Regulation Effects of Ammonium Salt Compensation on the Formation of Higher Alcohols and Flavor Quality in the Brewing Process of Hongqu Rice Wine

被引：0
作者：
Yang, Ziyi [1 ,2 ]
Hou, Siwen [1 ,2 ]
Liang, Zihua [1 ,2 ]
Wu, Qi [1 ,2 ]
Yuan, Yujie [1 ,2 ]
Qiu, Yuntao [3 ]
Ni, Li [1 ,2 ]
Lü, Xucong [1 ,3 ]
机构：
[1] Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang
[2] Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou
[3] Fujian Huizelong Alcohol Co., Ltd., Fujian, Ningde
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 12期
关键词：
ammonium salt compensation; higher alcohols; Hongqu rice wine; Saccharomyces cerevisiae; volatile flavor components;
D O I：
10.16429/j.1009-7848.2024.12.015
中图分类号：
学科分类号：
摘要：
Objective: The purpose of this study was to explore the regulation effects of ammonium salt compensation on the formation of higher alcohols and flavor quality in the brewing process of Hongqu rice wine. Methods: By using the headspace solid phase microextraction, gas chromatography–mass spectrometry combined with sensory evaluation and analysis, the effect of ammonium salt compensation on the reduction and regulation of higher alcohol metabolism in Saccharomyces cerevisiae was also verified by functional microbial combination fermentation. Results: The addition of ammonium dihydrogen phosphate and diammonium dihydrogen phosphate could reduce the content of higher alcohols in Hongqu rice wine, and the addition of 400 mg N/L ammonium dihydrogen phosphate had the best reduction effect on the total amount of higher alcohols in Hongqu rice wine, with the reduction rate reaching 35.79%, which can also significantly increased the contents of ethyl acetate, ethyl butyrate, ethyl caproate and ethyl caprylate in Hongqu rice wine, and effectively enhanced the characteristic aroma of fruit, sauce, floral and woody, and reduce the bad taste of astringency, bitter and spicy in Hongqu rice wine. In addition, based on the functional microbial combination fermentation system, ammonium salt compensation (400 mg N/L ammonium dihydrogen phosphate) has a significant reduction effect on the metabolism of higher alcohols in Saccharomyces cerevisiae fermentation, with a reduction rate of 28.99%. Conclusion: Ammonium salt compensation, especially ammonium dihydrogen phosphate compensation (400 mg N/L), can obviously reduce the formation of higher alcohols in the brewing of red koji rice wine, and improve the flavor quality of red koji rice wine. The research results will promote the application of ammonium salt compensation technology in the brewing industry of Hongqu rice wine, and provide scientific basis for improving the drinking safety and flavor quality of Hongqu rice wine. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：163 / 177
页数：14
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