食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 101 - 108

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031900

研究报告

不同上甑条件对浓香型白酒乙醇及风味物质馏出的影响

  • 赵红平 ,
  • 罗惠波 ,
  • 刘淼 ,
  • 黄丹 ,
  • 张宿义 ,
  • 秦辉 ,
  • 李子健
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644005)
    2(泸州老窖股份有限公司,四川 泸州,646099)
第一作者:硕士研究生(李子健讲师为通信作者, E-mail: 982993886@qq.com)

收稿日期: 2022-04-12

  修回日期: 2022-06-16

  网络出版日期: 2023-04-06

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Effect of different steaming conditions on ethanol and aroma compounds of Luzhou-flavor Baijiu

  • ZHAO Hongping ,
  • LUO Huibo ,
  • LIU Miao ,
  • HUANG Dan ,
  • ZHANG Suyi ,
  • QIN Hui ,
  • LI Zijian
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  • 1(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005,China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646099,China)

Received date: 2022-04-12

  Revised date: 2022-06-16

  Online published: 2023-04-06

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摘要

为探明不同上甑条件对浓香型白酒风味物质馏出的影响,对上甑过程中不同蒸汽压力和不同上甑速率下酒醅的温度变化进行了测定,并对蒸馏所得酒液中乙醇及主要风味物质的含量进行了检测,通过聚类分析对不同蒸汽压力和不同上甑速率下的风味物质差异进行了分析。结果表明,蒸汽压力越大,温度上升速率越快;上甑速率越快,酒醅各层温度达到一致所需时间越短。且增大蒸汽压力有利于乙酸乙酯、乳酸乙酯、乙缩醛、乙酸、丁酸、己酸、乳酸、仲丁醇、β-苯乙醇的馏出,减小蒸汽压力有利于丁酸乙酯、己酸乙酯、正丙醇、异丁醇、异戊醇和乙醇的馏出。提高上甑速率,有利于乙酸乙酯、己酸乙酯、乳酸乙酯、乙缩醛、仲丁醇、正丙醇、β-苯乙醇、乳酸、乙酸、丁酸、己酸的馏出;降低上甑速率,有利于丁酸乙酯、异丁醇、异戊醇和乙醇的馏出。研究结果揭示了上甑速率和蒸汽压力对酒醅升温及风味物质馏出的影响,为浓香型白酒乙醇及风味物质蒸馏控制提供了理论依据。

关键词： 浓香型白酒; 蒸汽压力; 上甑速率; 风味物质; 蒸馏规律

本文引用格式

赵红平 , 罗惠波 , 刘淼 , 黄丹 , 张宿义 , 秦辉 , 李子健 . 不同上甑条件对浓香型白酒乙醇及风味物质馏出的影响[J]. 食品与发酵工业, 2023 , 49(5) : 101 -108 . DOI: 10.13995/j.cnki.11-1802/ts.031900

Abstract

To explore the effects of different distilling conditions on the distillation of aroma compounds in Luzhou-flavor Baijiu, the distillation rules of ethanol and aroma compounds in Luzhou-flavor Baijiu under different steam pressures and rate of retort were studied. The temperature changes of fermented grains under different steam pressures and rate of retort during distillation were measured, and the contents of ethanol and main aroma compounds in the distilled liquor were detected. The differences of aroma compounds under different steam pressures and rate of retort were analyzed by cluster analysis. The results showed that the higher the steam pressure was, the faster the temperature rise rate was. The faster the steaming rate was, the shorter the time required for each layer of fermented grains to reach the same temperature. And the increasing steam pressure was beneficial to the distillation of ethyl acetate, ethyl lactate, acetal, acetic acid, butyric acid, caproic acid, lactic acid, sec-butanol and β-phenylethyl alcohol. Reducing the steam pressure was conducive to the distillation of ethyl butyrate, ethyl caproate, 1-propanol, isobutyl alcohol, isoamyl alcohol and ethanol. Increasing the steamer loading rate was beneficial to ethyl acetate, ethyl caproate, ethyl lactate, acetal, sec-butanol, 1-propanol, β-phenylethyl alcohol, lactic acid, acetic acid, butyric acid and caproic acid. Reducing the steamer loading rate was conducive to the distillation of ethyl butyrate, isobutyl alcohol, isoamyl alcohol and ethanol. The results revealed the effect of the rate of retort and steam pressure on the temperature rise and flavor distillation of fermented grains, which provided a theoretical basis for distillation control of alcohol and aroma compounds in Luzhou-flavor Baijiu.

Key words： Luzhou-flavor Baijiu; steam pressure; rate of retort; aroma compounds; distillation rules

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