白酒大曲功能微生物与酶系研究进展

中国白酒有着悠久的历史,是世界著名六大蒸馏酒之一。酒曲是我国白酒必不可少的发酵剂,为白酒发酵提供必要的糖化力、酒化力和风味前体,并承载着发酵的启动和顺利进行所必需的微生物菌群和各类功能酶系。作为影响白酒品质、类型和风格的粗酶制剂,众多研究都聚焦于揭示酒曲中微生物和相关酶系的功能、作用和类群的奥秘。该文从酒曲原料、制作、发酵、成熟等工艺过程出发,阐述各工艺过程的要求和特点,分析酒曲发酵和成熟过程中各类微生物类别和作用,以及多种酶系的功能,并在此基础上对大曲微生物、酶系和白酒酿造研究方面提出展望。     

不同酒曲酶系与发酵性能的比较研究

对红星酒曲、牛栏山酒曲、皇台酒曲和德山大曲酒曲进行了比较研究。结果表明,这4种酒曲中的淀粉和蛋白质含量较高。清香型牛栏山和红星酒曲的液化型淀粉酶、糖化酶和蛋白酶活力总体要高于浓香型德山大曲和皇台酒曲,红星酒曲和皇台酒曲的纤维素酶和脂肪酶分别显著高于牛栏山酒曲和德山大曲酒曲,但果胶酶和聚半乳糖酸酶活力差异均不显著。糖化醪与发酵醪相比,其主要成分有明显变化,发酵醪水分含量和酸度明显高于糖化醪,糖化醪经发酵后,还原糖和总糖急剧下降,酒曲的酒化力较高。红星酒曲所产白酒的酸度最高。皇台酒曲所产白酒的总酯含量显著高于红星和牛栏山白酒;甲醇含量均符合国家标准。     

中国白酒酿酒微生物研究概述

概述了当前大曲白酒酒曲微生物、酒醅微生物、窖泥微生物的研究情况,以及当前对酿酒微生物的研究方法,并对酿酒微生物研究进行了分析和展望。为白酒生产中酿造微生物的研究提供思路,为白酒的理论与实践研究奠定基础。     

白酒大曲微生物酶系研究进展

大曲既是大曲酒生产的重要物质基础,也是我国最早、最原始的粗酶制剂。 大曲具有糖化、发酵、酒化和生香等功能,不但为 大曲酒的发酵、成香提供必不可少的微生物菌群和风味前驱物,还提供发酵所必须的丰富的生物催化剂-酶类。 随着对大曲中微生物 功能、微生物与酶关联地深入研究,使大曲酶系的重要性逐渐凸显出来。 大曲中各类酶系的特点与功能,不仅影响着大曲酒的出酒 率,也赋予各类大曲酒独具个性的酒体风格,更是决定大曲酒品质的重要因素。该文主要对不同大曲菌系与酶系关系进行概述,着重 介绍大曲主要功能酶的分类、作用、来源以及应用研究情况,以期为大曲菌系、酶系的深入研究打下基础。     

中国近代酿酒微生物研究史料

中国酿酒历史源远流长,对酿酒微生物的研究始于近代。日本人齐藤在1904年就对我国的绍兴酒酿造的丝状菌进行了研究,我国对中国酒曲微生物的研究始于20世纪30年代初。老一辈的科技人员的研究成果及文献,对中国酒曲微生物的种类及分布、菌粪学、酒曲的效用等均作了较详细的记载。这些重要参考史料对研究中国酿酒微生物很有帮助。     

清香型大曲淀粉水解酶系解析

对清香型大曲中可能存在的淀粉代谢相关酶类及各自催化作用进行全面分析,并从Brenda数据库中搜索酿酒相关的淀粉水解酶,了解不同来源淀粉水解酶类的酶学特征,并从基因组角度分析酿酒微生物合成的淀粉代谢酶类,对酿酒微生物有更深入的认识,为选育理想的酿酒微生物提供理论依据。     

宏蛋白质组学在酒曲酶学及蛋白组成功能研究中的应用

宏蛋白质组学技术能够对特定样品中微生物菌群代谢产生的全部蛋白质进行大规模研究,还能直观地揭示研究对象中微生物与代谢蛋白的功能及其相互关系,是未来解析酒曲中酶和蛋白质的组成及其功能、探究酒中风味物质的产生机理及提升其风味品质的重要手段和研究方向。本文综述了宏蛋白组学的研究方法及策略,介绍了其在酱香高温大曲、清香中温大曲及黄酒麦曲酶学及蛋白组成功能研究中的应用,并对其在酒曲研究中的应用作了展望。     

