食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 85 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033323

研究报告

现代工艺浓香型白酒蒸馏过程中不同馏分风味物质的变化特性

  • 倪书干 ,
  • 罗高建 ,
  • 朱美玲 ,
  • 柯锋 ,
  • 施鹏 ,
  • 万朕 ,
  • 吴鑫 ,
  • 易翔 ,
  • 詹苏 ,
  • 管莹 ,
  • 祝成 ,
  • 乐细选 ,
  • 林韡 ,
  • 童国强 ,
  • 李澜奇
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  • (劲牌有限公司,劲牌研究院,中药保健食品质量与安全湖北省重点实验室,湖北 大冶,435100)
第一作者:学士,高级工程师,国家一级品酒师(李澜奇中级工程师为通信作者,E-mail:21513082@zju.edu.cn)

收稿日期: 2022-08-14

  修回日期: 2022-09-20

  网络出版日期: 2023-08-07

基金资助

湖北省重点研发计划项目(2020BBA050)

收起

Characteristics of flavor substances in the different distillation fractions of strong-flavor Baijiu brewed by modern technology

  • NI Shugan ,
  • LUO Gaojian ,
  • ZHU Meiling ,
  • KE Feng ,
  • SHI Peng ,
  • WAN Zhen ,
  • WU Xin ,
  • YI Xiang ,
  • ZHAN Su ,
  • GUAN Ying ,
  • ZHU Cheng ,
  • YUE Xixuan ,
  • LIN Wei ,
  • TONG Guoqiang ,
  • LI Lanqi
Expand
  • (Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co.Ltd., Daye 435100, China)

Received date: 2022-08-14

  Revised date: 2022-09-20

  Online published: 2023-08-07

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摘要

为探究现代工艺酿造的浓香型白酒不同馏分中各风味组分以及对应酒精度的馏出特性和相关性,以机械化酿造的34个不同馏分的浓香型原酒为研究对象,采用液液萃取-气相色谱-质谱联用(liquid-liquid-extraction gas chromatography-mass, LLE-GC-MS)对样品风味物质进行定性定量分析,结合感官品评分析结果,进行了层次聚类热图分析,Pearson相关性分析以及正交偏最小二乘判别分析(orthogonal projections to latent structures-discriminant analysis, OPLS-DA),建立了不同馏分酒精度变化的数学模型:Ct=73.373-0.012e0.007t,其中决定系数以及均方根误差均为0.997,表示模型拟合的效果非常好。通过总结馏出规律,可以很好地把34个馏分分为4个大类,其中馏分0~2为酒头,馏分3~12为头段酒,馏分13~26为中段酒,馏分27~33为酒尾。16种主要风味物质按照相关性分成了A、B两个大类,且2个类别之间存在着显著的负相关,A类物质随着馏分的馏出,含量逐渐降低,B类物质的趋势则完全相反。感官评定结果显示,头段酒的综合评价最好,酯香浓郁,窖香突出,糟味明显,口感谐调,而没有明显的尾味。该研究分别基于风味物质和酒精度建立了不同时间段馏分的分类模型,为浓香型白酒现代工艺的量质摘酒、分段摘酒提供了参考依据。

关键词： 现代工艺; 浓香型白酒; 不同馏分; 感官分析; 风味物质; 数学模型; 多元变量分析

本文引用格式

倪书干 , 罗高建 , 朱美玲 , 柯锋 , 施鹏 , 万朕 , 吴鑫 , 易翔 , 詹苏 , 管莹 , 祝成 , 乐细选 , 林韡 , 童国强 , 李澜奇 . 现代工艺浓香型白酒蒸馏过程中不同馏分风味物质的变化特性[J]. 食品与发酵工业, 2023 , 49(13) : 85 -92 . DOI: 10.13995/j.cnki.11-1802/ts.033323

Abstract

To explore the distillation and correlation characteristics of flavor substances and corresponding alcohol content in different distillation fractions of strong-flavor Baijiu brewed by modern technology, the qualitative and quantitative analysis of flavor substances of 34 different distillation fractions measured by liquid-liquid-extraction gas chromatography-mass (LLE-GC-MS), sensory evaluation analysis, hierarchical clustering heatmap analysis (HCA), Pearson correlation analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were carried out. The mathematical modelling of different distillation fractions alcohol content over time was established: Ct=73.373-0.012e0.007t.The coefficient of determination and root mean square error are 0.997, indicating that the model fitting is very good. In conclusion, 34 fractions can be well divided into five categories, among which fractions 0-2 are the head of Baijiu, fractions 3-12 are the first section, fractions 13-18 are the middle section, fractions 19-25 are the tail section, fractions 26-29 are the tails of Baijiu. Sixteen main flavor substances were divided into two categories: A and B. There was a significant negative correlation between the two categories. The content of class A substances decreased gradually over distillation time, while class B substances showed the opposite trend. The results of sensory evaluation showed that the first section of distillation had the best comprehensive evaluation, with rich ester aroma, harmonious taste, and no obvious off odorants. This study provides references for the quantitative selection and classification of the strong-flavor Baijiu distillation fractions in different periods.

Key words： modern technology; strong-flavor Baijiu; different distillation fractions; sensory evaluation; flavour components; mathematical modelling; multivariate analysis

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