食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 351 - 357

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040002

分析与检测

浓香型白酒酒头风味物质解析及重蒸技术对其品质的影响

  • 董蕴 ,
  • 唐亮 ,
  • 郭涛红 ,
  • 张娟 ,
  • 贾晓龙 ,
  • 白玉 ,
  • 黄小东 ,
  • 张智良
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  • (金徽酒股份有限公司, 甘肃 陇南, 742500)
第一作者:硕士,助理研究员(张智良高级工程师和黄小东高级工程师为共同通信作者,E-mail:zhangzhiliang@jinhuijiu.com;hxd@jinhuijiu.com)

收稿日期: 2024-05-25

  修回日期: 2024-07-05

  网络出版日期: 2025-06-19

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Analysis of flavor substances in head of Luzhou flavor Baijiu and influence of re-distillation technology on head quality

  • DONG Yun ,
  • TANG Liang ,
  • GUO Taohong ,
  • ZHANG Juan ,
  • JIA Xiaolong ,
  • BAI Yu ,
  • HUANG Xiaodong ,
  • ZHANG Zhiliang
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  • (Jinhui Liquor Co. Ltd. , Longnan 742500, China)

Received date: 2024-05-25

  Revised date: 2024-07-05

  Online published: 2025-06-19

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摘要

该研究基于气相色谱-离子迁移谱技术(gas chromatography-ion mobility spectrometry, GC-IMS)对窖龄为50年、30年、10年和7年的浓香型白酒酒头理化指标和挥发性组分进行了解析。理化分析结果显示,窖龄越高,浓香型白酒酒头总酸及总酯含量越高。GC-IMS分析结果显示,4个不同窖龄浓香型白酒酒头中共定性出52种挥发性组分,包括24种酯类、9种醇类、9种醛类、5种酮类、2种呋喃类、酸类、硫醚类和芳香烃类各1种,其中酯类和醇类物质为酒体的主要贡献成分。经偏最小二乘-判别分析确定了除乙醇外的12种区分不同窖龄浓香型白酒酒头样品的关键差异化合物。利用七塔层塔式蒸馏设备对浓香型白酒酒头进行重蒸处理,最佳馏出液去除量为2 L(酒头入塔总量15 L)时,可明显提高浓香型白酒酒头的品质,达到浓香型基酒的使用标准,增加酒头利用率。

关键词： 浓香型白酒; 不同窖龄酒头; 气相色谱-离子迁移谱技术; 挥发性风味物质; 酒头重蒸

本文引用格式

董蕴 , 唐亮 , 郭涛红 , 张娟 , 贾晓龙 , 白玉 , 黄小东 , 张智良 . 浓香型白酒酒头风味物质解析及重蒸技术对其品质的影响[J]. 食品与发酵工业, 2025 , 51(11) : 351 -357 . DOI: 10.13995/j.cnki.11-1802/ts.040002

Abstract

The physicochemical indexes and volatile components of Luzhou flavor Baijiu head aged 50, 30, 10, and 7 years were analyzed based on gas chromatography-ion mobility spectrometry (GC-IMS).The physical and chemical analysis results showed that the higher the cellar age, the higher the total acid and ester content of the Luzhou flavor Baijiu head.The GC-IMS analysis results showed that 52 volatile components were identified in 4 Luzhou flavor Baijiu heads with different cellar ages, including 24 esters, 9 alcohols, 9 aldehydes, 5 ketones, 2 furans, 1 acid, 1 sulfide, and 1 aromatic hydrocarbon, of which esters and alcohols were the main contribution components to the liquor body.After partial least squares discrimination analysis, 12 key differential compounds except ethanol were identified to distinguish Luzhou flavour Baijiu head samples of different cellar ages.The head of Luzhou flavor Baijiu was reboiled by seven-tower tower distillation equipment.When the optimal removal amount of distillate was 2 L (the total amount of head entering the tower was 15 L), the head quality of Luzhou flavor Baijiu could be significantly improved, the use standard of Luzhou flavor base liquor could be reached, and the utilization rate of the head could be increased.

Key words： Luzhou flavor Baijiu; different aged wine heads; gas chromatography-ion mobility spectrometry(GC-IMS); volatile flavor compounds; re-distillation of liquor head

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