通过蛋白酶增加低酒精酒中较高的酒精和酸盐
Claire Lin Lin1,2, Mikael Agerlin Petersen2, Andrea Gottlieb1
1Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark.
Molecules (Basel, Switzerland)
|June 10, 2023
概括
蛋白酶处理优化了芽氨基酸,以增强酒香味. 酵母选择显著影响了风味化合物生产,影响了低酒精酒的理想香味和淡味.
科学领域:
- 食品科学与技术 食品科学与技术
- 发酵科学 发酵科学
- 生物技术是生物技术.
背景情况:
- 由于健康意识的消费者趋势,无酒精和低酒精酒市场正在扩大.
- 目前的生产方法往往导致不良的味道,如化物,并减少了可取的芳香化合物.
- 非传统酵母显示出缓解这些生产挑战的潜力.
研究的目的:
- 调查蛋白酶的使用,以优化果氨基酸配置,以改善发酵期间的香味产生.
- 为了增强特定芳香化合物的产生,如3 - 甲基butan-1-ol和3 - 甲基乙酸 (香般的香气),使用氨酸丰富.
- 为了评估优化汁成分对低酒精酒最终芳香特征的酵母依赖影响.
主要方法:
- 实验的应用设计,以优化蛋白酶治疗,以增加白在中的度.
- 使用不同的非传统酵母,特别是Saccharomycodes ludwigii*和Pichia kluyveri*发酵的经过处理的.
- 量化关键芳香化合物,包括较高的酒精和,以及发酵后的化物中间体.
主要成果:
- 蛋白质酶治疗成功地使 wort 中的白氨酸分数从 7% 增加到 11%.
- 使用*Saccharomycodes ludwigii*发酵导致3-甲基butan-1-ol (87%) 和3-甲基butan乙酸盐 (64%) 的含量显著增加.
- 用 *Pichia kluyveri* 发酵导致氨酸和异黄素衍生物化合物的水平增加,而3-甲基butan-1-ol 则下降了58%.
结论:
- 使用蛋白酶优化 Wort 氨基酸可以增强低酒精酒中特定芳香化合物的产生.
- 最终的香味特征高度依赖于在发酵过程中使用的酵母菌株.
- 需要进一步的感官分析来确定低酒精酒中这些芳香和异味变化的感知影响.
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