酱香型白酒轮次酒的醛类物质与对应出窖糟醅的理化指标相关性研究  

Correlation between the aldehydes of the sauce-flavor Baijiu in different rounds and the corresponding physicochemical indexes of the pit-unloading fermented grains

作　　者：郭世鑫 李细芬 卢延想 侬杨勇 陆安谋 吴知非 石禾云 张金林 曾露燕 秦培军 梁慧珍 张长霞 GUO Shixin;LI Xifen;LU Yanxiang;NONG Yangyong;LU Anmou;WU Zhifei;SHI Heyun;ZHANG Jinlin;ZENG Luyan;QIN Peijun;LIANG Huizhen;ZHANG Changxia(Guizhou Guotai Distillery Co.,Ltd.,Zunyi 564501,China;Research Institute of Guizhou Guotai Distillery Co.,Ltd.,Tianjin 300410,China)

机构地区：[1]贵州国台酒业股份有限公司,贵州遵义564501 [2]贵州国台酒业集团研究院,天津300410

出　　处：《中国酿造》2024年第6期151-155,共5页China Brewing

基　　金：贵州国台酒业科研项目(JYKY2007)。

摘　　要：乙醛、乙缩醛和糠醛含量对酱香型白酒的风味有一定影响。该研究通过主成分分析(PCA)、偏最小二乘判别分析(PLS-DA)和皮尔逊(Pearson)相关性分析对1~7轮次酱香型白酒样的醛类物质含量和对应出窖糟醅的理化指标进行了分析。结果表明,乙醛和乙缩醛含量1~4轮次酒增加,5轮次酒降低,5~7轮次酒增加,7轮次酒达到最高,分别为487.12 mg/L、360.94 mg/L;糠醛含量随着轮次增加而增加,7轮次酒达到最高,为623.63 mg/L。出窖糟醅的水分、糖分含量和酸度随着轮次增加均为先升高后降低,淀粉含量随着轮次增加而降低。1~3轮次酒的醛类物质及出窖糟醅理化指标与4~7轮次存在较大差异。乙醛、乙缩醛和糠醛与淀粉含量呈极显著负相关(P<0.01),与糖分、酸度、水分呈极显著正相关(P<0.01)。在生产过程中需要严格控制这些指标,以确保基酒的质量和稳定性。Acetaldehyde,acetal and furfural contents have a certain impact on the flavor of sauce-flavor(Jiangxiangxing)Baijiu.The aldehyde content of 1st-7th rounds sauce-flavor Baijiu samples and the corresponding physicochemical indicators of pit-unloading fermented grains were analyzed using principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA)and Pearson correlation analysis.The results showed that the contents of acetaldehyde and acetalal increased from rounds 1-4,decreased at round 5,and then increased from rounds 5 to 7,reaching their peak in round 7 at 487.12 mg/L and 360.94 mg/L,respectively.Furfural contents increased with the rounds and peaked in round 7 at 623.63 mg/L.The moisture,glucose content,and acidity of the pit-unloading fermented grains initially increased and then decreased with the rounds,while the starch content decreased with the rounds.The aldehydes and physicochemical indexes of rounds 1-3 Baijiu and pit-unloading fermented grains were different from those of rounds 4-7.Acetaldehyde,acetalal and furfural were highly significantly negative correlated with starch content(P<0.01)and highly significantly positively correlated with glucose content,acidity,and moisture(P<0.01).It is crucial to strictly control these indicators during the production process to ensure the quality and stability of the base Baijiu.

关 键 词：酱香型白酒 乙醛 乙缩醛 糠醛 糟醅 理化指标 

分 类 号：TS262.3[轻工技术与工程—发酵工程]