摘要
该研究对北方浓香型白酒发酵过程中不同空间层次六个位置点糟醅的理化指标和主要风味物质的变化进行分析。结果表明,不同空间层次糟醅的理化指标和风味物质变化均呈现一定的规律。糟醅中水分、酸度、淀粉、丁酸、己酸、异戊醇、正丁醇含量在中、上层四个位置点的变化规律基本一致且与底层两个位置点的完全不同。糟醅中残糖、乳酸乙酯、乙醛、乙酸、丙酸和甲醇含量在六个位置点变化规律基本一致,而乙缩醛、异丁醇、正丙醇和仲丁醇在各个位置点变化却各有差异。己酸乙酯和丁酸乙酯在其中三个位置点均未检出,另外三个点有较大差异。底层的己酸和正丁醇含量明显高于中、上层,中、上层的乳酸乙酯增幅远大于底层,中、底层仲丁醇含量明显升高而上层无明显变化。中、底层中心点残糖含量明显高于窖边点,同层中心点与窖边点淀粉含量无明显差异,同层窖边点甲醇、己酸、正丙醇和异戊醇含量明显高于中心点,而异丁醇相反。己酸乙酯和丁酸乙酯主要依靠底层和中层窖边点糟醅在发酵中后期生成。
The changes of physicochemical indexes and main flavor substances in six position points of fermented grains at different spatial levels during the fermentation of Northern strong-flavor(Nongxiangxing)Baijiu were studied.The results showed that the changes of physicochemical indexes and flavor substances in fermented grains at different spatial levels showed certain regularities.The changes in contents of moisture,acidity,starch,butyric acid,caproic acid,isoamyl alcohol and n-butanol in fermented grains were consistent at the four position points of middle and upper layer,but different from those at the two position points of bottom layer.The changes in the contents of residual sugar,ethyl lactate,acetaldehyde,acetic acid,propionic acid and methanol in fermented grains were basically the same at six position points,but the changes in the contents of acetal,isobutanol,n-propanol and secondary butanol were different at each position points.The change trajectories of ethyl caproate and ethyl butyrate were not detected at three position points,while the other three position points were different.The contents of caproic acid and n-butanol in the bottom layer were significantly higher than those in the middle and upper layer,the increase of ethyl lactate in the middle and upper layer was much greater than that in the bottom layer,and the content of 2-butanol in the middle and bottom layer was significantly increased,but there was no significant change in the upper layer.The content of residual sugar in the center points of middle and bottom layer was significantly higher than that at the pit side points,and there was no significant difference in starch content between the center points and the pit side points.The content of methanol,caproic acid,n-propanol and isoamyl alcohol in the pit side points was significantly higher than that at the center point of at the same layer,while the contents of isobutanol were the opposite.Ethyl caproate and ethyl butyrate were mainly produced by the fermented grains at pit side points
作者
王乐
魏功
郭逸臻
刘德
王慧
张敏
石惠
屈慧
何云军
任国军
严伟
WANG Le;WEI Gong;GUO Yizhen;LIU De;WANG Hui;ZHANG Min;SHI Hui;QU Hui;HE Yunjun;REN Guojun;YAN Wei(Inner Mongolia Hetao Distillery Co.,Ltd.,Bayannur 015400,China)
出处
《中国酿造》
CAS
北大核心
2024年第3期63-71,共9页
China Brewing
基金
内蒙古河套酒业集团股份有限公司重点研发项目(HT-2021-JT003)。
关键词
北方浓香型白酒
不同空间层次
糟醅
理化指标
风味物质
变化规律
Northern strong-flavor Baijiu
different spatial levels
fermented grains
physicochemical index
flavor substance
change rule
