Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine

被引：31

作者：

Zhong, Xianfeng ^{[1
,2
,3
,4
,5
]}

Wang, Ali ^{[1
,2
,3
,4
,5
]}

Zhang, Yubo ^{[1
,2
,3
,4
,5
]}

Wu, Ziying ^{[1
,2
,3
,4
,5
]}

Li, Bin ^{[1
,2
,3
,4
,5
]}

Lou, Hua ^{[6
]}

Huang, Guidong ^{[1
,2
,3
,4
,5
]}

Wen, Haixiang ^{[1
,2
,3
,4
,5
]}

机构：

[1] Foshan Univ, Dept Food Sci, Foshan 528231, Peoples R China

[2] Guangdong Engn Res Ctr Tradit Fermented Food, Foshan 528231, Peoples R China

[3] Guangdong Engn Res Ctr Safety Control Food Circul, Foshan 528231, Peoples R China

[4] Foshan Engn Res Ctr Brewing Technol, Foshan 528231, Peoples R China

[5] Foshan Engn Res Ctr Agr Biomfg, Foshan 528231, Peoples R China

[6] Foshan Univ, Sch Life Sci & Engn, Foshan 528231, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2020年 / 29卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Chinese rice wine; (NH4)(2)HPO4; Higher alcohol; Ammonium compensation; Large-scale production; SACCHAROMYCES-CEREVISIAE; FATTY-ACIDS; GRAPES; YEAST;

D O I：

10.1007/s10068-019-00718-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to reduce higher alcohols with Chinese rice wine as an experimental model. Higher alcohols including isobutyl alcohols, isoamyl alcohols, and beta-phenethyl alcohols were significantly decreased by 19.27, 23.03 and 19.43%, respectively, when 200 mg/L (NH4)(2)HPO4, 5% (w/v) yeast, and 11% wheat Koji were added to fermentation broth. Meanwhile, important quality parameters remained unchanged including free amino acids, organic acids, biogenic amines, and esters. The expression of glutamate dehydrogenase 1 gene (GDH1) and glutamine synthetase gene (GLN1) was significantly enhanced, 26.9- and 1.9-folds respectively. These results suggest that ammonium compensation could effectively decrease higher alcohols in Chinese rice wine by activating glutamate dehydrogenase (GDH) pathway in ammonium assimilation.

引用

页码：805 / 816

页数：12