Screening Of The High Saccharogenic Power Mold And Its Effect On Wine Yield And Flavor Of Special-Flavor Liquor

Chinese liquor is one of the eight distilled spirits in the world.Traditional liquor making is solid-state fermentation,and saccharification is the basis of fermentation.Due to the low saccharification efficiency of starch materials,the yield of liquor is low.The special-flavor liquor is a famous liquor in our country.It is mainly represented by Site-flavor wine and Zhangshugong wine in Jiangxi,and its brewing technology is unique.There is no report on the yield and flavor components of high saccharifying power strains in special-flavor liquor during the brewing process.The purpose of this study is to extract mould with high saccharifying power from Daqu of special-flavor liquor,making bran koji with Saccharomyces cerevisiae and add it to the special-flavor liquor cellar,and verify its application performance.The changes in the physical and chemical indexes of fermented fermented grains were studied.The succession law of strains group in the fermentation process was analyzed by high throughput sequencing technology.The metabolic accumulation of aroma components was explored by GC-MS technology.The changes of physical and chemical factors,the succession of strains group and the aroma components were further analyzed to analyze the whole fermentation body of functional mold to the whole fermentation body.The influence of functional strain on special-flavor liquor was analyzed.The main contents are as follows:(1)73 strains of mould were isolated and purified by culture technology of pure culture,and the NCU-69 of a high saccharifying fungi was obtained by the screening of starch transparent ring,glycosylase and lpase activity.It was identified as Aspergillus niger by colony morphology and cell morphological characteristics and gene sequence identification,named NCUF413.1.(2)Aspergillus niger NCUF413.1 bran and Saccharomyces cerevisiae NCUF304.1 bran were added to the brewing process of special-flavor liquor,and distilled wine samples.Compared with the control group,it was found that when the Saccharomyces cerevisiae NCUF304.1 was added separately,alcohol level increased from 8.6% to 9.3%,but the yield decreased from 26.21% to 25.07%.the addition of Aspergillus niger NCUF413.1 could effectively improve the accuracy and liquor yield of the wine,and the effect was best when Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 were strengthened together,the liquor yield increased from 26.21% to 34.35%.The volatile components of the difference wine samples were analyzed by GC-MS.The volatile components of Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 together,the NCUF413.1 intensification of Aspergillus niger,and the NCUF304.1 intensification of single Saccharomyces cerevisiae and the control group were 67?66?66 and 67 respectively,The volatile components of Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 were completely identical to those in the control group,The contents of cedrol,ethyl butyrate,ethyl butyrate,ethyl butyrate,ethyl butyrate,ethyl palmitate,ethyl linoleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleate,ethyl oleic acid ethyl ester,ethyl oleate,ethyl oleate,ethyl oleate and ethyl oleate were higher than the control group in the co enhancement of Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1.67 kinds of aroma components,including 2 acids,9 alcohols,36 kinds of esters,16 aldehydes and ketones,4 hydrocarbons,were detected,and the content of ?-methyl-phenylethanol,ethyl butyrate,ethyl hexanoate,ethyl octanoate,ethyl phenylacetate,phenylacetic acid,2-benzoethyl ester,ethyl phenylpropionate,ethyl cardamoate,ethyl hexadecanoate,phenylacetaldehyde and 3-furfural was higher.The total volatile content of co enhancement of Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 was the highest in the three intensifying wine samples,up to 9111.27 ?g/m L,slightly lower than that of the control group(10756.05 ?g/m L).(3)the physical and chemical indexes such as temperature,starch content,reducing sugar content,ethanol content,total acid content and total ester content of fermented grains during the co enhancement of Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 were tested.The results showed that the change trend of fermented grains of fortified group and control group was basically the same during fermentation.During the brewing process,the change trend of temperature,reducing sugar content,ethanol content and total ester content in the fermented grains was rising first and then decreasing,the content of ethanol in fermented grains of the fortified group was always higher than that of the control group;the starch content showed a tendency to decrease obviously,The starch content in fermented grains of the fortified group was lower than that of the control group.The total acid content of fermented grains of the two groups had been relatively stable,but the total acid content in the fermented grains of the fortified group was always higher than that of the control group.Compared with the control group,the utilization of the starch was increased by 3.55% and the content of ethanol was increased by 12.59% at the end of the fermentation.(4)Co enhancement of Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 were added to the brewing process of special-flavor liquor,which did not change the diversity of microbial community structure in fermented grains,but the microbial community structure of the had obvious differentiation.Compared with the fermented grains in the control group,the microbial community structure of bacterial in the fermented grains obvious difference at 3 d,25 d and 30 d,while the microbial community structure of fungal changed significantly in the early stage of fermentation(0 d and 3 d).The abundance of 8 genera of Kroppenstedtia,Lactobacillus,norank?c??Cyanobacteria,Acinetobacter,norank f Rhodospirillaceae,Bacillus marine bacillus,Candidatus Entotheonella,wesella and so on at the level of bacterial genera became more obvious after intensification.The genus of yeast,Aspergillus,Aspergillus,fungus,fungus,tremella,Malassezia,Pichia,Pichia pastoris,Wickerhamomyces,Millerozyma,Cladosporium and so on.Kroppenstedtia is the dominant bacteria in the fermentation process.The genus oxalate,Bacillus marine and Lactobacillus are the dominant bacteria in the late fermentation process,and Saccharomyces cerevisiae is a dominant fungal strain.The abundance of the genus is more than 50% in the brewing process.(5)There are 45 kinds of volatile substances in fermented fermented grains,including 3 acids,10 alcohols,21 esters,5 aldehydes and ketones,and 6 hydrocarbons.The aroma components in the fermented grains were basically the same as those in the control group.3-furfural,isoamyl alcohol,diethylene glycol,phenyl ethyl alcohol,monomethyl succinate,ethyl hexanoate,ethyl octanoate,ethyl benzoacetate,ethyl myrisate,ethyl palmitate,ethyl oleate,ethyl linoleate and limonene were higher in the fermentation process.The content of total volatile components in fermented grains and control fermented grains was basically the same during fermentation.Through the principal component analysis,it was found that the volatile substances in the fermented grains were differentiated with 10 d as the dividing line,and it was found that the addition of enhanced strains had great influence on the production of volatile components in the samples of 3 d and 10 d fermented grains.