浓香型白酒发酵过程中黄水与酒醅的相关性  

Correlation of the Huangshui and Jiupei of strong-flavor Baijiu

作　　者：张榆俊 张宿义 张楷正[1] 敖宗华 贾俊杰 杨艳[2,3] 周燕妮 雷磊[2] 刘芮荻 王思浓 ZHANG Yujun;ZHANG Suyi;ZHANG Kaizheng;AO Zonghua;JIA Junjie;YANG Yan;ZHOU Yanni;LEI Lei;LIU Ruidi;WANG Sinong(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644005,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Technology Research Center of Solid-State Brewing,Luzhou 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《中国酿造》2023年第5期35-40,共6页China Brewing

基　　金：四川省科技厅创新创业项目(2020JDRC0097);固态发酵资源利用四川省重点实验室项目(2021GTYY04)。

摘　　要：酒醅是浓香型白酒风味物质产生的主要来源,黄水为酒醅发酵的副产物,两者之间具有密切关联性。通过黄水的感官特征反映酒醅的发酵质量是一项传统的技艺,但其相关性尚未见研究报道。通过理化分析发现,黄水的总酸和pH值变化与酒醅相同,而淀粉和还原糖含量变化与酒醅具有差异。通过气相色谱-质谱联用(GC-MS)和高效液相色谱(HPLC)相结合分析发现,黄水与酒醅共有34种挥发性风味物质,进一步通过离差平方和层次聚类分析(HCA),筛选出8种含量变化趋势相同的挥发性风味物质,可以通过分析其在黄水中的含量变化反映出酒醅发酵质量;通过对黄水和酒醅中不易挥发的7种有机酸含量分析发现,其总量在酒醅中呈现先上升后下降趋势,而其在黄水中则持续增加,黄水中乳酸含量的变化可以反映酒醅中不易挥发有机酸含量的变化。通过冗余分析(RDA)发现,黄水的pH值、电导率、淀粉和还原糖含量的变化可以预测酒醅风味物质的变化趋势。Jiupei(fermented grains)is the primary source of flavor substances during the fermentation of strong-flavor(Nongxiangxing)Baijiu,Huangshui(liquid residual of fermented grain)is the fermented by-product of Jiupei,and the two are closely related.It is a traditional technique to reflect the fermentation quality of Jiupei by the sensory characteristics of Huangshui,but its correlation study is rare.The physiochemical analysis results showed that the change of total acid and pH of Huangshui was same as Jiupei,while the change of starch and reducing sugar of Huangshui was different from Jiupei.The combination analysis results of GC-MS and HPLC showed that a total of 34 volatile flavor substances were found in Huangshui and Jiupei.8 volatile flavor substances with the same variation trend were filtered by sum of squares of deviations hierarchical cluster analysis(HCA),and the fermentation quality of Jiupei could be reflected by its content change in Huangshui.The analysis results of 7 non-volatile organic acids content in Huangshui and Jiupei revealed that its total amount in Jiupei increased first and then decreased,while that increased continuously in Huangshui,and the change of non-volatile flavor substances in Jiupei could be reflected by the change in lactic acid content in Huangshui.The redundancy analysis(RDA)results showed pH,electrical conductivity,starch and reducing sugar content of Huangshui could predict the change trend of flavor substances in Jiupei.

关 键 词：黄水 酒醅 相关性 浓香型白酒 风味物质 

分 类 号：TS261.3[轻工技术与工程—发酵工程]