| Autor: |
Yajie Yin, Xinglin Han, Yifan Lu, Jinshan Li, Zongjie Zhang, Xian Xia, Shumiao Zhao, Yunxiang Liang, Baoguo Sun, Yuanliang Hu |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Fermentation, Vol 7, Iss 2, p 85 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation7020085 |
| Popis: |
N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature had a significant effect on the production of n-propanol (p = 0.0009 < 0.01 and p = 0.0389 < 0.05, respectively). The best combination of fermentation parameters obtained was: the ratio of additional glucose to threonine content was 6:4, the temperature was 32 °C, and the initial pH was 4.40. Under these conditions, the production of n-propanol was 53.84 ± 0.12 mg/L, which was close to the theoretical value. Thus, the fermentation parameter model obtained through response surface optimization is reliable and can provide technical guidance for regulating the production of n-propanol and realizing high-quality baijiu brewing. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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