机械化模式下酱酒不同层次堆积糟醅的理化指标与风味物质的差异分析  

Differences in Physicochemical Indexes and Flavor Substances of Stacked Fermented Grains during Mechanized Production of Jiangxiang Baijiu

作　　者：杨军 敖宗华[2,3,4] 贾俊杰 涂荣坤 王松涛[2,3,4] 周燕妮[2,3,4] 明红梅 张宿义 YANG Jun;AO Zonghua;JIA Junjie;TU Rongkun;WANG Sontao;ZHOU Yanni;MING Hongmei;ZHANG Suyi(School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644005;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;Luzhou Pinchuang Technology Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-State Brewing,Luzhou,Sichuan 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]泸州品创科技有限公司,四川泸州646000 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2024年第6期17-26,共10页Liquor-Making Science & Technology

基　　金：泸州品创科技有限公司资助项目(2023HX17)。

摘　　要：为研究机械化模式下酱香型白酒不同层次堆积糟醅的差异,对酒质好且出酒率高的第4轮次酒堆积糟醅进行了跟踪检测。结果表明,各层次糟醅在温度、黏度、还原糖之间都存在显著性差异,除中层和内层糟醅之间硬度差异不显著外,其余层次间差异显著;在酸度、水分、淀粉指标上,只有外层糟醅与其他层次糟醅差异显著,其余层次之间不显著。通过GC-MS分析,发现外层挥发性风味物质含量最多,中层和内层含量相近,底层含量最少;酯类、酸类、醇类和芳香族物质占总挥发性物质含量的90%以上,其中酯类是堆积发酵过程中最丰富的挥发性物质;不同层次堆积糟醅的关键差异风味物质主要有24种,其中酯类有12种,酸类有4种,醇类有3种,其他类有5种。外层与其他层次的糟醅风味物质存在明显的差异,中层与底层糟醅风味物质存在一定的差异,在堆积前期,内层与中层风味物质相似,在堆积后期,内层与底层风味物质相似。造成糟醅差异的驱动因素主要是溶氧量及温度,底层由于溶氧量和温度较低,导致发酵进度较慢。研究发现,通过破堆移位可以提高发酵糟醅的均匀性和稳定性,有利于风味物质的产生和积累从而加快发酵进度。本研究为进一步剖析酱酒机械化模式下改进酿造工艺参数、提升堆积质量提供了参考依据。The differences of the stacked fermented grains during the mechanized production of Jiangxiang Baijiu were studied.The fermented grains of the fourth production round was tracked and analyzed.The results showed that there were significant differences in temperature,viscosity,and reducing sugar content of the fermented grains at different layers.The difference in hardness was not significant between the middle layer and the inner layer,while it was significant among the other layers.As for acidity,moisture content,and starch content,the differences were significant between the outer layer and the other layers,while they were not significant among the other layers.Through GC-MS analysis,it was found that the outer layer had the highest content of volatile flavor compounds,the content of volatile flavor compounds in the middle layer and the inner layer was close,and the bottom layer had the lowest content of volatile flavor compounds.Esters,acids,alcohols,and aromatic compounds accounted for more than 90%of the total volatile compounds,with esters being the most abundant.There were 24 key differentiating flavor compounds among different layers of fermented grains,including 12 esters,4 acids,3 alcohols,and 5 other compounds.Significant differences were observed in flavor compounds between the outer layer and the other layers,while some differences were found between the middle layer and the bottom layer.In the early stage of staking fermentation,the flavor compounds in the inner layer and the middle layer were similar,while in the later stage of staking fermentation,the flavor compounds in the inner layer and the bottom layer were similar.The reasons for the differences mainly include dissolved oxygen and temperature;the bottom layer had lesser dissolved oxygen and lower temperature,leading to slower fermentation.The study found that breaking and turning the stack could improve the uniformity and stability of the fermented grains,thereby accelerating the fermentation process.This research provides reference for optim

关 键 词：机械化 酱酒糟醅 堆积 风味物质 

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