中国食品学报2024，Vol.24Issue(3)：287-297,11.DOI:10.16429/j.1009-7848.2024.03.029
红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响
Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine
摘要
Abstract
Hongqu rice wine was brewed with glutinous rice as raw material and Hongqu as starter.Monascus and Sac-charomyces cerevisiae were the core microorganisms in the brewing system.In this paper,using glutinous rice as the fer-mentation substrate,Monascus purpureus,Monascus ruber and Monascus kaoliang were combined with S.cerevisiae to study the effects of different combinations and fermentation modes(simultaneous fermentation and sequential fermentation)on the production of volatile components.A total of 89 volatile flavor compounds were identified from fermented rice wine based on headspace solid phase microextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS).Heat map analysis showed that the combined fermentation of Monascus and S.cerevisiae produced more aroma substances than the pure fermentation of Monascus,and the sequential fermentation produced more aroma substances than the simultaneous fermentation,especially the sequential fermentation of M.purpureus,M.ruber and S.cerevisiae.According to the princi-pal component analysis of volatile flavor components of different Monascus and S.cerevisiae combined fermentation,M.purpureus and M.ruber and S.cerevisiae will produce more volatile flavor components under the sequential fermentation mode,and their flavor compositions were close to each other.Through the analysis of the content difference of volatile flavor components,isobutanol,1-heptanol,(3Z)-3-nonene-1-ol,2-tetradecanol,(Z)-5-octene-1-ol,decanal,ethyl caproate,ethyl decanoate,9-decenoate,ethyl phenylacetate,ethyl acetate,1,2-dimethoxy-4-vinyl benzene,acridine were the characteristic volatile flavor substances in the combined fermentation products of Monascus and S.cerevisiae.The results of this study could provide a theoretical basis for the improvement of flavor quality and quality control in the industrial production of Hongqu rice wine.关键词
红曲菌/酿酒酵母/组合发酵/红曲酒/挥发性物质Key words
Monascus/Saccharomyces cerevisiae/combined fermentation/Hongqu rice wine/volatile flavor substance引用本文复制引用
尤文强,吕旭聪,严荧银,杨梓翊,孙金沅,张雯,韩金志,艾连中,孙宝国,倪莉..红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响[J].中国食品学报,2024,24(3):287-297,11.基金项目
国家自然科学基金面上项目(32072204) （32072204）
