该研究通过连续两年对不同储存容器中基酒的理化指标、挥发性风味物质的追踪测定及感官品评的方法,探究不同储存容器对凤香?突拼⒋婀讨蟹绺裉氐阈纬傻挠跋臁＝峁砻鳎侥昶诩洌恍飧止藓吞仗炒⒋婊浦衟H缓慢降低,总酸升高不到3%,总酯含量分别降低5.45%、6.75%;酒海(凤香型白酒特有储存容器)因碳酸钙的引入和良好的透气性加速了酯类物质的水解、挥发性酸类物质的排出及醇、醛的氧化作用,使得基酒pH显著升高,总酸和总酯明显降低,下降率分别约75%和34%。陶坛和酒海良好的透气性有利于基酒老熟和邪杂味排入环境,尤其是酒海储存凤香型白酒中蜜香突出和酒海味明显。通过对58种挥发性物质进行主成分分析和热图分析发现,采用不同储存容器储存一年的基酒特征风味物质及其相似,但与新产基酒及储存两年基酒都具有显著性差异;不锈钢罐和陶坛储存两年的基酒特征风味物质较为接近。新酒中丁酸丁酯、乙酸乙酯、丁酸乙酯、丁酸等低分子酯类、酸类物质含量较高,使得新酒放香大、新酒味、酸臭味较重。储存一年的基酒中8-甲基壬酸、辛酸、辛酸己酯等挥发性物质含量较多,甜香、水果香味突出。储存两年的基酒中异戊酸乙酯、乙酸丁酯等酯类及己醇、异戊醇等醇类较多,使得基酒具有菠萝香、水果香、花香等风味,尤其是酒海储存两年基酒中较高含量的壬酸乙酯、己酸丙酯使得基酒甜香、老窖香突出,还赋予基酒独有的蜜香。
In this study, the physical and chemical indexes, volatile flavor substances and sensory evaluation of base Baijiu samples in different storage containers were measured for two consecutive years.To explore the influence of different storage containers on the formation of style characteristics of Feng-flavor base Baijiu during storage.The results showed that during the two years, the pH of the base Baijiu stored in the stainless-steel vessel and the pottery jar decreased slowly, the total acid increased by less than 3%, and the total ester content decreased by 5.45% and 6.75%, respectively.The introduction of calcium carbonate in Jiuhai (a special storage vessel for Feng-flavor Baijiu) stored base Baijiu and good air permeability accelerated the hydrolysis of esters, the discharge of volatile acids and the oxidation of alcohols and aldehydes, resulting in a significant increase in pH of base Baijiu, a significant decrease in total acid and total ester, with a decrease rate of about 75% and 34%, respectively.The good air permeability of pottery jar and Jiuhai is conducive to the release of the base Baijiu ripe and evil flavor into the environment.especially, Feng-flavor Baijiu stored in Jiuhai has prominent honey and obvious Jiuhai flavor.Through principal component analysis and heat map analysis of 58 kinds of volatile substances, it was found that the characteristic flavor substances of base Baijiu stored in different containers for one year were very similar, but had significant differences from new base Baijiu and two-year base Baijiu, The characteristic flavor of base Baijiu stored for two years in stainless-steel vessel and pottery jar was similar.The content of low molecular esters and acids such as butyl butyrate, ethyl acetate, ethyl butyrate, and butyrate in the new Baijiu is high, which makes the new Baijiu more fragrant, new wine taste, sour taste heavier.The base Baijiu stored for one year contain more volatile substances such as 8-methyl nonaic acid, caprylic acid and hexyl caprylate, which makes the sweetness and fruit flavor prominent.In the base Baijiu stored for two years, there are many esters such as butyl isovalerate acetate and hexanol isoamyl alcohol, which makes the base Baijiu have the flavor of pineapple, fruit, and flower fragrance.In particular, the high content of propyl ethyl nonelate caproate in Jiuhai stored base Baijiu for two years, makes the base Baijiu sweet and mature, and also gives the base Baijiu unique honey fragrance.
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