CN114806762B - Method for reducing and controlling isoamyl alcohol production in white spirit fermentation process by regulating and controlling sugar consumption rate - Google Patents
Method for reducing and controlling isoamyl alcohol production in white spirit fermentation process by regulating and controlling sugar consumption rate Download PDFInfo
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- 241000512931 Kazachstania humilis Species 0.000 description 1
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- 239000012159 carrier gas Substances 0.000 description 1
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 1
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- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 1
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- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 239000007222 ypd medium Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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Abstract
The invention discloses a method for reducing and controlling isoamyl alcohol generation in a white spirit fermentation process by regulating and controlling sugar consumption rate, and belongs to the technical field of white spirit processing. The invention proves that the sugar consumption rate reduction in the fermentation process is an effective method for reducing the isoamyl alcohol synthesis in the white spirit fermentation process by means of different means for regulating and controlling the sugar consumption rate of yeasts (for example, increasing the initial concentration of Saccharomyces cerevisiae in fermented grains in a pool, reducing the initial fermentation temperature or reducing the saccharifying enzyme activity of Daqu). The invention adopts the Daqu with low saccharifying enzyme activity to ferment, so that the sugar consumption rate of a fermentation system is reduced by 40.3 percent, the isoamyl alcohol content is reduced by 13.3 percent, and the invention has important significance for reducing and controlling the generation of the isoamyl alcohol in the white spirit fermentation process and improving the quality of the white spirit.
Description
Technical Field
The invention relates to a method for reducing and controlling isoamyl alcohol generation in a white spirit fermentation process by regulating and controlling sugar consumption rate, and belongs to the technical field of white spirit processing.
Background
Isoamyl alcohol is an important component of higher alcohols in white spirit produced by microorganisms metabolizing during fermentation. Isoamyl alcohol has a certain contribution to the flavor of white spirit, but too high a concentration may cause the body of the wine to exhibit off-flavor and may produce a certain toxic effect. The content of isoamyl alcohol in the white spirit needs to be controlled in a proper range (less than 35mg/100 mL) while ensuring the flavor of the white spirit and improving the drinking comfort of the white spirit.
The white wine fermentation system is an open fermentation system with multiple strains participating, and the synthesis of isoamyl alcohol is not only related to the amino acid metabolism of saccharomycetes, but also influenced by various environmental factors. At present, the isoamyl alcohol synthesis in the white spirit fermentation process is mainly reduced from 3 aspects: 1. selecting yeast with low isoamyl alcohol synthesis, and reducing isoamyl alcohol synthesis from source. The saccharomycete with reducing and controlling effect in corresponding simulated fermentation system can be obtained through genetic engineering, mutation breeding, separation and purification of natural excellent strain and other measures. However, the genetically engineered bacteria are not suitable for food fermentation at present, and the reduction control effect of other strains obtained by breeding in a mixed fermentation system is not verified. 2. Reducing the proliferation amount of yeast. The common means is to add active dry yeast, but the commercial active dry yeast commonly used for adding is alcohol yeast, which is easy to cause the flavor of the white wine to be inconsistent. 3. And optimizing fermentation conditions. The carbon and nitrogen source imbalance, improper fermentation temperature and other reasons provided by the fermentation process system can cause a large amount of isoamyl alcohol synthesis, the reduction control effect of the isoamyl alcohol can be achieved by adding a nitrogen source, adding a protease preparation and adjusting the fermentation temperature, but the methods have certain specificity, different effects can occur in different fermentation systems, and sometimes even the content of the isoamyl alcohol is increased. There is therefore a need for a new process for reducing the amount of isoamyl alcohol synthesis in fermentation systems.
Disclosure of Invention
The invention aims to solve the problem of excessively high isoamyl alcohol synthesis amount in the white spirit fermentation process, and provides a method for reducing and controlling isoamyl alcohol generation.
The invention provides a method for reducing the synthesis amount of isoamyl alcohol in distilled grains of white spirit, which is to regulate and control the sugar consumption rate of the fermentation process of the distilled grains so that the sugar consumption rate is less than or equal to 15.4 g/(kg.d).
In one embodiment, the method is to control the sugar consumption rate of 1 to 3 days of fermenting the fermented grains so that the sugar consumption rate in the period is between 8.7 and 15.4 g/(kg.d).
