不同窖泥对特香型基础酒风味成分影响的分析研究  

Effect of Different Kinds of Pit Mud on Flavor Components of Texiang Baijiu Base Liquor

作　　者：付建生[1] 徐柏田 吴生文[1] 杨越[1] 黄建勇[1] 林培[1] FU Jiansheng;XU Baitian;WU Shengwen;YANG Yue;HUANG Jianyong;LIN Pei(Sitir Liquor Co.Ltd.,Zhangshu,Jiangxi 331200,China)

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2023年第1期30-34,共5页Liquor-Making Science & Technology

摘　　要：本文研究了不同窖泥对特香型基础酒总酸、总酯、风味物质骨架成分含量及感官特征等的影响。结果表明,不同窖泥处理的基酒样品之间的总酸、总酯及酸、酯、醇、醛等微量物质成分含量差异显著(P<0.05),且营养窖泥组普遍高于其他处理组;不同窖泥样品的感官评价得分差异不显著(P>0.05);通过主成分综合评价分析,三组样品得分排名为:营养窖泥组>简易窖泥组>CK组。In this study,the effect of different kinds of pit mud on the total acids,total esters,key flavor components and sensory characteristics of Texiang Baijiu base liquor was studied.The results showed that the contents of total acids,total esters and other trace components in the base liquor samples treated by different pit mud were significantly different(P<0.05),and the data of the nutritional pit mud group was generally higher than that of other groups.The sensory evaluation scores of different samples were not significantly different(P>0.05).Through the principal components analysis,the scores of the three groups of samples ranked as follows:nutritional pit mud group>simple pit mud group>CK group.

关 键 词：窖泥 特香型 基础酒 风味成分 主成分分析 

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]