为研究新型技术(渗透汽化膜分离技术)和传统技术(高温蒸馏技术)对无核白葡萄烈酒香气物质的影响。该研究采用感官和气相色谱-离子迁移谱(gas chromatography-ion migration spectrometry,GC-IMS)技术对不同工艺制备的无核白葡萄烈酒挥发性成分及理化指标进行分析和比较,为推动葡萄烈酒制备的新技术提供参考。GC-IMS和感官结果表明,3款烈酒的香气特征存在显著性差异,传统高温蒸馏技术制备的两款烈酒存在共性,而渗透汽化膜分离技术制备的烈酒风格较为独特,口感优于其他。GC-IMS在4类酒样中共检测出48种挥发性成分,定性了33种,其中主要为醛类、醇类和酯类物质。渗透汽化膜分离技术制备的烈酒中乙酸异戊酯、丁酸乙酯、丙酸乙酯、乙酸丙酯、乙酸异丁酯含量较高,壶式蒸馏中2-甲基丙醛、2-甲基丁醛、戊醛的含量较高,塔式蒸馏中丁醛和乙醛的含量较高。可以发现渗透汽化膜分离技术制备的烈酒酯类物质含量较高,高温蒸馏技术制备的烈酒醛类物质含量较高。
To evaluate the novel (pervaporation membrane separation technology) and the traditional (high-temperature distillation technology) technologies on aroma substances of Thompson seedless spirit, this study used gas chromatography-ion mobility spectrometry (GC-IMS) technology and sensory method to analyze and compare the aroma substances and physical and chemical indexes of the fermented liquor, hoping to provide the reference for the novel technology on grape spirit. The GC-IMS results showed a significant difference in aroma characters between these three spirits, and there existed a common feature between the two spirits, which fermented by traditional high-temperature distillation technology, while the spirit fermented by pervaporation membrane separation technology had a unique aroma style and a good taste compared with the others. Furthermore, GC-IMS detected a total of 48 volatile components in four types of liquor samples, of which 33 species were identified, mainly the esters, aldehydes, and alcohols. The contents of isoamyl acetate, ethyl butyrate, ethyl propionate, propyl acetate, and isobutyl acetate in spirit prepared by pervaporation membrane separation technology were higher, while the contents of 2-methylpropyl aldehyde, 2-methylbutanal, and valeraldehyde were higher in pot distillation, and the contents of butyraldehyde and acetaldehyde were higher in rectifying tower distillation. We found that spirit prepared by pervaporation membrane separation technology had a higher content of esters, while the samples in traditional high-temperature distillation technology had a higher content of aldehydes.
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