发酵茶酒的制备及其挥发性成分分析  

Preparation of fermented tea liquor and analysis of its volatile components

作　　者：王晓娜 杜先锋[1] 蒋军[1] 徐晓南 杨志凯 WANG Xiaona;DU Xianfeng;JIANG Jun;XU Xiaonan;YANG Zhikai(School of Tea and Food Science Technology,Anhui Agricultural University,Hefei 230036)

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《安徽农业大学学报》2019年第6期901-907,共7页Journal of Anhui Agricultural University

摘　　要：以小麦、大米和夏秋茶为原料,茶酒曲和母曲作为发酵剂,采用传统固态发酵技术发酵,酿造一种具有独特茶香、保留传统酒香特色且酒体清澈透明的白酒。探讨不同茶叶含量酒曲酒醅中游离氨基酸以及结合感官审评分析比较发酵茶酒之间挥发性成分的差异。结果表明,所酿造的茶香型白酒风味独特,酒醅中含有17种游离氨基酸,其中30%茶酒曲的酒醅中的游离氨基酸总量高于其他样品总量;其挥发性成分包括醇类、酯类、酮醛类、含氮化合物、芳香族、酸类等78种化合物,其中添加茶酒曲酿造的白酒中总酯含量高于母曲酿造的白酒中的含量。In this paper, wheat, rice and summer-autumn tea were used as raw materials, and tea jiuqu and mother jiuqu were used as starter to prepare liquor with traditional wine flavor and unique tea flavor by traditional solid-state fermentation technology. The free amino acids in fermented grain with different tea contents were determined by automatic amino acid analyzer, and volatile components were determined by GC-MS combined with sensory evaluation. The results showed that the fermented grains contained 17 kinds of free amino acids, and which had higher total amount of free amino acids with addition of tea jiuqu containing 30% tea than other samples;they also contained 78 kinds of compounds, including alcohols, esters, ketoaldehydes, nitrogen-containing compounds, aromatic compounds and acids, of which the total ester content in the liquor brewed with tea jiuqu was higher than that in the liquor brewed with mother jiuqu.

关 键 词：茶酒曲 固态发酵 游离氨基酸 挥发性成分 

分 类 号：TS262.39[轻工技术与工程—发酵工程]