In one embodiment, the controlling the sugar consumption rate of the fermented grains fermentation process includes, but is not limited to, adding Saccharomyces cerevisiae to the fermented grains, reducing the in-tank temperature, gradient temperature-controlled fermentation, or Daqu fermentation with low saccharifying enzyme activity.
In one embodiment, the adding saccharomyces cerevisiae is adding saccharomyces cerevisiae (Saccharomyces cerevisiae) JP3 to the in-tank fermented grains at the beginning of fermentation, and fermenting at a constant temperature of 30 ℃; the Saccharomyces cerevisiae JP3 is disclosed in paper "capability and path analysis of synthesizing isoamyl alcohol by fermented grain source saccharomycetes".
In one embodiment, the added saccharomyces cerevisiae is a seed solution to which saccharomyces cerevisiae is added; the seed liquid is obtained by inoculating Saccharomyces cerevisiae JP3 into YPD culture medium and culturing at 30deg.C 220r/min under shaking.
In one embodiment, the Saccharomyces cerevisiae JP3 is present in a 5X 10 ratio 6 ～5×10 7 The concentration of CFU/g fermented grains is inoculated into the in-pool fermented grains.
In one embodiment, the Saccharomyces cerevisiae JP3 is present in a 5X 10 ratio 7 The concentration of CFU/g fermented grains is inoculated into the in-pool fermented grains.
In one embodiment, the pooled fermented grains are prepared by thoroughly mixing Daqu and fermented grains at a ratio of 1:16 (W/W).
In one embodiment, the white spirit comprises a solid state fermented white spirit.
In one embodiment, the lowering the initial fermentation temperature is controlling the initial fermentation temperature to be between 16 ℃ and 22 ℃.
In one embodiment, the gradient temperature-controlled fermentation is performed by adopting a gradient temperature programming mode, and specifically comprises the following steps: controlling the temperature to be 18-22 ℃ within 2d of the beginning of fermentation, and increasing the fermentation temperature by 2 ℃ on the basis of the fermentation temperature of the previous day every 3-6 d of fermentation; after 7d fermentation the temperature was controlled at 30 ℃.
In one embodiment, the gradient temperature-controlled fermentation is performed by adopting a gradient temperature programming mode, and specifically comprises the following steps: controlling the temperature to 18 ℃ within 2d of the beginning of fermentation, and controlling the temperature to 20 ℃, 22 ℃, 24 ℃ and 26 ℃ for 3-6 d of fermentation every day respectively; after 7d fermentation the temperature was controlled at 30 ℃.
In one embodiment, the low saccharifying enzyme activity of the low saccharifying enzyme activity daqu is less than 250U/g.
In one embodiment, the low saccharifying enzyme activity yeast is obtained by prolonging the stock time of the yeast, and the saccharifying enzyme activity is 200-250U/g.
The invention also provides application of the method in fermented grains fermentation or production of alcoholic drinks with low isoamyl alcohol content.
The beneficial effects are that:
the invention provides a novel method for reducing the content of isoamyl alcohol in the fermentation process of white spirit by regulating and controlling the sugar consumption rate of yeast, which reduces the sugar consumption rate of isoamyl alcohol in the synthesis period in the fermentation process from more than 21.4 g/(kg.d) to less than 15.4 g/(kg.d), and reduces the synthesis amount of isoamyl alcohol by more than 13.3%. The method for reducing the sugar consumption rate in the fermentation process is proved to be an effective method for reducing the isoamyl alcohol synthesis in the white spirit fermentation process by means of different means for regulating and controlling the sugar consumption rate of yeast (for example, increasing the initial concentration of the saccharomyces cerevisiae in the fermented grains in a pool, reducing the initial fermentation temperature or reducing the saccharifying enzyme activity of Daqu), and has important significance for reducing and controlling the generation of the isoamyl alcohol in the white spirit fermentation process and improving the quality of the white spirit.
Drawings
FIG. 1 shows the quantitative analysis result of Saccharomyces cerevisiae in fermented grains; a, checking a saccharomyces cerevisiae specific primer; b, coating a Bengalia plate count yeast; c, analyzing the quantity of the saccharomyces cerevisiae in the b by a colony PCR method; wherein, SC: saccharomyces cerevisiae Saccharomyces cerevisiae, KH: kazachstania humilis, kazakhstan yeast, NC: naumovozyma castelli, saccharomyces carstrei, ND: naumovozyma dairenensis, rhizoma et seq, TD: torulaspora delbrueckii Debaryomyces sp.sp.PF: pichia fermentans, pichia pastoris fermentum, PK: pichia kudriavzevii Pichia kudriavzevii; c: saccharomyces cerevisiae control, "+" is Saccharomyces cerevisiae and "-" is non-Saccharomyces cerevisiae.
