为探究浓香型白酒主要风味组分在分段冷凝减压蒸馏条件下的馏出规律,采用自主研发的多级连续减压蒸馏装置,分别在不同压力及温度的条件下,对浓香型白酒原酒进行再蒸馏,将浓香型白酒原酒拆分为高沸点、中高沸点、中低沸点、低沸点4个组分,并利用色谱检测各组分中主要风味物质的种类及含量。研究发现,浓香型白酒原酒经减压蒸馏、分段冷凝后,甲醇、乙醛可通过不完全冷凝从原酒中大幅去除,乙醇、主要高级醇及己酸乙酯、乙酸乙酯、丁酸乙酯等有益酯类物质损失较少,且趋于富集在中高沸点、中低沸点组分中,而乳酸、乳酸乙酯等高沸点成分趋于保留在蒸馏釜内的残液中。同时,不同减压蒸馏条件下原酒各段馏出液中风味物质的浓度及比例也不同。结果表明,减压蒸馏可通过改变蒸馏及冷凝条件,针对性地调整浓香型白酒风味成分,这为浓香型白酒原酒风味拆分与重构提供了新的思路及方法。

In order to explore distillation pattern of main flavor components of Luzhou-flavor Baijiu using vacuum distillation with multi condenser, the liquor was redistilled under various conditions including different vacuum pressures and temperatures. The Baijiu was divided into four sections- high, medium high, medium low, and low boiling point, and their flavor substances were detected by gas chromatography (GC) and high performance liquid chromatography (HPLC). It was found that the acetaldehyde and methanol in Baijiu could be removed in large quantity through incomplete condensation, and desirable compounds including ethanol, main higher alcohols, ethyl caproate, ethyl acetate, ethyl butyrate and other beneficial esters could be retained and concentrated in the main distillate using vacuum distillation with multi condenser. High boiling point components such as lactic acid and ethyl lactate tended to be retained in the distillation kettle. Furthermore, the concentration and proportion of flavor components varied in all condensates under different conditions. In conclusion, these results showed that using vacuum distillation with multi condenser could adjust the flavor components of Luzhou-flavor Baijiu by changing distillation and condensation conditions. This provided a new ideas and methods for flavor separation and reconstruction of Luzhou-flavor Baijiu.