食品与发酵工业2025，Vol.51Issue(10)：304-311,8.DOI:10.13995/j.cnki.11-1802/ts.039585
异常威克汉姆酵母强化对液态酿造红曲酒品质的影响
Impact of Wickerhamomyces anomalus enhancement on quality of liquid-fermented Hongqu rice wine
焦颂丹 1寇亚如 1蔡文琴 1熊禹蘅 2范浩伟 1付桂明 1巫小丹 1金永春 3万茵1
作者信息
- 1. 南昌大学,食品科学与资源挖掘全国重点实验室,江西南大国创院食品科技有限公司,江西南昌,330000
- 2. 深圳国际交流书院,广东 深圳,518000
- 3. 瑞金客佳红酿造股份有限公司,江西瑞金,342500
- 折叠
摘要
Abstract
Hongqu rice wine with innovative liquid-state brewing achieves higher yields and shorter fermentation time than traditional solid-state brewing while its contents of volatile compounds are lower.Wickerhamomyces anomalus with the strong ability to produce aromatic compounds,is widely utilized in the fermentation of various types of wines.In this study,W.anomalus NCUF307.1 was reinforced to the liq-uid-state brewing of Hongqu rice wine,and its physicochemical parameters,bioactive components,and volatile aromatic compounds were an-alyzed.Results showed that the reinforcement of W.anomalus NCUF307.1 was found to soften the Hongqu rice wine taste by reducing acid-ity.The content of Monacolin K in Hongqu rice wine was increased from 55.65 mg/L to 56.27 mg/L.The content of phenolic was increased from 265.50 mg/L to 302.80 mg/L and the content of flavonoid was increased from 85.45 mg/L to 92.27 mg/L,which were increased by 14.05％ and 7.98％,respectively.Meanwhile,the content of esters increased from 14.64 mg/L to 29.30 mg/L.The content of alcohols rose from 2.82 mg/L to 5.34 mg/L,in which substances with significant differences in contents included ethyl oleate,ethyl butyrate,methyl pal-mitate,ethyl phenylacetate,octyl formate,n-butyl alcohol,n-octanol,and citronellol.Principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)revealed that the reinforcement of W.anomalus NCUF307.1 resulted in differences in the composi-tion of key volatile aromatic compounds in Hongqu rice wine,and improved the flavor quality of Hongqu rice wine.关键词
异常威克汉姆酵母/红曲酒/功效成分/挥发性香气Key words
Wickerhamomyces anomalus/Hongqu rice wine/functional components/volatile aroma compounds引用本文复制引用
焦颂丹,寇亚如,蔡文琴,熊禹蘅,范浩伟,付桂明,巫小丹,金永春,万茵..异常威克汉姆酵母强化对液态酿造红曲酒品质的影响[J].食品与发酵工业,2025,51(10):304-311,8.
