超长发酵周期对特香型基础酒风味成分影响的研究  

Effect of ultra-long fermentation on the flavor components of Te-flavor base liquor

作　　者：徐柏田 林培[1] 吴生文[1] 雷少楠 付建生[1] 熊秋萍[1] 姜清萍[1] 黎清华[1] XU Baitian;LIN Pei;WU Shengwen;LEI Shaonan;FU Jiansheng;XIONG Qiuping;JIANG Qingping;LI Qinghua(Sitir Liquor Co.,Ltd.,Zhangshu 331200,China)

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《中国酿造》2020年第8期112-118,共7页China Brewing

基　　金：江西省主要学科学术和技术带头人资助计划项目(20162BCB22005);江西省重点研发计划项目(20171BBF60045)。

摘　　要：研究超长发酵周期对窖池不同糟醅层特香型基础酒总酸含量、总酯含量、风味骨架成分含量及感官风味特征等的影响。结果表明,连续超长发酵周期对特香型基础酒产量有较大影响,第1轮试验组与对照组窖池出酒率无明显差异,第2轮试验窖池出酒率比对照窖池低65.7%。两轮中丢糟总酸含量均为最高,第2轮丢糟总酸含量是第1轮丢糟的1.56倍;两轮中踩糟和丢糟总酯含量均为最高,第2轮踩糟和丢糟总酯含量分别是第1轮的1.29倍和1.26倍;两轮基酒中丢糟中异丁酸、丁酸、异戊酸、戊酸、己酸、乙酸等酸类物质含量显著高于原料糟、踩糟及对照(P<0.05);两轮基酒中踩糟和丢糟大部分酯类、醇类及醛类物质含量较高,与对照差异显著(P<0.05)。感官方面,丢糟和踩糟样品糟味和窖泥味较重;原料糟和对照样品则较为干净,口感更加协调。The effects of ultra-long fermentation on the total acid content,total ester content,flavor components,and sensory flavor characteristics of Te-flavor base liquor with different layers for the fermented grains were studied.The results showed that the continuous ultra-long fermentation period had a great impact on the production of Te-flavor base liquor.There was no significant difference in the base liquor yield produced in the first round of the experimental group and the control group,and the base liquor yield produced in the second round of the experimental group was 65.7%less than the control group.The total acid content of the Diu-Zao(fermented grains in the bottom layer)in the second round was 1.56 times that of the first round.In the two rounds,the total ester content of Cai-Zao(fermented grains in the top layer)and Diu-Zao was the highest,and the content of total ester in the second round of the fermented grains was 1.29 times and 1.26 times of that in the first round.The contents of acid substances such as isobutyric acid,butyric acid,isovaleric acid,valeric acid,caproic acid and acetic acid in the Diu-Zao were significantly higher than that of the fermented raw-material grains(fermented grains in the middle layer),Cai-Zao and control(P<0.05).The contents of most esters,alcohols and aldehydes in Cai-Zao and Diu-Zao in the two rounds of base liquor were significantly higher than those in the control group(P<0.05).In the sensory aspect,the fermented grains taste and the pit-mud taste were heavy in the Diu-Zao and Cai-Zao samples.The fermented raw-material grains and control samples were cleaner and tasted more harmonious.

关 键 词：超长发酵周期 基础酒 特香型 风味成分 

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]