复合大曲对特香型基础酒风味成分影响的研究  

Influence of Composite Daqu on the Flavor Components of Texiang Base Liquor

作　　者：徐柏田 吴生文[1] 林培[1] 付建生[1] 敖海林 刘月华 杨越[1] 熊秋萍[1] 姜清萍[1] 黎清华[1] XU Baitian;WU Shengwen;LIN Pei;FU Jiansheng;AO Hailin;LIU Yuehua;YANG Yue;XIONG Qiuping;JIANG Qingping;LI Qinghua(Sitir Liquor Co.Ltd.,Zhangshu,Jiangxi 331200,China)

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2021年第5期27-31,共5页Liquor-Making Science & Technology

基　　金：江西省重点研发计划项目(20171BBF60045)。

摘　　要：研究了复合大曲对特香型基础酒产量、总酸、总酯、风味色谱骨架成分含量及感官风味特征等的影响。结果表明,复合大曲试验组与单一大曲对照组基酒样品之间的产量、总酸含量等无显著性差异(P>0.05)。不同比例的复合糖化发酵剂对特香型基酒中的总酯含量,以及丁酸、甲酸乙酯、异丁醇、2-甲基-1-丁醇、乙醛、乙缩醛等微量风味物质成分含量具有显著性的影响(P<0.05)。通过感官评价,正常特香型大曲与高温大曲混合比例为4∶1时,特香型基酒的感官一级率为83.3%,效果最好,其样品酒体更加醇甜与协调,香气也更加舒适。We studied the influence of composite Daqu on the yield,total acids,total esters,flavor components and sensory characteristics of Texiang base liquor.The results showed that there was no significant difference in liquor yield and total acids in the base liquor between the composite Daqu test group and the control group(P>0.05).Composite Daqu with different formulas had significant influence on the contents of total esters,butyric acid,ethyl formate,isobutanol,2-methyl-1-butanol,acetaldehyde,acetal and other trace flavor substances in the base liquor(P<0.05).Sensory evaluation results showed that,when the mixing ratio of normal Texiang Daqu to high-temperature Daqu was 4∶1,the first-level rate of the Texiang base liquor reached 83.3%,and the liquor was sweet,mellow and harmonious,with comfortable aroma.

关 键 词：特香型大曲 复合大曲 基础酒 产质量 

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]