几种真菌类露酒的风味与理化性质变化研究  

Study on the Change of Flavor and Physicochemical Indicators of Fungi Lujiu

作　　者：冯军 王西 甘浪飞 刘宏飞 何俊尧 田新惠[1,2] 唐玉明[1,2] 刘茂柯[1,2] 刘成元[1,2] FENG Jun;WANG Xi;GAN Langfei;LIU Hongfei;HE Junyao;TIAN Xinhui;TANG Yuming;LIU Maoke;LIU Chengyuan(Biotechnology Centre,Rice&Sorghum Research Institute,SAAS,Deyang 618000,Sichuan,China;Luzhou Liquor-Making Science Research Institute,Luzhou 646100,Sichuan,China;Sichuan Langjiu Co.,Ltd.,Luzhou 646523,Sichuan,China;Luzhou Nagong Manor Wine Co.,Ltd.,Luzhou 646300,Sichuan,China)

机构地区：[1]四川省农业科学院水稻高粱研究所生物中心,四川德阳618000 [2]泸州市酿酒科学研究所,四川泸州646100 [3]四川郎酒股份有限公司,四川泸州646523 [4]泸州纳贡庄园酒业有限公司,四川泸州646300

出　　处：《酿酒》2024年第3期54-57,共4页Liquor Making

基　　金：四川省农业科学院自由探索项目(2022ZYTS008);四川省农业科学院揭榜挂帅项目(1+9KJGG007);泸州市科技计划项目(2021-JYJ-103);四川省财政项目(2019QYXK026)。

摘　　要：对以清香型白酒为基酒的松露、桑黄和灵芝孢子粉三种真菌类露酒开展理化变化及感官风味研究,结果表明:理化指标中酸类物质均呈不可逆下降趋势,桑黄和灵芝孢子粉分别较基酒下降58.6%和69.3%。酯类物质先下降后升高,最终与基酒中酯含量相当。除灵芝孢子粉变化不明显,松露和桑黄酒体的醛类物质含量均呈先降低后升高的趋势。杂醇油含量均呈先降低后升高的趋势,平均高于基酒含量的7.1%。品评结果显示,桑黄和灵芝孢子粉苦涩味较突出,酒体欠协调;松露酒香气优雅,饮用舒适度较高。The study on the change of flavor and physicochemical indicators of Fungi lujiu based on a qingxiangxin baijiu.The results showed that the acid substances showed an irreversible downward trend.That in the phellinus igniarius and ganoderma lucidum spore lujiu decreased 58.6%and 69.3%respectively compared before.The esters decline at first,followed by a rose.Except the change of ganoderma lucidum spore lujiu was not obviously,the aldehydes in truffle and phellinus igniarius lujiu decreased at first then increased.The change trend of fusel oil in lujiu was similar with aldehydes and 7.1%higher than before.Though tasted by experts,the result showed that the flavor of phellinus igniarius and ganoderma lucidum spore lujiu with strong bitter and astringent was not harmonious,however,Truffle lujiu was better than both of them.

关 键 词：松露 桑黄 灵芝孢子粉 露酒 理化指标 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]