山西老陈醋压醅后熟过程中微生物和风味物质的动态变化规律

该研究对山西老陈醋压醅后熟过程中醋醅的理化指标及微生物数量的动态变化规律进行研究。结果表明，在压醅后熟过程中，醋醅中总酸、不挥发性酸、氨基酸态氮和可溶性固形物含量呈上升趋势，还原糖、水分和总酯含量呈先上升后下降的趋势；细菌总数呈先上升后下降的趋势，酵母菌呈先下降后上升再下降的趋势，霉菌未检出；有机酸总量呈先增长后下降的趋势，压醅第3天含量达到最高值为（9.30±0.13） g/100 g，乙酸和乳酸为主体有机酸；共检测出80种挥发性风味物质，其中大部分风味物质含量呈下降趋势；与之相反，氨基酸含量则呈现上升趋势，与压醅第0天相比，压醅第5、6天氨基酸总量显著上升，最终氨基酸总量提高33.82%，其中，丙氨酸、谷氨酸、亮氨酸、缬氨酸为压醅过程中的主体氨基酸。

Dynamic changes of microorganism and flavor substances of Shanxi aged vinegar during Yapei post-ripening process

The dynamic changes of physical and chemical indexes and the number of microorganisms of Cupei during Yapei post-ripening process of Shanxi aged vinegar were studied. The results showed that the contents of total acid, non-volatile acids, amino acid nitrogen, and soluble solids in Cupei increased during Yapei post-ripening process, and the contents of reducing sugar, moisture and total esters increased first and then decreased. The total number of bacteria increased first and then decreased, while the yeast decreased first and then increased and then decreased, and the mold was not detected. The total organic acids content increased first and then decreased, and reached the peak value of (9.30±0.13) g/100 g on the 3rd, among them, acetic acid and lactic acid were the main organic acids. A total of 80 kinds of volatile flavor compound were detected, among them, most of the flavor substances showed a downward trend. On the contrary, the contents of amino acids showed an upward trend. Compared with day 0, the total amino acids content on the 5th and 6th of Yapei increased significantly, and the final total amino acids content increased by 33.82%. Among them, alanine, glutamic acid, leucine and valine were the main amino acid during Yapei process.