不同发酵期浓香型青稞酒糟醅理化指标及基酒香气组分差异  

Differences on Physiochemical Indices and Volatiles of Luzhou-flavor Highland Barley Baijiu

作　　者：涂荣坤[1,3] 冉茂芳 张兵 范相巍[1] 许涛 张立强 王松涛 沈才洪[1,2,3] 杨平 TU Rongkun;RAN Maofang;ZHANG Bing;FAN Xiangwei;XU Tao;ZHANG Liqiang;WANG Songtao;SHEN Caihong;YANG Ping(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;Luzhou Pinchuang Technology Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]泸州品创科技有限公司,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：《酿酒》2024年第1期36-43,共8页Liquor Making

基　　金：国家重点研发计划项目(2022YFD2101205-5);国家重点研发计划项目(2018YFE0127400-03)。

摘　　要：基于前期优化的浓香型青稞酒发酵工艺,探究不同发酵期(40 d,50 d和60 d)对浓香型青稞酒糟醅理化指标和基酒挥发性香气组分的影响。结果表明,不同发酵期浓香型青稞酒出窖糟醅的水分、酸度、还原糖和淀粉差异显著(p<0.05)。随着发酵期的增加,出窖糟醅的水分增加,还原糖、酸度和淀粉呈现下降趋势。延长发酵期有利于延长微生物分解代谢,提高淀粉的利用率,提升出酒率。不同发酵期青稞酒的挥发性香气组分含量差异较大。随着发酵期增加,挥发性香气组分的种类及总含量呈现增加趋势。酸类、醇类和酯类为主要的挥发性香气组分,酸类和醇类组分的含量呈现先增加后下降的趋势,可能与醇酸酯化合成酯类有关,与酯类组分的含量增加趋势相一致。长发酵期有利于提高青稞酒中酯类组分的含量,进而增加青稞酒的香气浓郁度和丰富度。Based on the optimized fermentation process of Luzhou-flavor highland barley Baijiu,influences of different fermentation period(40d,50d and 60d)on physiochemical indices of Zaopei and volatiles of Luzhou-flavor highland barley Baijiu were investigated.The results demonstrated that the moisture contents,acidity,reducing sugar and starch contents were significantly different among Zaopei of Luzhou-flavor highland barley Baijiu with different fermentation period(p<0.05).With the increase of fermentation period,the moisture contents of Zaopei increased,while opposite trends were observed in acidity,reducing sugar and starch contents.Prolonging fermentation period was beneficial for extending microbial metabolism,improving the utilization rate of starch and Baijiu yield.The volatiles contents of highland barley Baijiu with different fermentation period varied greatly.As the fermentation period increased,the types and total contents of volatiles exhibited an increasing trend.The acids,alcohols and esters were predominant volatiles,and the contents of acids and alcohols incresed firstly and then decreased,which may resulted from the synthesis of esters through alkyd esterification,that was consisitent with the increasing trend of esters contents.Longer fermentation period was beneficial for improving the contents of esters in highland barley Baijiu,thereby increasing the aroma intensity and richness of highland barley Baijiu.

关 键 词：不同发酵期 浓香型青稞酒 理化指标 香气组分 主组分分析 

分 类 号：TS262.31[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