通过模拟酿造实验比较了不同地区来源藏曲对西藏传统酿造青稞酒理化指标和风味的影响。结果显示不同来源藏曲均能顺利完成青稞酒发酵,所酿造的青稞酒酒度、残糖、游离氨基酸含量没有明显差异,但总酸含量差异显著。酿造的青稞酒中主要有机酸为乳酸、乙酸和琥珀酸,拉萨和日喀则地区藏曲发酵青稞酒中总有机酸显著高于其他地区藏曲发酵酒青稞酒。采用顶空固相微萃取(headspace solid phase micro-extraction,HS-SPME) 结合气相色谱-质谱(GC-MS)的方法分析了不同青稞酒中挥发性香气组分种类含量特征,共检测到66种挥发性香气组分,包括酯类物质19种、芳香族化合物9种,醇类物质11种、酸类物质9种、醛酮类物质10种、其他类8种。不同来源藏曲酿造青稞酒香气组分含量差异显著,通过藏曲的选择可以针对性地调控青稞酒的风味特征。
The effects of different Zangqu from different regions on the physical and chemical indicators as well as the flavor of Tibetan traditional Qingke wine were studied by conducting simulated brewing experiments. The results showed that all Zangqu could successfully brew Qingke wines. There were no significant differences in the alcohol content, residual sugar, and free amino acid in Qingke wines, but the total acid content was significantly different. The main organic acids in brewed Qingke wines were lactic acid, acetic acid, and succinic acid. The total organic acids in Qingke wines made from Zangqu of Lasa and Rikaze regions were significantly higher than those in other regions. Total of 66 volatile aroma components were identified in different Qingke wines by HS-SPME and GC-MS, including 19 esters, nine aromatic compounds, 11 alcohols, nine acids, 10 aldehydes and ketones, eight others. The contents of aroma components in Qingke wines made from different regions’ Zangqu were significantly different. The flavor characteristics of Qingke wines could be regulated by the selection of Zangqu.
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