Method for realizing white spirit quality control based on high-temperature yeast analysis and detection

Abstract

The invention provides a method for realizing white spirit quality control based on high-temperature Daqu analysis and detection. The method comprises the following steps: step S1, carrying out flavor substance detection and analysis on high-temperature Daqu in different production areas by using an HS-SPME-GC-MS technology; key components are analyzed by combining volatile substance components of different high-temperature Daqu with aroma activity values of the high-temperature Daqu; s2, analyzing microorganisms of the high-temperature yeast in different production areas by utilizing a high-throughput sequencing technology, and determining diversity and community structures of brewing bacteria; s3, massively collecting fermented grains and base liquor in the liquor production process, and determining key quality standards in the fermented grains and the base liquor by using a conventional chemical method; step S4, combining the HS-SPME with the GCMSMS technology and the PTR-TOF MS technology; step S5, optimizing GCMSMS and PTR-TOF-MS detection technologies, and establishing an optimal detection method for the flavor substances of the white spirit; according to the method, the modern analysis technology can be utilized to track and detect the high-temperature yeast, the fermented grains, the round base liquor and the like, and the main flavor components of the typical style of the white spirit are decoded.

Description

Technical Field

[0001] The invention relates to the technical field of liquor detection, and in particular to a method for realizing liquor quality control based on high-temperature Daqu analysis and detection. Background Art

[0002] The special style of Maotai-flavor liquor comes from its unique brewing process, in which high-temperature Daqu plays an important role in giving Maotai-flavor aroma and taste. High-temperature Daqu is a saccharification and fermentation agent for Maotai-flavor liquor, which is cultivated through solid-state fermentation of brewing microorganisms using wheat as raw material. Qu is the backbone of liquor, and good Qu makes good liquor. The use of high-temperature Daqu in the brewing process of Maotai-flavor liquor has three major effects: first, the aroma enhancement helps to improve or supplement the aroma substance components of Daqu Maotai-flavor liquor; second, the rich multi-enzyme system of high-temperature Daqu promotes the saccharification and fermentation of raw materials into mellow liquor, improving the yield of Maotai-flavor liquor; third, it improves the high-quality rate of Maotai-flavor liquor. The production of Maotai-flavor liquor is affected by the quality of high-temperature Daqu, environmental conditions and process operations, so the style and quality of the liquor produced vary greatly, and the Maotai-flavor liquors from different production areas and different enterprises are obviously different. The terrain conditions of Fujian's mountains and sea easily form a basin climate. The rising moisture creates a warm and humid environment, which breeds hundreds of millions of microbial populations. At the same time, the moisture blowing in from the sea makes the microbial population more active, forming a unique ecological environment that is extremely suitable for the cultivation and reproduction of functional bacteria for brewing wine. Summary of the invention

[0003] In view of this, the purpose of the present invention is to provide a method for realizing quality control of liquor based on high-temperature Daqu analysis and detection, which can realize tracking and detection of high-temperature Daqu, fermented grains, base liquor, etc. by using modern analytical technology, and decode the main flavor components of the typical style of liquor.

[0004] The present invention is implemented by the following method: a method for controlling the quality of liquor based on high-temperature Daqu analysis and detection, the method comprising the following steps:

[0005] Step S1, using HS-SPME-GC-MS technology to detect and analyze aroma substances in high-temperature Daqu from different production areas; combining the volatile substance components of different high-temperature Daqu with their aroma vitality values ​​to analyze key components;

[0006] Step S2, using high-throughput sequencing technology to analyze the microorganisms of high-temperature Daqu from different production areas to determine the diversity and community structure of brewing bacteria;

[0007] Step S3, collecting a large amount of fermented grains and base wine in the liquor production process, and determining key quality standards in the fermented grains and base wine using conventional chemical methods;

[0008] Step S4, using HS-SPME combined with GCMSMS technology and PTR-TOFMS technology to comprehensively analyze the volatile flavor components of base wines from different rounds;

[0009] Step S5, optimize GCMSMS and PTR-TOF-MS detection technology, establish the optimal detection method for liquor flavor substances, monitor and measure liquor flavor substances, use statistical methods to identify, define the characteristic flavor factors of liquor, and realize liquor quality detection and analysis.

