中国白酒固态发酵及蒸馏过程中糠嗅味物质变化规律的研究  

Study on the Change Rules of Earthy-musty Odorants in Solid Fermentation and Distillation Process of Chinese Liquor

作　　者：路虎 杜海[1] 徐岩 

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究中心,教育部工业生物技术重点实验室,江苏无锡214122

出　　处：《酿酒科技》2012年第8期29-32,共4页Liquor-Making Science & Technology

基　　金：国家十一五科技支撑计划项目(2007BAK36B02和2008BA I63B06);中国白酒"169计划"

摘　　要：以三大香型白酒为研究对象,采用旋转蒸发的方法,将酒醅中糠嗅味物质进行浓缩、富集,然后采用气相色谱-质谱联用(GC-MS)技术进行检测。结果表明,清香型白酒酒醅中糠嗅味物质含量最高,其次是浓香型白酒、酱香型白酒;对清香型白酒蒸馏过程进行跟踪检测,初步揭示蒸馏过程中糠嗅味物质的变化规律,并且发现清香型白酒二茬酒醅中糠嗅味物质的含量高于大茬酒醅。Earthy-musty odorants from fermented grains of Chinese liquor were condensed and accumulated by rotary evaporation and then de- tected by GC-MS. The results suggested that earthy-musty odorants content was the highest in Fen-flavor liquor and then followed by in Luzhou-flavor liquor and in Maotai-flavor liquor. Tracing measurement in the distillation process of Fen-flavor liquor revealed the change rules of earthy-musty odorants and it was found that the content of earthy-musty odorants in secondary fermented grains of Fen-flavor liquor was higher than that in primary fermented grains.

关 键 词：白酒 酒醅 糠嗅味 

分 类 号：TS262.3[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]