| In this paper,based on the current production technology of a distillery,in order to improve the liquor's low quality and lean body,the original single strain fermentation technology was used as a control.During the fermentation of fermented grains,the functional starter was added to replace the bran starter,the dry yeast was replaced by the complex functional bacteria,and the functional starter and the complex functional bacteria were used to replace the original technology In order to improve the structure of active microorganisms in fermented grains and increase the content of intermediate substrate of ester production,the technological optimization measures such as the combination of Arts fermented yeast and strain preparation,and the replacement of bran yeast by wine functional yeast and composite functional bacteria were taken.The total acid,total ester and B of big slag liquor and second slag liquor produced by different technologies and batches of Fen-flavor liquor were studied by gas chromatography The contents of ethyl acetate,ethyl lactate,higher alcohols and methanol and their changing rules were analyzed to explore the effect of functional bacteria on flavor substances of Fen-flavor liquor.The results are as follows:(1)The content of total acid in the experimental group was 29.6%,22.0%,27.2%and 16.2%lower than that in the control group(0.91 g/L).The total acid content of the four groups was 0.80 g/L,0.86 g/L,0.82 g/L and 0.88 g/L,respectively.The ratio of the control group decreased by 23.6%,18.0%,21.8%and 15.6%respectively,all of which met the requirements of the superior standard no less than 0.40 g/L in GB/T 10781.2-2006.(2)The total ester content of first residue liquor was 0.89 g/L and that of second residue liquor was 1.27 g/L.The content of total ester in the experiment group increased by 1.68 times,1.84 times,2.49 times and 2.72 times respectively.The content of total ester in the experiment group increased by 1.72 times and 1.80 times respectively,but the content of total ester in the experiment group was similar to that in the control group.The results showed that the mixed fermentation of multiple strains was better than that of single strain,and the effect of ester production was obvious.(3)It can be seen from the analysis results of ethyl acetate gas chromatography,the content of ethyl acetate in the four groups of first residue liquor increased from 0.49 g/L to 0.82 g/L,0.89 g/L,1.58 g/L and 1.74 g/L respectively.The content of ethyl acetate in second residue liquor increased by 4.2 times,4.3 times,2.3 times and 2.1 times respectively from 0.35 g/L of the original process,which can completely meet the requirements of 0.60-2.60 g/L of the superior standard in the fragrance liquor(GB/T 10781.2-2006).(4)Compared with the control group,the content of ethyl lactate in first residue liquor was 0.44 g/L,1.2 and 1.4 times higher in process 1 and 2,and 1.9 times higher in process 3 and 4,respectively.However,the content of ethyl lactate in second residue liquor decreased by 48.2%,19.6%,36.5%and 24.6%respectively from 0.78 g/L of the original process.(5)Compared with the control group,the content of higher alcohols in first residue liquor decreased by 50.8%,50.4%,48.8%and 34.1%respectively,while that in second residue liquor decreased by 57.8%,53.7%,55.1%and 37.0%respectively.(6)The effect of functional bacteria on methanol content was not significant in the fermentation process. |
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