老白干原酒主要风味物质含量批次间差异及变化规律  

Difference and Its Change Rule of Contents of Main Flavor Compounds in Base Laobaigan Baijiu Among Production Batches

作　　者：王新磊 宋学博 朱琳[1] 郑福平[1] 孙宝国[1] 李泽霞[2] 张煜行[2] WANG Xinlei;SONG Xuebo;ZHU Lin;ZHENG Fuping;SUN Baoguo;LI Zexia;ZHANG Yuhang(Beijing Laboratory of Food Quality and Safety/Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China;Hebei Hengshui Laobaigan Liquor Co Ltd, Hengshui 053000, China)

机构地区：[1]北京工商大学食品质量与安全北京实验室/中国轻工业酿酒分子工程重点实验室,北京100048 [2]河北衡水老白干酒业股份有限公司,河北衡水053000

出　　处：《食品科学技术学报》2021年第5期125-134,共10页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400500)。

摘　　要：为明确老白干香型白酒原酒生产过程中批次间主要风味物质含量差异及其变化规律,利用统计学方法对2016年全年生产的2573批次的三排净工艺和老五甑工艺老白干香型原酒中主要风味物质含量进行了分析。通过偏最小二乘判别分析发现,三排净原酒和老五甑原酒差异化合物有乳酸乙酯、丁酸乙酯、己酸乙酯、乙酸乙酯、异戊醇和正丙醇,其中乳酸乙酯和正丙醇在三排净原酒中含量较高,其余差异化合物则在老五甑原酒中含量较高。同一工艺不同种类原酒中乳酸乙酯和乙酸乙酯含量差异明显。4月至12月,三排净原酒和老五甑原酒中主要酯类和醛类浓度呈先升高后降低的趋势,而醇类物质变化规律不明显。相关性分析表明,乙醛与乙缩醛、乳酸乙酯与总酯在两种工艺原酒中的浓度均呈现强相关性。这一发现旨在为老白干香型白酒原酒生产过程中质量控制及工艺优化指明方向,也为企业优化酒体设计方案、提升产品质量奠定基础。In order to clarify the difference and its change rule of the contents of main flavor compounds in base Laobaigan Baijiu among production batches,statistical analysis was used to analyze the contents of the main flavor compounds in the 2573 batches of the base Laobaigan Baijiu produced by Sanpaijing technology and Laowuzeng technology throughout 2016.Using partial least square discriminant analysis,it was found that the differential compounds in the base Baijiu of Sanpaijing and Laowuzeng were ethyl lactate,ethyl butyrate,ethyl hexanoate,ethyl acetate,isopentanol and 1-propanol,among which the contents of ethyl lactate and 1-propanol were higher in bas Baijiu of Sanpaijing,and others were higher in base Baijiu of Laowuzeng.The contents of ethyl lactate and ethyl acetate in different types of base Baijiu with same brewing process were significantly different.From April to December,the trend of main esters and aldehydes contents in Sanpaijing and Laowuzeng base Baijiu was increase at first and then decrease,while the changes of alcohols of base Baijiu was not obvious.Correlation analysis showed that the contents of acetaldehyde and acetal,ethyl lactate and total esters showed strongly positive correlations in the two base Baijiu.These findings pointed out the direction of quality control and process optimization in the productive process of Laobaigan Baijiu,and laid the foundation for the company to optimize the production design and improve production quality.

关 键 词：白酒原酒 老白干香型 风味物质 变化规律 原酒酿造工艺 

分 类 号：TS262.3[轻工技术与工程—发酵工程]