FIG. 2 is the effect of adding different concentrations of Saccharomyces cerevisiae JP3 on isoamyl alcohol production; adding different concentrations of Saccharomyces cerevisiae JP3 to influence the growth of the Saccharomyces cerevisiae in the fermented grains; b, adding Saccharomyces cerevisiae J with different concentrationsEffect of P3 on consumption of reducing sugar of fermented grains; c, adding different concentrations of Saccharomyces cerevisiae JP3 to influence the formation of isoamyl alcohol; wherein SC 5X 10 5 、SC 5×10 6 、SC 5×10 7 Respectively, the final concentration of the additive is 5 multiplied by 10 5 CFU·g -1 、5×10 6 CFU·g -1 、5×10 7 CFU·g -1 Saccharomyces cerevisiae JP3.
FIG. 3 is a graph showing the effect of initial fermentation temperature on isoamyl alcohol formation; a, influence of initial fermentation temperature on growth of saccharomyces cerevisiae in fermented grains; b, influence of initial fermentation temperature on consumption of reducing sugar of fermented grains; and c, influence of the initial fermentation temperature on the formation of isoamyl alcohol.
FIG. 4 is a graph showing the effect of Daqu saccharification enzyme activity on isoamyl alcohol production; the influence of the activity of Daqu saccharifying enzyme on the growth of Saccharomyces cerevisiae in fermented grains; b, influence of Daqu saccharifying enzyme activity on consumption of fermented grains reducing sugar; c, influence of Daqu saccharifying enzyme activity on isoamyl alcohol generation; daqu 1 is Daqu with high saccharifying enzyme activity, daqu 2 is Daqu with medium saccharifying enzyme activity, and Daqu 3 is Daqu with low saccharifying enzyme activity.
FIG. 5 is a graph showing the effect of controlling the rate of non-fermented 1-3 d sugar consumption on isoamyl alcohol production; a: adding Daqu in batches and adding yeast after fermentation to influence proliferation of Saccharomyces cerevisiae in fermented grains; b: adding Daqu in batches and adding saccharomycetes after fermentation to influence the consumption of reducing sugar in fermented grains; c: the yeast is added in batches and the effect of yeast on isoamyl alcohol production is added after fermentation.
Detailed Description
YPD medium: 20g/L peptone, 10g/L yeast extract and 20g/L glucose.
Bengalhong solid medium: peptone 5g/L, glucose 10g/L, potassium dihydrogen phosphate 1g/L, magnesium sulfate heptahydrate 0.5 g/L,1/3000 Bengal solution 100mL/L, chloramphenicol 0.1g/L, and agar 20g/L
And (5) fermenting in a pool: mixing grains (sorghum, wheat, corn, rice and glutinous rice) according to the proportion of 4.5 parts of sorghum, 2 parts of rice, 1.5 parts of glutinous rice, 1 part of wheat and 1 part of corn, and mixing the mixture with fermented grains after crushing according to the proportion of 1: (2.7-3.7) mixing, steaming, cooling, adding slurry, controlling temperature, and adding 1/16 of the weight ratioAnd uniformly mixing medium-temperature Daqu (W/W) to obtain the fermented grains in the pool. The number of Saccharomyces cerevisiae in the medium temperature Daqu is 10 2 -10 3 CFU/g, total bacteria 5X 10 6 -5×10 7 CFU/g, total mold count of 1X 10 3 ～5×10 3 CFU/g。
Determining the number of active bacteria of saccharomyces cerevisiae: accurately weighing 5.0g of fermented grains, and placing into a shake flask (containing glass beads) filled with 95mL of physiological saline. Placing in a shaking table for shaking for 30min, taking supernatant for gradient dilution, and coating on a Bengalia red plate for culturing for 1-2 d at 30 ℃. The number of Saccharomyces cerevisiae was counted after PCR verification of non-Pichia colonies in FIG. 1. Specific primers used for amplification were SC2F (GGCCAGGTTCTTGTAGCCAA) and SC2R (GCTTCCCTGAGATCGCTTCT). The specific operation is as follows: colonies were picked up into PCR tubes containing 10. Mu.L ddH2O, mixed well with 5. Mu.L of 50U/. Mu.L snail enzyme, placed in a water bath at 37℃for 10 min and then placed in-80℃for 30min. The supernatant was used as template DNA for PCR. The PCR amplification system comprises: 12.5 mu.L 2X Taq Plus Master Mix, 1. Mu.L each of the upstream and downstream primers, 3. Mu.L of template DNA and ddH 2 O7.5. Mu.L. The PCR conditions were as follows: denaturation at 94℃for 5min; repeating for 30 cycles at 94℃for 30s, 63℃for 15s, and 72℃for 15 s; extending at 72℃for 5min. The products were detected by gel electrophoresis and colonies with a PCR product of 235bp were recorded as Saccharomyces cerevisiae.
