The Study On The Moutai-Flavor Liquor High-Temperature Stacking Process

This article mainly aims to explore the mechanism of the high-temperature accumulation process of moutai-flavor liquor. Firstly,it was discussed about spatial distribution characteristics of microorganisms of fermented grains during the accumulation process.At the same time, each physical and chemical indicator which effects the growth and metabolism of microorganisms during the accumulation process is studied.Finally,the volatile flavor compounds which derive from the growth and metabolism of microbes during the accumulation process are analyzed in a comprehensive way.The main studies are as follows:Each physical and chemical indicator of eight-round accumulated fermented grains of Moutai liquor was systemically analyzed in different time and space. And a systematic set of parameters of Moutai flavor liquor used accumulated techniques at high temperature were comprehensively summed up.A range of each physical and chemical indicator of Moutai liquor-the excellent liquor- of every round was concluded,such as moisture, temperature, starch, reducing sugar and acidity, etc.Simultaneously,it was found that spatial consequence had significant influences on temperature indicators of fermented grains.High-throughput molecular biological detection was used to analyze the structure of the micro flora samples of high temperature stacking fermentation of mao-tai liquor for the first time.It was totally tested out for about 965622 gene sequences, 7 phylum, 73 genus and 1427 OTU. In addition, the result for eukaryotic microbes also turned out that 99660 gene sequences, 3 phylum, 76 genus and 201 OTU. The conclusion is that, in Moutai liquor high temperature stacking fermentation, the types of prokaryotic microbes are 88 percent of the total, and the account of prokaryotic microbes is 91 percent of the whole, which are predominated microbes in the accumulation of fermented grains.Based on the analysis of structural changes of microbial community in the accumulation process,it was found that the accumulation process not only is the traditional network and enriched microbes,but also the microbial community which is suitable for producing Moutai liquor for the next step of screening and optimizing.The handling methods of testing volatile flavor substance in the accumulation process of Moutai flavor liquor fermented grains was built and optimized: sample amount 8.9g, ultrasonic time 15.28 mm, sample pretreatment percent 0.94%, soaking time of ethanol 30 min, the water-bath temperature of solid phase extraction 50.04?. On previous conditions, using GC-MS to analyze can get the most number of kinds of volatile substance.Using HS-SPME-GC-MS detection technology to examine and analyze the volatile flavor substance of accumulated fermented grains. It turned out that there were 138 types of volatile flavor compounds which includes 23 types of alcohols, 42 types of esters. The most types of Compounds appeared in 4th and 5th round, which corresponds with the round of Moutai flavor-excellent liquor.Depending on all above studies, the mechanisms of high-temperature accumulation of Moutai flavor liquor were preliminarily illuminated, which provided theoretical guidance with optimization of high-temperature accumulation technique for Moutai flavor liquor and progress of achieving manual digitizing control, and, finally, laid a solid foundation for improving the quality of Moutai flavor liquor.