浅述馏酒气压调控对绵柔型白酒品质影响  

The Influence of Distillation Pressure Regulation on the Quality of Mianrouxing Baijiu

作　　者：徐丽 谢旭 吴琼 XU Li;XIE Xu;WU Qiong(Yanghe Distillery Co.,Ltd.,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒》2022年第1期55-59,63,共6页Liquor Making

摘　　要：以绵柔型白酒为研究对象,主要从馏酒气压和调压方式两方面着手,重点考察原酒的流速、总酸、风味物质含量及感官品评等指标,探讨馏酒气压调控对绵柔型白酒质量的内在影响。结果表明:(1)两种调压方式下,馏酒气压和原酒总酸均呈正性相关;尽管馏酒气压越大,原酒的总酸也随之加大,但盖盘后调压总酸提取效果相对较好。经理论推算,相同馏酒气压下,盖盘后调压对原酒总酸的提取效果高出约35%;(2)影响流速的关键在于馏酒气压大小,与调压方式关系不大。总体而言气压越大流速越大,气压与流速的函数关系较符合多项式二阶方程而非线性;(3)经气相色谱检测分析,原酒中四类主要风味物质酯类、醇类、酸类、醛类的占比约为70%、15%、12%、3%,酯类在原酒风味物质中占有重要地位;且通过进一步的原酒专业化品评,也表明原酒中酯类物质的含量对原酒感官质量有重要影响。Taking mianrouxing Baijiu as the research object,the indicators such as flow rate,total acids,flavor content,and sensory evaluation of the original liquor were mainly investigated.And the internal influence of different distillation pressure and pressure adjustment methods on mianrouxing Baijiu was discussed.The results show that,under the two pressure adjustment methods,there is a positive relationship between the distillation pressure and the total acids of the original wine.Although the greater the distillation pressure is,the higher total acids of the original wine will be,still the effect of total acids extraction of the pressure regulating method after closing the cover is relatively good.According to the theoretical calculation,under the same distillation pressure,the acids extraction effect is about 35%higher;The key to affect the flow velocity is the distillation pressure,which has little to do with the pressure regulation method.Generally speaking,the larger the pressure is,the greater the velocity is,and the functional relationship between pressure and velocity is more in line with the second-order equation of multinomial than that of linearity;By gas chromatography,the proportion of esters,alcohols,acids and aldehydes in the original wine was about 70%,15%,12%and 3%,respectively.The content of esters occupies an important position in the flavors of the original wine;And through further professional evaluation of the original wine,it also shows that the content of the esters has an important influence on the sensory quality of the original wine.

关 键 词：绵柔型白酒 蒸馏 气压 流速 总酸 

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]