[0010] Furthermore, the step S3 is further specified as follows: the conventional chemical method determines the relevant chromatographic peaks by near-infrared spectroscopy scanning; a calibration model is established by coupling a large amount of data, and the spectrum of the sample to be tested is measured, and the result can be quickly obtained by substituting it into the established detection model, thereby closely tracking changes in the production process.

[0011] Furthermore, step S4 is further specified as follows: by comprehensively analyzing the volatile flavor components of base wines from different rounds, confirming and classifying volatile compounds with higher credibility, combining sensory evaluation, analyzing and comparing the content and differences of flavor substances in base wines from each round, and classifying and summarizing the variation range of the content of various aroma substances in the seven rounds of base wines.

[0012] The beneficial effects of the present invention are as follows: the present invention utilizes modern analytical technology to track and detect high-temperature Daqu, fermented grains, and base wine from different production areas, combines the sensory characteristics of base wine from different production areas, compares the quality differences of sauce-flavor liquor brewed with high-temperature Daqu, and decodes the main flavor components of the typical style of sauce-flavor liquor; at the same time, utilizes advanced instrumental analysis technology (near-infrared spectroscopy technology and gas chromatography-tandem mass spectrometry technology) to control the quality of the entire process of liquor production, and finally forms a technical system for quality control of the entire process to ensure the high quality and stability of the liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a schematic diagram of the method flow of the present invention. DETAILED DESCRIPTION

[0014] The present invention will be further described below in conjunction with the accompanying drawings.

[0015] See also Figure 1As shown, the present invention provides an embodiment: high-temperature Daqu is a saccharification fermentation agent for producing Maotai-flavor liquor by solid-state fermentation of brewing microorganisms using wheat as raw material. The application of high-temperature Daqu in the Maotai-flavor liquor brewing process has three major effects: first, the aroma enhancement helps to improve or supplement the aroma substance components of Daqu Maotai-flavor liquor; second, the rich multi-enzyme system of high-temperature Daqu promotes the saccharification and fermentation of raw materials into mellow liquor, thereby improving the yield of Maotai-flavor liquor; third, it improves the high-quality rate of Maotai-flavor liquor. This project uses high-temperature Daqu as a saccharification and fermentation agent, strictly follows the Kunsha process of Maotai-flavor liquor, uses modern analytical technology to track and detect high-temperature Daqu, fermented grains, and base liquor, and combines the sensory characteristics of base liquor to compare the quality differences of Maotai-flavor liquor brewed with high-temperature Daqu in different production areas, decodes the main flavor components of the typical style of Fujian Maotai-flavor liquor, and uses advanced instrumental analysis technology (near-infrared spectroscopy technology and gas chromatography-tandem mass spectrometry technology) to control the quality of the entire process of liquor production, and finally forms a full-process quality control technology system to ensure the high quality and stability of liquor and guide the technological upgrading of the liquor industry. The specific R&D content steps are as follows:

[0016] (1) HS-SPME-GC-MS technology was used to detect and analyze the aroma substances of high-temperature Daqu from different production areas; the volatile components of different high-temperature Daqu were combined with their aroma activity values ​​(OAV) to analyze the key components; the microbial flora structure and main functional bacteria of high-temperature Daqu from different sources were compared and analyzed, and the types and activities of biological enzymes were analyzed; HS-SPME-GC-MS technology was used to detect and analyze the aroma substances of high-temperature Daqu from different production areas; the volatile components of different high-temperature Daqu were combined with their aroma activity values ​​(OAV) to analyze the key components (2) High-throughput sequencing technology was used to analyze the microorganisms of high-temperature Daqu from different production areas to determine the diversity and community structure of brewing bacteria; (3) A large amount of mash and base wine were collected during the production process, and the key quality standards in the mash and base wine were determined by conventional chemical methods. The relevant chromatographic peaks were determined by near-infrared spectral scanning. A calibration model was established by coupling a large amount of data, and the spectrum of the sample to be tested was measured. The results can be quickly obtained by substituting it into the established detection model, and the changes in the production process can be closely tracked; a chromatographic mass spectrometry method was established. Preliminary research and analysis of samples; research on near-infrared spectroscopy technology, and collection of near-infrared spectroscopy data of samples. Chemical detection of key physical and chemical indicators of high-temperature Daqu, fermented grains, and base wine samples (4) HS-SPME combined with GCMSMS technology and PTR-TOFMS technology was used to comprehensively analyze the volatile flavor components of base wines from different rounds, identify and classify volatile compounds with high credibility, and combine sensory evaluation to analyze and compare the content and differences of flavor substances in base wines from each round, and classify and summarize the changes in the content of various aroma substances in seven rounds of base wines; (5) Optimize GCMSMS and PTR-TOF-MS detection technology, establish the optimal detection method for liquor flavor substances, monitor and determine the flavor substances of Maotai liquor, and use statistical methods to identify, explore and define the characteristic flavor factors of liquor.