And (3) measuring the reducing sugar of fermented grains and estimating the apparent sugar consumption rate: accurately weighing 10g of fermented grains, adding 20mL of ultrapure water, performing ice bath ultrasonic treatment for 30min, centrifuging at 4 ℃ for 5min at 10 000r/min, and taking supernatant for detection and analysis. The reducing sugar content was measured by DNS and the apparent reducing sugar consumption rate was estimated using the following formula:
rate of sugar consumption (g/(kg·d))= (m 0 +m 1 -m 2 )/t；
M is in 0 : the initial reducing sugar content in the mixed fermented grains, g/kg; m is m 1 : the highest reducing sugar content, g/kg, corresponding to the time range is inspected; m is m 2 Examining the minimum reducing sugar content, g/kg, corresponding to the time range; t: fermentation time, d.
And (3) measuring the content of the fermented grains and the isoamyl alcohol: accurately weighing 10g of fermented grains, adding 20mL of ultrapure water, performing ice bath ultrasonic treatment for 30min, centrifuging at 4 ℃ for 5min at 10 000r/min, and taking supernatant for detection and analysis. Taking 5mL of a sample to be detected, adding tert-amyl alcohol with the final concentration of 6 mg/L, and detecting the content of isoamyl alcohol by adopting a headspace-gas chromatography-hydrogen ion flame detector. The column was DB-Wax (30.0mX0.32mmX0.25μm), the equilibrium temperature was 70℃and the equilibrium time was 35min. The temperature of the sample inlet is 200 ℃, the temperature of the detector is 260 ℃, and the split ratio is 3:1. Heating program: the initial temperature was 40℃for 5min, then raised to 180℃at a rate of 10℃per min for 5min. Nitrogen was used as a carrier gas at a flow rate of 9mL/min.
Example 1: reducing and controlling isoamyl alcohol by adding saccharomyces cerevisiae to regulate and control sugar consumption rate
Saccharomyces cerevisiae JP3 (the strain is separated from strong aromatic fermented grains and is disclosed in paper of fermented grain source saccharomycetes for synthesizing isoamyl alcohol and path analysis) is inoculated into YPD culture medium, and is subjected to shaking culture at 30 ℃ and 220r/min for 16-18 h, and then the culture solution is centrifuged at 5000r/min to obtain thalli, and after washing for 2 times with sterile physiological saline, the thalli is resuspended with sterile physiological saline to prepare bacterial suspension. Absorbing a certain amount of bacterial liquid to prepare 4mL bacterial suspension with the final concentration of 5 multiplied by 10 5 ，5×10 6 ，5×10 7 Inoculating CFU/g inoculum size to 250g of fermented grains in a pool, mixing thoroughly, filling into 500mL wide-mouth bottle, and sealing and fermenting at 30deg.C. The fermented grains without adding Saccharomyces cerevisiae JP3 and fermented under the same conditions are used as a control. And (3) respectively taking fermented grains in the fermentation steps of 0, 1, 2, 3, 5, 7 and 10d, and measuring the number of active bacteria of the saccharomyces cerevisiae, the reducing sugar content of the fermented grains and the isoamyl alcohol content.
