不同橡木片对白酒陈酿过程中感官及微量组分的影响  

Effects of Different Oak Slices on Sensory and Trace Components in Aged Wine

作　　者：李梦 刘占奇 徐秋硕 毕素娴 田鹏 LI Meng;LIU Zhanqi;XU Qiushuo;BI Suxian;TIAN Peng(Huang Helou Wine Xianning Co.,Ltd.,Xianning 437000,Hubei,China;Wuhan Yashibo Technology Co.,Ltd.,Wuhan 430050,Hubei,China)

机构地区：[1]黄鹤楼酒业(咸宁)有限公司,湖北咸宁437000 [2]武汉雅仕博科技有限公司,湖北武汉430050

出　　处：《酿酒》2020年第3期61-62,67,共3页Liquor Making

摘　　要：采用顶空固相微萃取气相色谱技术,测定不同产地和烘烤程度橡木片陈酿的清香型白酒中主要的健康性成分,并进行主成分分析和判别分析,并对感官进行品评。结果表明,橡木片的产地和烘烤程度对清香型白酒在陈酿过程中的健康成分及感官大多有显著或极显著的影响,其中乙缩醛,5-甲基糠醛,2,3-二甲基吡嗪,4-甲基愈创木酚,愈创木酚,4-丙基愈创木酚,4-乙基苯酚7种化合物受烘烤程度的影响更大。而反式橡木内酯受产地的影响较大。Headspace solid phase microextraction(hs-spme)gas chromatography was used to determine the main health components of scented white wine aged from different origins and toasting degrees,and principal component analysis and discriminant analysis were carried out.Sensory evaluation.The results showed that the origin and baking degree of the oak flakes had a significant or extremely significant effect on the healthy ingredients and senses of the scented white spirits,among which acetal,5-methylfurfural,2,3-dimethyl Kepirazine,4-methylguaiacol,guaiacol,4-propylguaiacol,and 4-ethylphenol 7 compounds are more affected by the degree of baking.Trans-lactone is greatly affected by the place of origin.

关 键 词：橡木片 清香型白酒 产地 烘烤程度 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.48[轻工技术与工程—食品科学与工程]