Chen Chen, Liu Zheng, Zhou Wenya, Tian Huaixiang, Huang Juan, Yuan Haibin, Yu Haiyan
Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
Front Microbiol. 2021 Sep 20;12:716281. doi: 10.3389/fmicb.2021.716281. eCollection 2021.
In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography-mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.
在本研究中，利用酒药的核心微生物菌种制备人工发酵剂来生产中国米酒（CRW）。比较了用传统酒药、商业发酵剂和我们的人工发酵剂发酵的CRW样品的发酵活性和风味特征。确定了人工发酵剂冻干的最佳保护剂组合为15.09%脱脂乳、4.45%聚乙二醇、1.96%谷氨酸钠和11.81%麦芽糊精。对比分析表明，三个CRW样品的乙醇含量相似。用人工发酵剂发酵的CRW样品的总酸含量（7.10 g/L）接近用酒药发酵的样品（7.35 g/L），但高于用商业发酵剂发酵的样品（5.40 g/L）。电子鼻分析表明，用酒药和人工发酵剂发酵的CRW样品的嗅觉指纹图谱相似。对于上述两个样品，气相色谱-质谱法测定的风味特征表明，香气化合物的种类和含量存在一些差异，但关键气味物质（气味活性值≥1），如乙酸异戊酯、乙酸乙酯、苯乙醇和异戊醇，是相似的。