The results showed that the isoamyl alcohol synthesis period in the simulated fermentation system was 1 to 7d, and the final concentration was 5X 10 compared to the control group without Saccharomyces cerevisiae JP3 7 The multiplication factor of the saccharomyces cerevisiae in the fermented grains of the saccharomyces cerevisiae JP3 of CFU/g is reduced from 5.3 to 1.3, the apparent sugar consumption rate of fermentation for 1-3 d is 13.9 g/(kg.d), the apparent sugar consumption rate is 42.3% lower than that of a control, the isoamyl alcohol synthesis amount in the fermented grains of 7d is reduced by 22.9% compared with that of the control, and the ethanol yield in the fermented grains is 5.2mL/100g, so that the yield is not significantly different from that of the control. Final concentration of 5X 10 5 CFU/g，5×10 6 The apparent sugar consumption rates of CFU/g Saccharomyces cerevisiae JP3 are 26.6 g/(kg.d) and 21.2 g/(kg.d), respectively, which are different from those of the control group (24.2 g/(kg.d))The method has the advantages of large effect, no control reducing effect, and ethanol yield of 5.7mL/100g, which is improved by 10% compared with the control group.
Example 2: reducing and controlling isoamyl alcohol by regulating initial fermentation temperature and regulating sugar consumption rate
Taking 250g of fermented grains in a pool, and sub-packaging the fermented grains in 500mL wide-mouth bottles. The fermentation was allowed to stand at 18, 22, 26 and 30℃as initial fermentation temperatures according to a gradient heating program (Table 1). Natural fermentation at 30 ℃ was used as a control. And respectively taking 0, 1, 2, 3, 5, 7, 10 and 13d fermented grains to determine the number of active bacteria of the saccharomyces cerevisiae and the reducing sugar content of the fermented grains, and taking 7d fermented grains for fermentation to determine the isoamyl alcohol content.
The multiplication times of the saccharomyces cerevisiae in the fermented grains can be reduced from 2.1 to 1.5 by taking 18 ℃ as the initial fermentation temperature, the apparent sugar consumption rate in 2d after the fermentation is started is 8.7 g/(kg.d), 59.4% of the initial fermentation at 26 ℃ is reduced, and the synthesis amount of 7d isoamyl alcohol is reduced by 22.6%. Compared with fermented grains which are initially fermented at 26 ℃, the ethanol content in the fermented grains which are initially fermented at the other three temperatures for 7d is 6.0-6.6 mL/100g, and the ethanol content is improved by 23.7-36.1% compared with a control.
TABLE 1 fermentation temperature gradients and corresponding sugar consumption rates for different groups
Note that: "-" indicates that no sampling assay was performed.
Example 3: daqu with different saccharifying enzyme activities is used for regulating and controlling sugar consumption rate and reducing and controlling isoamyl alcohol
Mixing Daqu with three different saccharifying enzyme activities (high, medium and low saccharifying enzyme activities are 388.7U/g, 306.1U/g and 228.5/U/g) with fermented grains according to the adding amount of 1/16 (W/W), weighing 250g in 500mL jar, and standing at 30deg.C for fermentation. And respectively taking 0, 1, 2, 3, 5, 7, 10 and 13d fermented grains to determine the number of active bacteria of the saccharomyces cerevisiae and the reducing sugar content of the fermented grains, and taking 7d fermented grains for fermentation to determine the isoamyl alcohol content.
The results show that the apparent sugar consumption rate of the Daqu with low saccharification enzyme activity is 15.4 g/(kg.d) 2d before fermentation, the Daqu with high saccharification enzyme activity is reduced by 40.3%, and the synthesis amount of 7d isoamyl alcohol is reduced by 13.3%. Apparent sugar consumption rates in 2d fermentation of Daqu with high saccharifying enzyme activity and Daqu with medium saccharifying enzyme activity are 25.7 g/(kg.d) and 16.8 g/(kg.d), respectively, the apparent sugar consumption rate of Daqu with medium saccharifying enzyme activity is reduced by 34.8% compared with control, and the isoamyl alcohol content is reduced by 10.3%. Compared with the Daqu with high saccharifying enzyme activity, the ethanol content in the fermented grains of the Daqu with medium saccharifying enzyme activity and the Daqu with low saccharifying enzyme activity is respectively improved by 6.2 percent and 0.6 percent, and the content is between 4.8 and 5.1mL/100g without obvious difference.
