黄酒陈酿过程中香气物质、味觉特性和表面张力变化  

Changes of aroma substances, taste characteristics and surface tension during the aging process of Chinese rice wine

作　　者：徐建芬 张凤杰[3,4] 

机构地区：[1]上海金枫酒业股份有限公司,上海201501 [2]上海石库门酿酒有限公司,上海201501 [3]中国食品发酵工业研究院,北京100015 [4]国家酒类品质与安全国际联合研究中心,北京109015

出　　处：《中国酿造》2018年第1期41-44,共4页China Brewing

基　　金：西藏自治区科技计划项目(Z2016B01N04)

摘　　要：采用SPME-GC分析了不同陈酿时间对黄酒香气物质含量变化的影响。结果表明,随着陈酿时间的延长,酯类和醛类物质含量呈上升趋势,总酯含量由37.78 mg/L增加至497.14 mg/L,总醛含量由1.14 mg/L增加至20.40 mg/L,醇类物质含量变化不大,综合相关性分析结果,认为黄酒陈香物质为乳酸乙酯、丁酸乙酯、丁二酸二乙酯、糠醛和苯甲醛;不同陈酿时间黄酒的电子舌分析结果表明,随着陈酿时间的延长,酸感增强,10年陈黄酒的酸味值比新酒高出了近127%,呈极显著正相关关系(P<0.01),丰富度和鲜度都呈显著下降趋势(P<0.05),分别降低73.9%和29.4%;采用表面张力值来评价黄酒在陈酿过程中的特性变化,结果表明,随着陈酿时间的延长,表面张力值越来越大,且相关性分析为显著正相关(P<0.05)。The effects of different aging time on aroma substances changes of Chinese rice wine were analyzed by SPME-GC. The results showed that esters and aldehydes were in an upward trend of 37.78-497.14 mg/L and 1.14-20.40 mg/L, respectively, and alcohols changed little with the extension of aging time. Combined with the results of correlation analysis, the compositions of aroma substances in Chinese rice wine were ethyl lactate, ethyl butyrate, diethyl succinate, furfural and benzaldehyde. Electronic tongue analysis results of Chinese rice wine with different aging time showed that with the extension of aging time, the sense of acid increased, the acidity value of Chinese rice wine with 10 years aging was nearly127% higher than the new wine, with a very significant positive correlation(P<0.01), and the richness and freshness were significantly decreased(P<0.05) by 73.9% and 29.4%, respectively. Surface tension value was used on evaluating the character changes of Chinese rice wine during the aging time, and results showed that the values of surface tension increased with the extension of aging time, and they were significantly positive correlated(P<0.05).

关 键 词：黄酒 香气物质 表面张力 电子舌 

分 类 号：TS261.4[轻工技术与工程—发酵工程]