泥壁和石壁窖池糟醅风味物质的差异研究  

Comparison of flavor substances in fermented grains from mud-wall and stone-wall pits

作　　者：刘向阳[1] 任道群[2,3] 唐玉明[2,3] 姚万春[2,3] 刘茂柯[2,3] 任剑波[1] 田新惠[2,3] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]四川省农业科学院水稻高粱研究所生物中心,四川泸州646000 [3]四川省泸州市酿酒科学研究所,四川泸州646000

出　　处：《中国酿造》2015年第10期95-97,共3页China Brewing

基　　金：四川省财政创新能力提升工程专项基金(2013xxxk-018)

摘　　要：采用乙醇和水浸提法结合气相色谱法检测对泥壁窖和石壁窖两种建窖方式糟醅的风味物质进行分析研究。结果表明,使用乙醇提取糟醅的风味物质总含量(8.912 5 g/L)高于水提取法(6.372 6 g/L)且变异系数低;使用乙醇浸提糟醅风味物质结果表明,泥壁下层糟醅的已酸乙酯含量(0.021 0 g/L)显著高于窖池其他部位糟醅,泥壁糟醅的乳酸乙酯含量(0.118 3 g/L)显著低于石壁糟醅。酸类含量以乙酸含量(1.484 2 g/L)最高。因此,在生产浓香型酒时,窖池使用泥壁窖优于石壁窖。The flavor substances in fermented grains fxom mud-wall pits and stone-wall pits were studied by ethanol extraction and water extraction methods. Results showed that the total content of flavor substances in fermented grains by ethanol extraction （8.912 5 g/L） was higher than that by water extraction （6.372 6 g/L） and the coefficient of variation was lower. After ethanol extraction, the content of ethyl hexylate in fermented grains from mud-wall pits in lower levels （0.021 0 g/L） was significantly higher than that from other parts of pits, and the content of ethyl lactate in fermented grains from mud-wall pits （0.118 3 g/L） was significantly lower than that in fermented grains from stone-wall pits. The content of acetic acid （1.484 2 g/L） was the highest in acids. Therefore, in the production of Luzhou-flavor liquor, mud-wall pit was superior to stone-wall pit.

关 键 词：浓香型酒 建窖 糟醅 风味物质 

分 类 号：TS261.4[轻工技术与工程—发酵工程]