Comparative example 1 batch addition of Low-Activity Daqu reduced isoamyl alcohol
The mass ratio of the low-activity Daqu (saccharifying enzyme activity 243.1U/g) to the fermented grains is 1:16; dividing the Daqu into two parts by mass, wherein one part of Daqu and fermented grains are mixed with 1:32, 250g of the mixture is taken in a 500mL wide-mouth bottle, the mixture is placed in a 30 ℃ condition for sealing fermentation, and after 3d of fermentation, another part of Daqu is added and mixed uniformly.
The result shows that the consumption rate of reducing sugar is 11.3 g/(kg.d) before fermenting the fermented grains added with the low-activity Daqu in batches, the consumption rate of sugar for fermenting 3-5 d is 2.3 g/(kg.d), the content of isoamyl alcohol is 20.2mg/kg, and the content of ethanol in the fermented grains is 5.7mL/100 g.
Comparative example 2 fermentation 2 nd to 3d addition of Saccharomyces cerevisiae JP3 controlled-release isoamyl alcohol
Mixing high-activity Daqu (saccharifying enzyme activity 523.2U/g) with fermented grains at a mass ratio of 1:16, packaging into wide-mouth bottles according to 250g/500mL, and sealing at 30deg.C for fermentation. Saccharomyces cerevisiae JP3 is added respectively during fermentation for 2d and 3d to make the concentration of the strain in fermented grains be 5×10 6 CFU/g, mixing uniformly, and sealing and fermenting at 30 ℃.
The results showed that the consumption rate of reducing sugar before fermentation was 11.5 g/(kg.d), the consumption rate of sugar after fermentation was 12.2. 12.2 g/(kg.d), and the isoamyl alcohol content was 25.8mg/kg. The method shows that the addition of the saccharomyces cerevisiae for 2-3 d fermentation has no effect on reducing and controlling the isoamyl alcohol, and the ethanol content in fermented grains is 5.8mL/100g.
Comparative example 3 fermentation Using Daqu with high saccharification enzyme Activity
Mixing high-activity Daqu (saccharifying enzyme activity 523.2U/g) with fermented grains at a mass ratio of 1:16, and fermenting. And (3) respectively taking fermented grains in 0, 1, 2, 3, 5, 7 and 10d of fermentation to determine the number of active bacteria of the saccharomyces cerevisiae, the reducing sugar content of the fermented grains and the isoamyl alcohol content of 7d of fermentation. The results showed that the consumption rate of reducing sugar before fermentation was 12.7 g/(kg.d), the consumption rate of sugar after fermentation was 16.2 g/(kg.d), the isoamyl alcohol content was 20.2mg/kg, and the ethanol content in the fermented grains was 5.6mL/100g.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (4)
1. A method for reducing the synthesis amount of isoamyl alcohol in distilled grains of white spirit is characterized in that the sugar consumption rate of the 1 st to 3 rd days in the fermentation process of the distilled grains is regulated and controlled to be 8.7g to 15.4 g/(kg.d); the sugar consumption rate of the fermentation process of the fermented grains is regulated by adding saccharomyces cerevisiae into the fermented grains, reducing the temperature of the fermented grains, and carrying out gradient temperature control fermentation or Daqu fermentation with low saccharifying enzyme activity; the adding of the saccharomyces cerevisiae refers to adding of saccharomyces cerevisiae JP3; the gradient temperature control fermentation is carried out within 2 days of the beginning of fermentation, the temperature is controlled to be 18-22 ℃, and the fermentation temperature is increased by 2 ℃ on the basis of the fermentation temperature of the previous day for 3-6 days; controlling the temperature to be 30 ℃ after fermenting 7 d;
the added Saccharomyces cerevisiae is added at the beginning of fermentation at a ratio of 5×10 6 ~5×10 7 Adding saccharomyces cerevisiae JP3 into the concentration of CFU/g fermented grains;
the saccharifying enzyme activity of the low saccharifying enzyme activity Daqu is lower than 250U/g;
the reduction of the pond entering temperature is to control the initial fermentation temperature to 18-22 ℃.
2. The method according to claim 1, wherein the low saccharifying enzyme activity daqu is mixed with fermented grains in a mass ratio of 1:16.
3. Use of the method according to claim 1 or 2 in the fermentation of fermented grains.
4. Use of the method according to any one of claims 1 to 3 for the production of alcoholic drinks with low isoamyl alcohol content.
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