生物增香液对糟烧酒口味的改进及分析  

Improvement and analysis of biological flavored liquid to the taste of Zaoshao liquor

作　　者：薛龙龙[1] 冷云伟[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221116

出　　处：《中国酿造》2015年第6期77-79,共3页China Brewing

基　　金：中央高校基本科研业务费专项资金(2014QNB13)

摘　　要：通过由4种原用于白酒增香的微生物培养液(增香液)的扩大培养,将符合要求的种子扩大培养液与酒糟混合,对粉碎后的黄酒糟进行二次发酵,从而得到改良后的糟烧酒,最终利用气相色谱仪对改良前后的样品进行分析。结果表明,二次发酵前后检测出的物质分别有14和16种,二次发酵后的酒样中有2-戊醇和乙醛产生,这些物质存放后经过内部的化学反应,使酒的风味更好,且使酒带有刺激臭和苦涩味的正丁醇含量明显减少。改良前的糟烧酒存在口感不爽,放香不足,后味涩杂等问题,然而经过改良后的糟烧酒口感芳香、绵甜,香味协调,余味悠长。故4种微生物对糟烧酒的风味有一定提升作用。After the scale-up development of four microbial cultures （flavored liquid）, the second fermentation was carried out with mixture of the required microbial culture and Chinese rice wine vinasse, then the improved Zaoshao liquor was produced and the compositions before and after improvement were determined by gas chromatograph. Results showed that there were 14 and 16 components before and after the improvement, respectively. 2-amyl alcohol and acetaldehyde, which improved liquor flavor, were found in the second fermentation. N-butyl alcohol, which can make the liquor stimulating odour and bitterness, was significantly decreased in modified Zaoshao Liquor. Before the improvement, the Zaoshao liquor showed less fragrance with astringent flavor. However, after the improvement, Zaoshao liquor showed good taste, harmonious aroma, and long remaining taste. Therefore, four kinds of flavored liquid had a role in flavor improvement.

关 键 词：糟烧酒 增香菌种 二次发酵 气相色谱法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]