摘要
主要研究了大小曲和发酵方式对清香型白酒风味的影响,通过采用传统清香型白酒发酵方式,研究发现:小曲酿造的白酒中乳酸乙酯、β-苯乙醇、乙醛的含量较高。液态发酵可以产生较多的乳酸乙酯、甲酸乙酯、正丙醇、异丁醇、活性戊醇、异戊醇、β-苯乙醇等风味成分,而小麦、玉米液态酿造产生的乙醛、乙缩醛较高。整体而言,各因素对白酒风味影响的重要程度可以进行排序为:发酵方式>大小曲>不同产地高粱。
In this paper,the influence of the Daqu,Xiaoqu and the fermentation way on Fen-flavor Baijiu flavor was studied.Through the traditional Baijiu fermentation method,it was found that the content of ethyl lactate,beta-phenol and acetaldehyde was high in Xiaoqu Baijiu.Liquid-state fermentation can produce a large number of ethyl lactate,ethyl formate,n-propyl alcohol,isobutanol,reactive pentyl alcohol,isoamyl alcohol,beta-benzyl alcohol,etc,but the wheat and corn liquid-state fermentation can produce more acetaldehyde and aldehyde acetal.Overall,the important degree of influence of each factor on Baijiu flavor from high to low was as follows:the fermentation way,Daqu and Xiaoqu,sorghum from the different origin.
作者
陈彬
何宏魁
刘国英
张凤杰
李安军
韩兴林
CHEN Bin;HE Hong-kui;LIU Guo-ying;ZHANG Feng-jie;LI An-jun;HAN Xing-lin(China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Anhui Gujinggong Distillery Co.,Ltd.,Bozhou 236800,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第8期166-171,共6页
Food and Fermentation Industries
基金
中国白酒产业技术创新战略联盟项目(2017)
西藏自治区科技重大专项项目(ZD20170014)
关键词
清香型白酒
大小曲
发酵方式
风味成分
Fen-flavor Baijiu(Chinese liquor)
Daqu and Xiaoqu
the fermentation way
flavour compounds
