Production And Application Of An Intensified Middle High Temperature Daqu With High Flavor Tast And Ester

In order to improve the quality of Luzhou flavor liquor, the main development of the subject is a new middle high temperature intensified Daqu, and popularization and application. First we isolated 13 yeast strains from different stages of Shedian Daqu production, and then we put the yeast in the bran solid medium for sensory evaluation after 5 days, finally obtained 3 yeast strains with high ability of producing esters, which were designated as S1, S12 and S13. DNA molecular identification of 3 strains, the identification results show that S1 is abnormal Wickham yeast(Wickerhamomy cesanomalus), S12 is Pichia kudriavzevii(Pichia kudriavzevii), S13 is Candida lambica(Gandida lambica). Then the fermentation liquid of three strains of ester producing yeast GC-MS(gas chromatography-mass spectrometry)analysis, found that the main aroma substances have a large number of high quality Luzhou flavor Daqu fermentation, yeast S1 produces ester ability prominent. Then selected yeast S1 expanded culture made according to the total weight of bran, wheat 0.5%,1% added to the crushed raw material, made of high ester strengthen Daqu, record the yeast number of different fermentation stage, out of the room after the mature fermentation physicochemical index analysis showed that the indicators are better than the ordinary Daqu, after HS-SPME-GC-MS(headspace solid phase microextraction gas chromatography-mass spectrometry)analysis, it was found that the esters content in high ester strengthened Daqu aromatic components is better than ordinary Daqu, alcohol and ketone content decreased, the content of Daqu's beneficial fragrance component is partly improved.In order to further improve the quality of Daqu and add more beneficial fragrance ingredients, from the Hubei University awarded 3 strains of aroma producing prominent bacterial (R, N, Y belong to Bacillus licheniformis and Bacillus subtilis), the koji cultures of R and N two strains of bacteria were found by HS-SPME-GC-MS analysis produce pyrazines. By optimizing the culture and fermentation conditions, we expand cultivation and obtain mixed koji culture of R, N, Y three strains of bacteria. Yeast S1 was added to a bran koji required a total weight of the raw materials 0.5%,1%, bacterial bran (R, N, Y strain ratio is 1:1:1) by koji required a total weight of the raw materials 0.05%,0.1%, mix them and add to crushed wheat to make a new intensified Daqu, carry on the new strengthening Daqu experiment and debugging of production. Detect their sensory indicators, the strengthening Daqu's "dress situation" is good and uniform than ordinary Daqu, and the microbial quantity is bigger, HS-SPME-GC-MS analysis of aroma components of Daqu is more than the ordinary type Daqu, alcohol and acid's content is low, vinyl esters and other substances's content is high. That intensified Daqu meets the first grade standard of Daqu, physical and chemical indicators have been improved, the higher the amount of adding, the better the effect, its saccharifying power steady between 600 and 800 mg/g.h, to producehigh proportion of excellent Daqu increased significantly, improve the quality of Daqu. Therefore named the intensified Daqu as high ester flavoring intensified Daqu. The well stored Daqu is applied to liquor fermentation pits, and establish the contrast pits, 50 days after open pit steamed drink and detect on the middle part liquor. The results show that the use of intensified Daqu the fermentation liquor rate, the rate of high quality wine, the total acid and total ester content were higher than the ordinary Daqu. Surmise that intensified Daqu quality and liquor yield, quality and flavor are closely linked.To determine the new Daqu production technology and the key operation, after Shedian distillery Daqu-making workshops one year of production, stable the production process, improve the quality of Daqu. In 2015 the new product strengthened Daqu was formally put into production in the Shedian distillery, it can improve liquor yield and quality rate, and create better economic benefits.