食品与发酵工业 >

2024 , Vol. 50 >Issue 23: 301 - 311

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038453

分析与检测

不同发酵期对不同糟层浓香型基酒风味成分的影响

  • 刘平 ,
  • 张宿义 ,
  • 明红梅 ,
  • 敖宗华 ,
  • 敖灵 ,
  • 马龙 ,
  • 周燕妮 ,
  • 李孟涛 ,
  • 许德富
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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,646000)
    3(国家固态酿造工程技术研究中心,四川 泸州,646000)
    4(北京工商大学,酿酒分子工程中国轻工业重点实验室,北京,100048)
第一作者:硕士研究生(许德富教授为通信作者,E-mail:1305457388@qq.com)

收稿日期: 2024-01-02

  修回日期: 2024-03-01

  网络出版日期: 2024-12-27

基金资助

四川省中央引导地方科技发展专项项目:四川省固态酿造技术创新中心建设(2021ZYD0102)

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Influence of different fermentation cycles on the flavor components of Nongxiangxing crude Baijiu with different layers

  • LIU Ping ,
  • ZHANG Suyi ,
  • MING Hongmei ,
  • AO Zonghua ,
  • AO Ling ,
  • MA Long ,
  • ZHOU Yanni ,
  • LI Mengtao ,
  • XU Defu
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  • 1(College of Bioengineering,Sichuan University of Science & Engineering, Yibin 644005, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(National Engineering Technology Research Center of Solid-State Brewing, Luzhou 646000, China)
    4(Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business Unirersity, Beijing 100048, China)

Received date: 2024-01-02

  Revised date: 2024-03-01

  Online published: 2024-12-27

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摘要

为探索不同发酵期对不同糟层浓香型基酒风味成分的影响,采用高效液相色谱法、气相色谱法-氢火焰离子化检测器和顶空固相微萃取结合气相色谱-质谱联用法对不同发酵期、上中下3层糟醅所产基酒中的风味物质进行解析。结果表明,乙酸、丁酸、己酸、庚酸乙酯、丁酸乙酯、己酸乙酯、戊酸乙酯、己酸丁酯、己酸异戊酯、苯乙酸乙酯、己酸己酯、己酸丁酯和乙酸苯乙酯的含量,随着发酵时间的延长呈增加趋势;乳酸、乙醛、葵酸乙酯、异戊酸乙酯、月桂酸乙酯、苯乙醛、乙缩醛、正丁醇、异戊醛、乙酸乙酯、乳酸乙酯、3-苯丙酸乙酯、壬醛、棕榈酸乙酯和萘这15种风味物质在各层的含量随发酵时间的延长出现下降趋势。该实验通过对不同发酵期浓香型基酒在不同糟层的风味成分对比分析,对浓香型白酒生产、勾调、提升成品酒品质具有一定的指导意义。

关键词： 浓香型基酒; 不同发酵期; 不同糟层; 有机酸; 关键性差异物质

本文引用格式

刘平 , 张宿义 , 明红梅 , 敖宗华 , 敖灵 , 马龙 , 周燕妮 , 李孟涛 , 许德富 . 不同发酵期对不同糟层浓香型基酒风味成分的影响[J]. 食品与发酵工业, 2024 , 50(23) : 301 -311 . DOI: 10.13995/j.cnki.11-1802/ts.038453

Abstract

To explore the influence of different fermentation cycles on the flavor components of Nongxiangxing crude Baijiu with different layers, high-performance liquid chromatography, gas chromatography-hydrogen flame ionization detector, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry were used to analyze the flavor substances in the crude Baijiu produced in different fermentation cycles, upper, middle, and lower layers of mash.The results showed that the contents of acetic acid, butyric acid, hexanoic acid, ethyl heptanate, ethyl butyrate, ethyl hexanoate, ethyl valerate, butyl hexanoate, isoamyl hexanoate, ethyl phenylacetate, hexyl hexanoate, butyl hexanoate, and ethyl phenylacetate in each layer gradually increased with the extension of fermentation time;Lactic acid, acetaldehyde, ethyl sunflower acid, ethyl isovalerate, ethyl laurate, phenylacetaldehyde, acetaldehyde, n-butanol, isovaleraldehyde, ethyl acetate, ethyl lactate, ethyl 3-phenylpropionate, nonanal, ethyl palmitate, and naphthalene, these 15 flavor substances, showed a downward trend in each layer with the extension of fermentation time.Through the comparative analysis of flavor components of Nongxiangxing crude Baijiu at different fermentation cycles in different lees, this experiment has a certain guiding significance for the production, blending, and upgrading of Nongxiangxing Baijiu.

Key words： Nongxiangxing crude Baijiu; different fermentation cycles; different lees layers; organic acid; key differential substances

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