牛栏山二锅头陈酿过程中香气成分的变化规律  

Change Rules of Flavoring Components in Niulanshan Erguotou During the Aging Process

作　　者：朱婷婷 ZHU Tingting(Niulanshan Distillery,Beijing 101301,China)

机构地区：[1]北京顺鑫农业股份有限公司牛栏山酒厂,北京101301

出　　处：《酿酒科技》2018年第7期121-123,共3页Liquor-Making Science & Technology

摘　　要：对牛栏山二锅头原酒贮存过程的主要风味物质变化进行了分析研究。结果表明,部分香气成分含量随贮存时间延长呈现良好的变化规律,其重要香味成分乙酸乙酯及乳酸乙酯的含量随着贮存时间的延长而逐渐降低,其相对应的酸含量增加。认为牛栏山二锅头白酒贮存过程中,总酸逐渐升高,总酯逐渐下降并趋于平稳状态,高级醇有一定的先升高后降低趋势。作为白酒老熟指标之一的乙缩醛含量随着贮存时间的延长而呈上升趋势。The change in flavoring components in Niulanshan Erguotou during the aging process was explored.The results suggested that,the content of some important flavoring components including ethyl acetate and ethyl lactate gradually decreased as time passed by.However,the content of the corresponding acids increased.The change rules were summed up as follows:the content of total acids increased gradually,the content of total esters decreased gradually and then kept stable,and the content of higher alcohols increased in the beginning and then dropped,and the content of acetal(one of the aging indicators)increased with the aging time.

关 键 词：牛栏山二锅头 陈酿 气相色谱-质谱联用 香气成分 

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]