芝麻香面糟酒生产工艺的优化对风味物质的影响  

Effect of Optimization of Production Technology on Flavor Substance of Sesame-flavor Liquor Brewing

作　　者：田源 商绍琴 朱国星 司冠儒 孔帅 高传强 TIAN Yuan;SHANG Shaoqin;ZHU Guoxing;SI Guanru;KONG Shuai;GAO Chuanqiang

机构地区：[1]江南小窖酿造工艺研究所,安徽宣城242000 [2]安徽宣酒集团股份有限公司,安徽宣城242000 [3]四川发展纯粮原酒股权投资基金,四川泸州646000

出　　处：《酿酒》2022年第3期45-49,共5页Liquor Making

摘　　要：通过正交实验,研究堆积时间、超高温曲用量、高温曲用量等8项工艺条件对芝麻香面糟酒中风味物质的影响。研究结果表明,在这8项工艺条件中堆积时间和超高温曲用量对风味成分的影响最为显著。延长堆积时间有利于酒醅中酯的积累,而增加超高温曲的用量,可在一定程度上减少高级醇及乙醛的合成,提高酒体的绵柔度,改善面糟酒品质。Through Orthogonal experimental design,the effects of eight technological conditions,such as stacking time,amount of ultra-high temperature koji and amount of high-temperature koji,on flavor substances in Sesame-flavor liquor brewing were studied.The results showed that the stacking time and the amount of ultra-high temperature kojic had the significant effects on flavor components among the eight processing conditions.Prolonging the accumulation time was beneficial to the accumulation of esters in fermented grains,while increasing the dosage of ultra-high temperature kojic could reduce the synthesis of higher alcohols and acetaldehyde to a certain extent,improve the softness and the quality of the liquor.

关 键 词：芝麻香酒 堆积时间 超高温曲 风味物质 

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]