摘要
本文采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS),对第五轮酿造工艺中使用的高温大曲(DQ)、高温堆积前后(d1、d2)、出窖(c3)、蒸馏后的酒醅(z4)、第五轮次酒(WL)的挥发性物质进行检测,分析四个不同时期酒醅理化性质(水分、酸度、还原糖、淀粉)与其挥发性物质的相关性。结果表明,不同时期酒醅检测出的相同物质占总物质的63.46%;轮次酒中大部分物质在高温大曲和酒醅中均检测出,高温大曲、酒醅、轮次酒中有15种共同挥发性物质,分别是乙醇、异戊醇、苯乙醇、乙酸乙酯、2-羟基丙酸乙酯、己酸乙酯、辛酸乙酯、十六烷酸乙酯、亚油酸乙酯、苯乙酸乙酯、苯甲醛、3-甲基丁醛、十三烷、苯乙烯、十四烷。主成分分析得出c3与WL的香气组成最为相似;相关性分析得出,酒醅的酸度、水分与十四烷酸乙酯、乙酸乙酯、丙酸乙酯之间呈级显著负相关(P<0.01),十四烷、2-甲基丁醛、2-羟基-丙酸乙酯、3-甲基丁醛与还原糖之间呈极显著负相关(P<0.01)。综上所述,高温大曲挥发性物质组成、酿造工艺中酒醅的理化指标均对第五轮次酒的风味有一定的影响。
In this paper,headspace solid phase microextraction-gas chromatography-mass spectrometry(HSSPME-GC-MS)was used to detect the volatile substances of high temperature Daqu(DQ),high temperature accumulation before and after(d1,d2),cellar(c3),fermented grains after distillation(z4)and the fifth batch of wine(WL)used in the fifth batch of brewing process.The correlation between the physicochemical properties of fermented grains(moisture,acidity,reducing sugar,starch)and their volatile substances in four different periods was analyzed.The same substances detected in fermented grains at different stages accounted for 63.46%of the total substances.Most of the substances in fifth batch were detected in high temperature Daqu and fermented grains.There were 15 common volatile substances in high temperature Daqu,fermented grains and fifth batch,which were ethanol,isoamyl alcohol,phenylethanol,ethyl acetate,ethyl 2-hydroxypropanoate,ethyl caproate,ethyl octanoate,ethyl hexadecanoic acid,ethyl linoleate,ethyl phenylacetate,benzaldehyde,3-methylbutyraldehyde,tridecane,styrene and tetradecane.Principal component analysis showed that the aroma components of c3 and WL were the most similar.The correlation analysis showed that the acidity and moisture of fermented grains were significantly negatively correlated with ethyl myristate,ethyl acetate and ethyl propionate(P<0.01).The content of reducing sugar in fermented grains was significantly negatively correlated with tetradecane,2-methylbutyraldehyde,2-hydroxy-ethyl propionate and 3-methylbutyraldehyde(P<0.01).In summary,the composition of volatile substances in high-temperature Daqu and the physicochemical indexes of fermented grains in the brewing process all had certain effects on the flavor of the fifth batch of liquor.
作者
李凤兰
付平
邓代霞
吴天祥
LI Fenglan;FU Ping;DENG Daixia;WU Tianxiang(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China;Guizhou Vocational College of Food Engineering,Guiyang Guizhou 551400,China)
出处
《食品与发酵科技》
CAS
2022年第6期53-59,共7页
Food and Fermentation Science & Technology
基金
天朝上品柔和型白酒技术合作项目。
