为探究机械化酿造和手工酿造各环节酒糟的理化指标及风味成分差异,运用理化检测及气相色谱与质谱联用(gas chromatography-mass spectrometer,GC-MS)技术对各操作环节中酒糟进行测定,再结合香气活度值(odor activity value,OAV)分析酒糟风味成分。结果表明,机械化酿造中入窖酒糟水分含量、淀粉浓度和酸度浓度均符合生产工艺要求;手工酿造中入窖酒糟除淀粉外,水分含量、酸度浓度略高于规定参数;2种酿造方式下出窖酒糟水分含量、酸度浓度、淀粉浓度和酒精度均存在显著差异。机械化酿造和手工酿造各环节中酒糟挥发性风味物质的种类和含量变化趋势基本一致,其出窖酒糟共有39种风味物质,风味物质总含量较入窖时分别增长了108.95%和153.17%,而且都含有己酸乙酯、辛酸乙酯、亚油酸乙酯、己酸、丁酸、戊酸、正己醇、糠醇和3-羟基-2-丁酮等特征化合物。因此,机械酿造和手工酿造出窖酒糟中白酒典型特征风味物质种类基本一致,酒糟的风味物质总含量有较大差别,其原因主要与窖池窖龄有关。
The changes of physicochemical indexes and volatile flavor compounds of the distiller's grain were analyzed throughout the mechanized and manual brewing processes. The results showed that, in mechanized brewing, the acidity, water and starch content of the distiller's grain met the production standards, while in manual brewing, the water content and acidity of the distiller's grain were slightly higher than the specified parameters. Meanwhile distiller's grain from two brewing methods differed significantly in the water content, acidity, starch and alcohol contents. But both methods had consistent changes in the types and contents of volatile flavor substances, and there were 39 kinds of flavor compounds in both methods. The total content of flavor compounds in the distiller's grain increased by 108.95% and 153.17% compared with that in day 0 fermented grains. They all contained characteristic compounds including ethyl caproate, ethyl caproate, ethyl linoleic acid, caproic acid, butyric acid, valeric acid, n-hexanol, furfuryl alcohol and 3-hydroxy-2-butanone. In conclusion, the types of typical flavor compounds in the distiller's grain from two brewing methods were basically the same, whereas the total content of flavor compounds was quite different, mainly due to the cellar ages.
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