[0017] The equipment used in the present invention includes: liquid chromatography flight practice mass spectrometer, ultra high performance liquid chromatography triple quadrupole mass spectrometer (HPLC-MS / MS), near infrared spectrometer, gas chromatography tandem mass spectrometer (GC-MS / MS), inductively coupled plasma mass spectrometer (ICP-MS), inductively coupled plasma emission spectrometer (ICP), gas chromatograph, high performance liquid chromatograph, atomic fluorescence spectrometer, ultraviolet spectrophotometer, OLYMPUSBX51 fluorescence microscope, scanning electron microscope, projection electron microscope and other related instruments and equipment.

[0018] The present invention is based on high-end mass spectrometry technology and near-infrared spectroscopy technology. Guizhou high-temperature Daqu and Fujian high-temperature Daqu are used as saccharification and fermentation agents respectively. The brewing and production are carried out strictly in accordance with the 12987 Kunsha process of Maotai-flavor liquor. Modern analytical technology is used to track and detect high-temperature Daqu, fermented grains, and round base wines. Combined with the sensory characteristics of round base wines, the quality differences of Maotai-flavor liquor brewed by high-temperature Daqu in different production areas are compared, and the main flavor components of the typical style of Maotai-flavor liquor are decoded. At the same time, advanced instrumental analysis technology (near-infrared spectroscopy technology and gas chromatography-tandem mass spectrometry technology) is used to control the quality of the entire process of liquor production, and finally a full-process quality control technology system is formed to ensure the high quality and stability of liquor.

[0019] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made according to the scope of the patent application of the present invention should fall within the scope of the present invention.

Claims

1. A method for realizing liquor quality control based on high temperature Daqu analysis and detection, characterized in that: The method comprises the following steps: Step S1, using HS-SPME-GC-MS technology to detect and analyze aroma substances in high-temperature Daqu from different production areas; combining the volatile substance components of different high-temperature Daqu with their aroma vitality values ​​to analyze key components; Step S2, using high-throughput sequencing technology to analyze the microorganisms of high-temperature Daqu from different production areas to determine the diversity and community structure of brewing bacteria; Step S3, collecting a large amount of fermented grains and base wine in the liquor production process, and determining key quality standards in the fermented grains and base wine using conventional chemical methods; Step S4, using HS-SPME combined with GCMSMS technology and PTR-TOFMS technology to comprehensively analyze the volatile flavor components of base wines from different rounds; Step S5, optimize GCMSMS and PTR-TOF-MS detection technology, establish the optimal detection method for liquor flavor substances, monitor and measure liquor flavor substances, use statistical methods to identify, define the characteristic flavor factors of liquor, and realize liquor quality detection and analysis.

2. The method for realizing liquor quality control based on high temperature Daqu analysis and detection according to claim 1, characterized in that: The step S3 is further specified as follows: the conventional chemical method determines the relevant chromatographic peaks by near-infrared spectroscopy scanning; a calibration model is established by coupling a large amount of data, and the spectrum of the sample to be tested is measured, and the result can be quickly obtained by substituting it into the established detection model, thereby closely tracking changes in the production process.

3. The method for realizing liquor quality control based on high temperature Daqu analysis and detection according to claim 1 is characterized in that: The step S4 is further specified as follows: by comprehensively analyzing the volatile flavor components of base wines from different rounds, confirming and classifying volatile compounds with higher credibility, combining sensory evaluation, analyzing and comparing the content and differences of flavor substances in base wines from each round, and classifying and summarizing the variation range of the content of various aroma substances in the seven rounds of base wines.

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