青稞酒原酒酒头主要成分的研究  

The Study of Component the Foreshots and Base Liquor of Highland Barley Baijiu

作　　者：陶兰德 牛青青 马菊兰 王生库 TAO Lande;NIU Qingqing;MA Julan;WANG Shengku(Huzhu Highland Barley Baijiu Co.,Ltd.,Huzhu 810599,Qinghai,China)

机构地区：[1]青海互助天佑德青稞酒股份有限公司,青海互助810599

出　　处：《酿酒》2023年第1期114-118,共5页Liquor Making

摘　　要：青稞酒生产过程中采用“清蒸清烧四次清”酿造工艺、花岗岩窖池、固态发酵、清蒸流酒,"一清到底"的工艺,青稞酒风格特征是清香纯正,醇甜柔和,自然协调,后味爽净。其主体香味成分是乙酸乙酯,与适量的乳酸乙酯等构成的复合香气[1]。原酒在生产过程中因酒头、酒基以及酒尾风味物质的不同,便于今后的调味和勾兑,常常需要分开单独贮存,其中酒头调味酒对于青稞酒生产起着不可缺少的作用。研究表明:青稞酒酒头中的总酯含量、乙酸乙酯、杂醇油、醛类物质含量显著高于青稞酒酒基的含量,而总酸和乳酸乙酯的含量则是酒基中明显高于酒头。通过理化分析检测总酸、总酯含量和色谱分析检测微量成分的检测方法对青稞酒原酒酒头和酒基进行系统研究。During the production of highland barley liquor, the "Siqing", technology, granite cellar, solid fermentation, and steamed liquor flow,are adopted. The style of highland barley liquor is characterized by pure fragrance, mellow sweetness, soft, natural coordination, and refreshing after taste. The complex fragrance originates from the main aroma component ethyl acetate combined with a suitable ethyl lactate, etc.During the production of raw liquor, due to the difference of flavor substances in initial distillate, main distillate and final distillate, in order to make the future flavoring and blending convenient, these three kinds of distillate often needs to be stored separately especially the initial distillate which plays an indispensable role in the production of highland barley liquor. The research shows that the content of total ester, ethyl acetate, fusel oil and aldehydes in initial distillate of highland barley liquor is significantly higher than that in main distillate, while the content of total acid and ethyl lactate in main distillate is significantly higher than that in initial distillate.The three kinds of distillate of highland barley liquor were systematically studied by detecting the content of total acid and ester through physical and chemical analysis and by detecting the content of trace components through chromatographic analysis.

关 键 词：青稞酒 酒头 酒基 理化分析 色谱分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程] TS201.2