酒曲微生物菌群对酿造酒产品风味影响的研究进展

中国传统酿造过程中,酒曲是酿造酒必不可少的辅料,是酿酒微生物的载体,是造就酒体特征风味的关键因素。该文总结了中国以酒曲酿造的发酵酒（黄酒）和蒸馏酒（白酒）中的风味物质及各种酒曲中酿酒微生物的组成,综述酒曲中微生物对酒体风味的影响,以期为酒曲的标准化生产提供参考。     

浓香型习酒架式大曲微生态研究

将分子生物学技术与传统微生物培养技术等研究方法有效结合,从制曲发酵过程中微生物量化分析、大曲优势微生物菌群的鉴定,以及酒曲微生物菌群多样性3个方面对浓香型习酒架式大曲微生态进行了系统全面的比较学研究,探讨了大曲生产体系微生物区系的形成和演变规律,为揭示黔派浓香型习酒酿酒微生态学特征奠定了基础。     

平坝窖酒兼香型大曲发酵中的微生物变化探索

俗话说"大曲是酒之骨",在酿酒中占据着非常重要的地位,是影响酒品质的重要原因之一。大曲发酵主要是通过大曲中的微生物变化而影响的,所以研究大曲发酵中微生物的变化,能够分析出大曲发酵的过程。本文主要对贵州老牌名酒平坝窖酒兼香大曲发酵中的微生物变化进行分析。     

Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Ethyl carbamate (EC), which has been confirmed as probably carcinogenic to humans, can be formed during the alcoholic fermentation of Chinese rice wine. In this study, EC and two possible precursors (urea and arginine) were analysed in wines fermented from rice processed by enzymatic extrusion liquefaction pretreatment, with different wheat Qu content gradients from 6 to 18% (dry basis, d.b.). The EC concentration decreased 22.5% with the addition of wheat Qu reduced to 6% for the enzymatic extrusion‐processed rice wine (EE). Moreover, although the arginine was generated 6.33–8.39 times higher in the enzymatic extruded rice, instead of the traditional treated rice at the same wheat Qu level, the corresponding level of urea formed from arginine was not high in the EE. In addition, rice treated by extrusion combined with enzymatic hydrolysis was found to be more utilizable and fermentable, and the lost quality of the final traditional rice wine with the low wheat Qu level (6–14%) could be improved using enzymatically extruded rice as the fermenting material. Therefore, it may be feasible to inhibit EC accumulation in Chinese rice wine by wheat Qu control, combined with enzymatic extrusion pretreatment for rice. Copyright © 2015 The Institute of Brewing & Distilling     

大曲酒糖化阶段一株优势细菌分离鉴定

大曲酒发酵过程中,淀粉质为主要原料,在曲粉、窖泥和环境微生物的作用下水解为葡萄糖等可发酵性糖,同时在糖化的过程中,这些可发酵性糖在酵母和其它一些微生物的发酵作用下转化成乙醇。实验模拟发酵体系,通过监测糖化酶变化,结合微生物手段,挑选出糖化阶段优势细菌。经分子鉴定为地衣芽孢杆菌。地衣芽孢杆菌来源广泛,通过环境诱导可产生耐高温淀粉酶,利于酿造的生产。     

Ferulic Acid Release and 4‐Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation

The release of ferulic acid (FA) and the subsequent enzymatic decarboxylation to 4‐vinylguaiacol (4‐VG) were nearly ubiquitous during the production of Chinese rice wine. To evaluate the release of FA and the transformation to 4‐VG, the levels of FA and 4‐VG were determined by high performance liquid chromatography (HPLC) and gas chromatography‐mass spectrum (GC‐MS), respectively. During rice wine brewing, the concentrations of FA and 4‐VG increased as fermentation time prolonged, with a rapid rise in days 1 to 5 of the main fermentation and followed by a slower rise from the 6th day post inoculation. FA and 4‐VG levels in mashes, fermented by yeast with wheat Qu, were significantly higher than those in mashes fermented by yeast using commercial enzyme additions. The release of FA from rice by wheat Qu involves an enzymatic release mechanism. The levels of FA and 4‐VG from rice flour by wheat Qu rose gradually during the first 24 h and then tended to stabilize. The capacity of yeasts to decarboxylate phenolic acids (Pof⁺ phenotype) was absent in most rice wine brewing yeasts. These results suggest that the production of FA and 4‐VG originated from materials in the wheat Qu rather than by the yeast during Chinese rice wine brewing and fermentation.     

