米香型白酒蒸馏过程主要风味物质变化规律研究  

Change Rules of Main Flavor Substances During Distillation of Mixiang Baijiu

作　　者：邱杰 梁艳玲 朱宝生 覃泽广 韦丽婷 李逸钊 李振玉 唐海 QIU Jie;LIANG Yanling;ZHU Baosheng;QIN Zeguang;WEI Liting;LI Yizhao;LI Zhenyu;TANG Hai(Light Industry Research Institute of Guangxi Co.Ltd.,Nanning,Guangxi 530031;Guilin Xiangshan Distillery Co.Ltd.,Guilin,Guangxi 541500,China)

机构地区：[1]广西轻工业科学技术研究院有限公司,广西南宁530031 [2]桂林湘山酒业有限公司,广西桂林541500

出　　处：《酿酒科技》2024年第5期53-58,共6页Liquor-Making Science & Technology

基　　金：广西创新驱动发展专项(桂科AA21077004)。

摘　　要：为了研究米香型白酒蒸馏过程中主要风味物质的变化规律,本实验采取3种不同的摘酒方式进行试验,通过气相色谱法和液相色谱法对各馏分进行定性定量分析。研究发现,酒精度的下降幅度随着蒸馏时间的延长而增加;正丙醇、异丁醇、异戊醇、乙酸、乙酸乙酯主要集中在蒸馏前期,随着蒸馏的进行逐渐减少;β-苯乙醇和乳酸乙酯最高含量主要集中在蒸馏中后期,随着蒸馏的进行呈现先升高后降低的趋势;乳酸则是缓慢增加。本实验为米香型白酒的研究与生产提供了参考依据。In order to study on the change rules of the main flavor substances during the distillation process of Mixiang Baijiu,three different ways of liquor-gathering were adopted in this experiment,and each fraction of distillate was qualitatively and quantitatively analyzed by gas chromatography and liquid chromatography.The results showed that the decrease rate of alcohol content increased with the extension of distillation time.N-propanol,isobutanol,isoamyl alcohol,acetic acid and ethyl acetate mainly concentrated in the early stage of distillation,and gradually decreased with the progress of distillation.β-phenylethanol and ethyl lactate mainly con-centrated in the middle and late stages of distillation,and increased first and then decreased with the progress of distillation.Lactic ac-id slowly increased with the progress of distillation.This study has provided reference for the research and production of Mixiang Bai-jiu.

关 键 词：米香型白酒 蒸馏 风味物质 变化规律 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]