浓香型白酒生产中主体风味物质变化规律的探讨  

Change Rules of Main Flavoring Substances in Nongxiang Baijiu Production

作　　者：陈龙 CHEN Long(Suzhou Product Quality Supervision and Inspection Institute,Suzhou,Anhui 234000,China)

机构地区：[1]安徽省宿州市产品质量监督检验所,安徽宿州234000

出　　处：《酿酒科技》2020年第5期60-64,共5页Liquor-Making Science & Technology

摘　　要：为了确定浓香型白酒一个生产周期不同排次白酒风味物质的变化规律,本研究采用气相色谱技术,以古井镇某酒厂一个生产周期不同生产时期所产的白酒中己酸乙酯、乙酸乙酯、乳酸乙酯,乙酸乙酯与己酸乙酯之比的数据进行分析,来研究白酒中主体风味物质在生产周期中的变化规律,并采用色谱结合白酒品评技术对分段摘酒进行了研究,以期最终达到量质摘酒的目的。结果表明,在一个生产周期内,浓香型白酒中己酸乙酯、乙酸乙酯、乳酸乙酯含量随排次均呈现不同程度下降;新老厂区乙酸乙酯与己酸乙酯之比排次差异显著,乙酸乙酯与己酸乙酯之比呈现增长趋势;己酸乙酯、乙酸乙酯、丁酸乙酯随着断酒酒精度的降低而呈下降趋势,乳酸乙酯随断酒酒精度降低而增加,正丙醇、仲丁醇、异丁醇、正丁醇和异戊醇随断酒酒精度降低呈下降趋势,总酸含量随断酒酒精度降低呈上升趋势。以上研究为进一步解决浓香型白酒生产过程中出现的问题及结合色谱检测技术指导酿酒生产奠定了理论基础。In order to explore the change rules of flavoring substances in a production cycle of Nongxiang Baijiu, we adopted gas chromatography to study the data of ethyl hexanoate, ethyl acetate, ethyl lactate, and the ratio of ethyl acetate to ethyl hexanoate in a production cycle of a distillery in Gujing Town. Combining chromatography with sensory evaluation, we studied the technology of liquor-gathering in sections, so as to achieve the purpose of liquor-gathering by quality. The results showed that in a production cycle,the content of ethyl hexanoate, ethyl acetate and ethyl lactate decreased in different degrees;the ratio of ethyl acetate to ethyl hexanoate showed an increasing trend, and a significant difference between new workshops and old workshops;the content of ethyl hexanoate, ethyl acetate, ethyl butyrate, n-propanol, sec-butyl alcohol, iso-butyl alcohol, n-butyl alcohol and isoamyl alcohol showed a downward trend with the decrease of alcohol content during liquor-gathering, and the content of ethyl lactate and the total acids increased with the decrease of alcohol content during liquor-gathering. The research has laid a theoretical foundation for solving the problems in the production process of Nongxiang Baijiu and guiding the production of Nongxiang Baijiu with chromatographic detection technology.

关 键 词：气相色谱技术 浓香型白酒 风味物质 生产 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]