降黄酒高级醇无机氮源的筛选

doi:10.3969/j.issn.1673-1689.2018.01.014

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降黄酒高级醇无机氮源的筛选
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                        10.3969/j.issn.1673-1689.2018.01.014
                    
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中图分类号:TS261.2
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Selected Inorganic Nitrogen in Reducing the Contents of Higher Alcohols from Chinese Rice Wine

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摘要:

黄酒是我国特有的酿造酒，但与其他酒种相比，其高级醇体积分数相对较高。高级醇是导致"宿醉"的关键因素。因此，降低黄酒高级醇体积分数，提高黄酒饮用舒适度成为黄酒行业重要的研究方向之一。高级醇合成受发酵体系中氮素营养状况调控。调控氮素营养状况成为降低高级醇体积分数研究的可行措施。但何种氮源是合适的降黄酒高级醇的氮源补偿剂，目前还未见报道。因此，作者以黄酒酿酒酵母为研究对象，筛选了降低黄酒高级醇体积分数的无机氮源。结果表明，（NH4）2HPO4是较好的降低黄酒高级醇体积分数的无机氮源。为了进一步验证上述结果，模拟双边发酵工艺酿酒，发现添加（NH4）2HPO4酿造的黄酒中，异丁醇体积分数降低了17.5%，异戊醇体积分数降低了20.1%，β-苯乙醇体积分数降低了15.2%。

Abstract:

Chinese rice wine was a traditional alcoholic beverage in China for thousands of years. The contents of higher alcohols are higher in Chinese rice wine than that in other wines. The previous study showed that higher alcohols were related to hangover. Thus，one of the important researches for improving the quality of Chinese rice wine may be reduce the contents of higher alcohols. The nitrogen source regulated the synthesis of higher alcohols in the system of fermentation，which may be benefit to reducing the contents of higher alcohols in Chinese rice wine. However，the type of nitrogen source is not clear in reducing the higher alcohols in Chinese rice wine. Therefore，the aim of the study was to select the type of nitrogen source in reducing the contents of higher alcohols in Chinese rice wine. The results showed that（NH4）2HPO4 was the suitable inorganic nitrogen source in reducing the contents of higher alcohols in Chinese rice wine，which led to decrease 17.5% of isobutyl alcohol，20.1% of isoamyl alcohol，and 15.2% of β-phenylethyl alcohol.

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黄桂东,徐珊珊,刘惠,毛健,傅祖康,孙国昌,周志磊.降黄酒高级醇无机氮源的筛选[J].食品与生物技术学报,2018,37(1):82-87.

HUANG Guidong, XU Shanshan, LIU Hui, MAO Jian, FU Zukang, SUN Guochang, ZHOU Zhilei. Selected Inorganic Nitrogen in Reducing the Contents of Higher Alcohols from Chinese Rice Wine[J]. Journal of Food Science and Biotechnology,2018,37(1):82-87.

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在线发布日期: 2018-03-08
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