在清香型白酒的风味成分中,酯类物质起重要作用。为了生产具有独特风味的高酯白酒,作为调味酒勾调清香型大曲白酒,使其协调、平衡。在大曲中添加3%的功能型曲-高酯曲进行白酒酿造,通过跟踪大、二楂酒醅发酵的品温、水分、淀粉、还原糖变化趋势以及新产酒的产量、酸酯、挥发性组分和感官品评来比较分析高酯曲对白酒发酵过程和结果是否起到显著影响。结果表明:在大曲中添加高酯曲,改变了酒醅发酵的品温、淀粉和还原糖变化趋势,并且将大楂酒总酸提高了0.24 g/L,总酯提高了2.35 g/L,乙酸乙酯含量提高了1 167.07 mg/L,乳酸乙酯含量提高了669.81 mg/L。二楂酒乙酸乙酯含量提高了929.49 mg/L。此外对醇、酸、醛等物质成分也有极大改变。
Esters are the main factors in the flavor components of Light-aroma Baijiu, which play important roles in influencing Baijiu flavor. By blending Light-aroma Daqu liquor, the proportion of flavor components is balanced and coordinated, so as to produce high ester flavor Baijiu with unique flavor. During the Baijiu brewing process, 3% of the high ester starter (functional ester) was added to Daqu. The changes in temperature, moisture, starch and reducing sugar of fermented grains, as well as the yield, total acid, total ester, volatile components, sensory evaluation of Baijiu were tracked to compare and analyze whether high ester starter had a significant impact on the fermentation process and result. The results showed that the addition of high ester starter in Daqu changed the trend in temperature, starch and reducing sugar of fermented grains. The contents of total acid, total ester, ethyl acetate, and ethyl lactate increased by 0.24 g/L, 2.35 g/L, 1167.07 mg/L and 669.81 mg/L in the first round of fermentation Baijiu, respectively. The ethyl acetate content in the second round of fermentation Baijiu increased by 929.49 mg/L. In addition, the addition of high ester starter also greatly changed the composition of alcohol, acid, aldehyde and other substances. Finally, our research showed that adding high ester starter to Daqu can produce a new style of Baijiu with unique style for seasoning.
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