为高效利用浓香型白酒酒尾,采用风味物质分析结合感官品评研究蒸馏方式及条件,再将馏出液应用于原酒的勾调,利用色谱分析结合电子鼻、电子舌检测、感官品评等多维评价手段研究馏出液的添加量。结果表明,减压蒸馏适合酒尾中酒分和香味物质的回收,适宜的蒸馏条件为80 ℃、0.025 MPa、120 r/min,馏出液取量为40%。乙醇全部馏出,酒精度为46.82%vol;乳酸未被蒸馏出。与酒尾相比,馏出液中乳酸乙酯、乙酸含量明显降低,异戊醛、丁酸、异丁醇和异戊醇含量略有下降,其余风味物质含量略有增加。馏出液添加量≤7%时,特征香气、风味特征和整体风格与原酒相比无明显差别,酒体的味觉呈现效果较佳。减压蒸馏极大地提高了浓香型白酒酒尾的利用率,可为酒尾中酒分和香味物质成分的回收利用提供理论依据。
In order to make full use of the tail liquor of strong-flavor Baijiu, the method and conditions of distillation were studied by flavor analysis combined with sensory evaluation. The distillate was further applied for the blending of the Baijiu liquor, and the addition amount of distillate was evaluated by chromatographic analysis combined with electronic nose, electronic tongue detection and sensory evaluation. The results showed that the vacuum distillation was suitable for the recovery of alcohol and flavor substances in the tail liquor. The optimized distillation conditions were 80 ℃, 0.25 MPa, 120 r/min, and the amount of distillate was 40%. The ethanol in the distillate was completely distilled out and the alcohol concentration in final distillates was 46.82% vol. The content of ethyl lactate and aceticacidinthedistillatedecreased.Andisovaleraldehyde,butyricacid,isobutyl alcohol and isoamyl alcohol decreased slightly. However, other flavor substances increased slightly compared with the tail liquor. When the addition amount of distillate was less than 7%, no significant difference in typical aroma, flavor features and overall style was identified between the blended Baijiu and the original Baijiu. Vacuum distillation could greatly improve the utilization rate of the tail liquor of strong-flavor Baijiu, and this study provided a theoretical basis for the efficient utilization of liquor and flavor components in the tail liquor.
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