红曲对黄酒挥发性风味物质的影响

研究红曲对黄酒发酵产品中挥发性风味物质的影响,为利用红曲发酵黄酒提供技术支持。试验通过向红曲中添加金属离子筛选出糖化力和酯化力较高的发酵产物,以糯米为原料,将其应用于黄酒的酿造,以不加红曲为对照,运用GC对发酵得到的黄酒产品的风味物质进行分析。结果表明,添加金属离子红曲发酵的黄酒其酯类物质含量高于对照组和无金属离子红曲发酵的黄酒,且添加红曲后黄酒中酯类物质种类多于对照组;此外,对照组中没有检测到酮类物质,而添加红曲的黄酒中检测到微量的酮类物质;同时,添加红曲的黄酒中醛类物质含量和醇类物质含量低于对照组;而红曲对黄酒中酸类物质尤其是乙酸的促进作用最为明显。主成分(PCA)分析发现,添加常规红曲和金属离子红曲都对黄酒中的风味物质组成影响较为显著。

Effects of Monascus on Volatile Flavoring Substances in Huangjiu

In order to provide technical support for the application of Monascus in Huangjiu production,we studied the influence of Monascus on the volatile flavoring substances in Huangjiu.Through adding metal ions into Monascus starter,we screened out the starter with high saccharification and esterification power,and applied it to the fermentation of Huangjiu with glutinous rice as raw material.Then gas chromatography(GC)was used to analyze the volatile flavoring substances in the produced Huangjiu.The results showed that,the content and variety of esters of Huangjiu produced by Monascus starter with metal ions was higher than that of Huangjiu produced by Monascus starter without metal ions and that of the control group(non-Monascus starter).There were no ketones in the control group,while traces of ketone substances were detected in Huangjiu produced by Monascus starter.The content of aldehydes and alcohols of Huangjiu produced by Monascus starter was lower than that of the control group.The most obvious effect of Monascus starter on Huangjiu was the promotion of acids content,especially acetic acid.Principal component analysis(PCA)found that the use of Monascus starter with/without metal ions had significant effects on the composition of volatile flavoring substances in Huangjiu.