固态法白酒与白兰地之间风味差异的主要原因分析  

Analysis of the main reasons for the difference in flavor between solid-fermented Baijiu and Brandy

作　　者：余有贵 黄小贝 伍强 郑青 刘安然 刘翔 YU Yougui;HUANG Xiaobei;WU Qiang;ZHENG Qing;LIU Anran;LIU Xiang(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Key Laboratory of Ecological Brewing Technology and Application,Shaoyang University,Shaoyang 422000,China;National Liquor Product Quality Supervision and Inspection Center(Hunan),Changsha 410004,China;Hunan Xiangjiao Jiuye Industry Co.,Ltd.,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒技术与应用湖南省重点实验室,湖南邵阳422000 [3]国家酒类产品质量检验检测中心(湖南),湖南长沙410004 [4]湖南湘窖酒业有限公司,湖南邵阳422000

出　　处：《邵阳学院学报（自然科学版）》2022年第1期73-81,共9页Journal of Shaoyang University：Natural Science Edition

基　　金：湖南省科技厅重点研究项目(2020SK2140);湖南省教育厅科学研究项目(18A383,19B505);邵阳市科技计划项目(2017NS17,2018CG18);湖南省研究生科研创新项目(CX2018B818);湖南省大学生创新创业训练计划项目(湘教通〔2020〕191号-3387);邵阳学院研究生科研创新项目(CX2016SY020,CX2018SY034)。

摘　　要：为全面了解固态法白酒与白兰地两类蒸馏酒,对两者之间差异性及其差异性主要原因进行了比较分析。产品特征上,白酒产品注重滋味和风格,而白兰地注重外观和香气,白酒的风味物质比白兰地更丰富。两者风味物质的差异主要有:1)发酵方式上,固态法白酒为固态自然发酵,而白兰地为液态纯种发酵,固态法白酒发酵的微生物类群较白兰地多,更有利于积累风味物质。2)发酵动力上,固态法白酒以酒曲为糖化发酵剂进行物质转化,而白兰地只需酵母为发酵剂;固态法白酒主要采用自然富集的方式制曲,酒曲类型决定了其风格特征。3)贮存方式上,固态法白酒采用多种类容器贮存,而白兰地为单一橡木桶贮存,白酒较白兰地缺少来自橡木桶的“外源性”风味物质。4)原料选用上,固态法白酒为粮谷类,而白兰地为葡萄,固态法白酒的酿酒原料较白兰地带入更多的风味物质。5)蒸馏方式上,固态法白酒为固态甑桶间歇蒸馏,而白兰地为液态的壶式间歇蒸馏或塔式连续蒸馏,固态法白酒蒸馏装置和蒸馏操较白兰地更有利于提取风味物质。中国白酒今后的发展,应以生产上的生态化与智能化、产品上的健康化与口味上的柔和化为导向,推动中国白酒发展的大众化与国际化。In order to get a better understanding of typical Chinese liquor and brandy,differences and its reason were systematically compared between them.In terms of product characteristics,solid-fermented liquor(Baijiu)pays more attention to taste and style while brandy pays more attention to appearance and aroma,and flavor substances of Baijiu are more abundant than brandy.While the main differences between them are as follows:1)In the way of fermentation,Baijiu is naturally fermented in solid-state,while brandy is fermented in the liquid state.There are more microbial groups of Baijiu than brandy,which is more conducive to the accumulation of flavor substances;2)In terms of fermentation power,Baijiu uses distiller s yeast as saccharification and fermentation agents for material transformation,while brandy only needs yeast as a fermentation agent.Baijiu uses a natural enrichment method to make Jiuqu.The type of Jiuqu determines the style characteristics of Baijiu.3)Regarding the storage process,Baijiu is stored in multiple containers while brandy is stored in oak barrels.Compared with brandy,Baijiu lacks the“exogenous”flavor of storage container;4)Concerning the selection of raw materials,Baijiu is made from grains while brandy is from grapes.Compared with brandy,there are more kinds of raw materials and more flavoring materials for Baijiu;5)Regarding the distillation technology,Baijiu derives from batch distillation in retort barrels while brandy derives from pot-based batch distillation or tower-based continuous distillation.The distillation unit and distillation operation of Baijiu are more favorable to extract flavor substances than brandy.Therefore,the development trend of Baijiu should be oriented by ecological and intelligent production,healthy and gentle production,so as to promote the popularization and internationalization of Chinese liquor.

关 键 词：固态法白酒 白兰地 风味差异 比较分析 生产工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]