有机酸对大曲酒品质影响分析

有机酸是白酒生产过程中的重要物质,贯穿于整个白酒生产过程,与培曲、窖泥、发酵中微生物生长、酶及生化反应等有密切的关系;作为白酒的主要呈味物质,对半成品及成品白酒的独特风格、口感等有着重要的影响。     

三种原料对种曲微生物种类及变化影响研究

以早籼米、杂交粮和糯米为原料制备种曲,探讨其生产过程中微生物种类变化,并对分离菌株进行鉴定。结果表明,3种种曲中酵母菌、细菌、乳酸菌均呈上升趋势,早籼米和杂交粮种曲二烧时酵母菌最高,分别为4.7×109 CFU/g和6.2×109 CFU/g,糯米种曲三烧时酵母菌最高,为1.2×109 CFU/g;杂交粮种曲在二烧时细菌、乳酸菌最高,分别为2.4×1010 CFU/g和3.2×1010 CFU/g;早籼米、杂交粮、糯米种曲中霉菌先下降至二烧时最低,分别为3.8×104 CFU/g、7.1×103 CFU/g、7.5×103 CFU/g,之后上升至四烧时最高,分别为1.7×105 CFU/g、2.3×105 CFU/g、4.2×105 CFU/g。共分离纯化126株菌,其中酵母菌37株,主要为荚复膜孢酵母（Saccharomycopsis capsularis）、库德毕赤酵母（Pichia kudriavzevii）和三叶酵母（Saccharomyces mikatae）;霉菌29株,主要为横梗霉（Lichtheimia ramose）;细菌60株,主要有蔬菜芽孢杆菌（Bacillus oleronius）和乳酸片球菌（Pediococcus acidilactici）。     

Quantification of time trends in vintage scores and their variability for major wine regions of Australia

This paper quantifies time‐trends of vintage scores and their variability in 24 wine regions of Australia. Our working hypotheses are that, owing to improved crop husbandry and winemaking techniques, (1) vintage scores had increased with time, and (2) variability in vintage scores had decreased with time, whereas (3) interactions between improved technologies and climate should be reflected in temperature‐related time trends of vintage score and its variability. Published data were used to calculate rates of change in vintage score and its variability for the period 1980–2005. Rates were calculated as the slopes of regressions between two dependent variables, i.e. 3‐year running average of vintage score (10‐point scale) and 3‐year running coefficient of variation of vintage score (%), and year of vintage as independent variable. The statistical agreement (r= 0.86, P < 0.05) between rates of change in vintage score derived from two independent sources indicated the vintage scores used in this analysis were fairly robust. Our analysis supported the hypotheses of improvement in vintage score and reduction in variability. More importantly, we provide a quantitative assessment of these trends: the rate of change in vintage scores averaged 0.09 per year, ranged from –0.07 to 0.20 per year, was dominantly positive (35 out of 48 cases), and significant (P < 0.05) in 29 cases, whereas the rate of change in variability of vintage scores averaged –0.52%/year, ranged from –2.1 to 0.8%/year, was dominantly negative (37 out of 48 cases), and significant (P < 0.05) in 19 cases. Consistent with hypothesis 3, the rate of change in vintage score for red wine and the rate of change in variability of vintage score for white wine, were inversely related to temperature (long‐term daily mean during the month prior to harvest in each of the regions). By contrast, the rate of change in vintage score for white wine and the rate of change in variability of vintage score for red wine were unrelated to daily mean regional temperature. Owing to the intricate correlations between climate variables, however, the associations between change in vintage scores and temperature cannot be interpreted in terms of cause and effect.     

Microbiological and Enological Parameters during Fermentation of Musts from Poor and Normal Grape-Harvests in the Region of Alicante (Spain)

Must and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during vinification for physicochemical and microbiological characteristics. The 1986 vintage would be considered abnormal or poor vintage because of higher rainfall at harvest, and the 1987 one a normal vintage. Low reducing sugars and high volatile acidity at the beginning of the poor fermentation was observed as compared to normal vinification. The yeast population showed atypical evolution through the process since oxidative yeasts were isolated in the first stages of the poor vinification.     

Vintages and weather: a comparison between Bordeaux and burgundy

The purpose of this short paper is to examine the vintage charts from 1949 to 2014 for Bordeaux and Burgundy regions and apply Ashenfelter’s models to estimate the relationship between vintage and weather and compare the results between Bordeaux and Burgundy. The results show that the impact of temperature during the growing season and rain during the harvest season is similar in Bordeaux and Burgundy but also for red and white wines.     

广西全州小曲与湖南平江小曲的比较研究

研究了广西全州小曲和湖南平江小曲的培养基组成、生产工艺、酒曲中微生物的种类、数量以及糖化力、酒化力，并通过差异分析了各因素对酒曲发酵力的影响。     

年份酒的鉴定与管理研究

介绍了目前市场上年份酒的现状,并对年份酒鉴定目前研究现状,技术水平,先进水平进行论述.提出从两方面解决年份酒的问题:1.加大对年份酒鉴定技术的科研攻关,寻找年份酒中特征成份与白酒年分之间的关系,制定出科学的年份酒鉴定方法;2.国家相关部门需要加强对年份酒问题的重视,制定一套针对年份酒的管理办法,从而对年份酒市场形成有效的监管.