摘要
对浓香型白酒蒸馏过程不同馏分中风味物质的变化规律进行了分析研究。结果表明,在蒸馏过程中总酯随酒精度的降低呈"下降-平衡-上升-下降"趋势,己酸乙酯、乳酸乙酯含量随贮存延长而下降,低度酒中乳酸乙酯下降较为明显,乙酸乙酯基本没有变化,丁酸乙酯略有上升;醇类物质中,甲醇基本不变,正丙醇含量在断花前的前段呈现稍微增加,断花后正丁醇含量有少许增加,与正丁醇相反,仲丁醇和异丁醇无变化,断花后各段异戊醇含量都较少,正己醇在后期含量稍微有增加,贮存后醇类物质变化不大;总酸在断花后的各段酒中增加量显著,乙酸的增加趋势和总酸相似,不同的是总酸呈平稳增多,而乙酸是波动增加,丁酸与乙酸、总酸变化趋势相似,贮存后总酸有较大幅度的增加,贮存期越长增量越多,乙酸和丁酸稍有上升趋势;乙醛和乙缩醛变化趋势基本相同,在蒸馏过程中随酒度下降而下降,而经贮存后则呈明显的上升趋势,且随贮存期的延长而大幅度的增加,部分流段增加量达到1倍以上,断花前各段增加尤其显著。
The change rules of flavoring compositions in different distillate during the distillation of Luzhou-flavor liquor were studied. The results were as follows： total esters content presented dropping-balancing-increasing-dropping trend with the drop of alcoholicity; the content of ethyl caproate and ethyl lactate decreased with the extension of liquor storage; in low-alcohol liquor, ethyl lactate content decreased evidently, there was rare change in ethyl acetate content, and ethyl butyrate content increased slightly; for alcohols in the distillation, no change in methanol content, n-propanol content increased in the prior flower-stopping period and n-butanol content increased in the late flower-stopping period, however, no change in sec-butyl alcohol content and isobutyl content, n-hexanol content increased in the late flower-stopping period, and there was little change in alcohols content atter liquor storage; total acids content increased evidently in each distillate after flower-stopping and the same as acetic acid content （total acids content increased stably and acetic acid content increased fluctuant）, the change trend of butyric acid was similar to total acids and acetic acid, after liquor storage, total acids content increased greatly and such increase kept pace with the extension of the storage period, the content of acetic acid and butyric acid only increased a little; the change trend of acetaldehyde and acetal was almost the same （decreasing with the drop of alcoholicity）, after liquor storage, they presented evident increasing trend and increased greatly with the extension of the storage period （the increasing amount reached up to 100 % in some distillate and such increase was evident in the distillate before flower-stopping ）.
出处
《酿酒科技》
2010年第9期48-52,共5页
Liquor-Making Science & Technology
关键词
浓香型白酒
蒸馏
馏分
风味物质
变化规律
Luzhou-flavor liquor
distillation
distillate
flavoring compositions
change rules
