Chinese rice wine; wheat Qu; aroma compounds; simultaneous saccharification and fermentation;

    机译：中国黄酒;麦曲;香气化合物;同时糖化和发酵;

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