基于强化大曲的北方酱香型白酒品质提升研究  

Quality Improvement of Northern Jiangxiang Baijiu Based on Fortified Daqu

作　　者：刘宇 王莉 管桂坤 万自然 夏培禹 袁宁 LIU Yu;WANG Li;GUAN Guikun;WAN Ziran;XIA Peiyu;YUAN Ning(Lanling Meijiu Co.Ltd.,Linyi,Shandong 277731;Luozhuang Brigade of Linyi Ecological Environment Comprehensive Law Enforcement Detachment,Linyi,Shandong 276000,China)

机构地区：[1]山东兰陵美酒股份有限公司,山东临沂277731 [2]临沂市生态环境综合执法支队罗庄大队,山东临沂276000

出　　处：《酿酒科技》2021年第11期80-84,共5页Liquor-Making Science & Technology

摘　　要：采用强化大曲对北方酱香型白酒发酵进行定向调控,利用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)方法对不同发酵阶段的酒醅中挥发性香气组分进行了分析检测,揭示了强化大曲对北方酱香型白酒发酵过程中风味物质动态变化的影响,分析了北方酱香型白酒定向调控后品质提升的重要原因,这对研究酱香型白酒微生物区系及其高质量发展都具有重要的意义。In this study,fortified Daqu was used to realize directional regulation of the fermentation process of northern Jiangxiang Baijiu.HS-SPME and GC-MS were used to analyze the volatile aroma components in the fermented grains of northern Jiangxiang Baijiu,and the effects of the fortified Daqu on the dynamic changes of flavor compounds in the fermentation process of northern Jiangxiang Baijiu were revealed.The reasons for the quality improvement of northern Jiangxiang Baijiu after the directional regulation were analyzed.The study is of great significance for the research of the microflora of Jiangxiang Baijiu and the development of highquality Jiangxiang Baijiu.

关 键 词：强化大曲 酱香型白酒 HS-SPME-GC-MS 定向调控 微生物区系 

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]