利用风味物质鉴别黄酒产地  

Identification of the Producing Areas of Yellow Rice Wine by Use of Flavoring Compositions

作　　者：胡健 池国红 吴苗叶 王雪花 

机构地区：[1]上海金枫酒业股份有限公司技术中心,上海201501

出　　处：《酿酒科技》2009年第6期17-19,共3页Liquor-Making Science & Technology

基　　金：国家"十一五"支撑计划"重要酒类保真与原产地保护技术研究"(项目编号:2006BAK02A17-1)

摘　　要：利用顶空技术分析黄酒中的香气成分,通过醇类化合物区分不同产地的黄酒。分析结果发现,金枫公司黄酒产品中正丙醇浓度比其余产地的黄酒低约35%,而异丁醇和异戊醇的平均含量则分别比其他产地的黄酒高约66%和23%。以此可以初步区分金枫公司和其他公司的黄酒产品。The technique of static headspace was used to analyze the flavoring compositions of yellow rice wine so that yellow rice wine made in different producing areas could be identified on the basis of the difference in alcohol compounds. It was found that n-propanol concentration in yellow rice wine （made by Jinfeng Co.Ltd.） was 23 % lower than that in other yellow rice wine products, however, the average contents ofisobu- hanoi and isoamyl alcohol in yellow rice wine （made by Jinfeng Co.Ltd.） were 66 % and 23 % higher respectively. Accordingly, such method could be used to distinguish yellow rice wine made by Jinfeng Co.Ltd. from other yellow rice wine products （made by other wineries）.

关 键 词：黄酒 静态顶空 风味物质 保真 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]