青稞酒窖池内不同层次酒醅酒体风味物质的研究  

Flavor Substances of Fermented Grains in Different Layers in the Pit of Highland Barley Baijiu

作　　者：张有香 唐东恒 赵国华 李惠娟 车富红 林有兰 朱广燕 周生雄 冯声宝 ZHANG Youxiang;TANG Dongheng;ZHAO Guohua;LI Huijuan;CHE Fuhong;LIN Youlan;ZHU Guangyan;ZHOU Shengxiong;FENG Shengbao(Qinghai Huzhu Tianyoude Highland Barley Baijiu Co.Ltd.,Huzhu,Qinghai 810599,China)

机构地区：[1]青海互助天佑德青稞酒股份有限公司,青海互助810599

出　　处：《酿酒科技》2024年第11期72-76,81,共6页Liquor-Making Science & Technology

摘　　要：为明晰青稞酒不同层次酒醅原酒风味物质间的差异,采用气相色谱质谱联用仪检测青稞酒不同层次酒醅原酒。结果表明,青稞酒同一窖池内上层、中层、下层酒体风味化合物有明显差异,同一窖池内不同层次酒醅因水分、温度、湿度、气密性不同导致微生物活力的大小、能力不同,进而造成不同层次酒醅原酒风格特征不同。In order to clarify the differences of flavor substances of fermented grains in different layers in the pit of highland barley Baijiu,gas chromatography-mass spectrometry was used to detect the flavor substances of the crude liquor distilled from the fermented grains in different layers in the pit.The results showed that there were obvious differences in the flavor substances between the upper,middle and lower layers of fermented grains in the same pit.The moisture,temperature and humidity between different layers in the pit are different,which leads to different levels of microbial vitality and activity,resulting in different styles and characteristics of crude liquor distilled from fermented grains in different layers.

关 键 词：青稞酒 不同层次酒醅 分层蒸馏 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]