浓香型原酒陈化过程中主要品质指标的变化及其陈化时间模型的建立  

Changes of Main Quality Indicators of Nongxiang Crude Liquor during Aging and Establishment of its Aging Time Model

作　　者：赵欢 严志勇 董翅 李建龙[1] 刘书亮[1] ZHAO Huan;YAN Zhiyong;DONG Chi;LI Jianlong;LIU Shuliang(College of Food Science,Sichuan Agricultural University,Ya'an,Sichuan 625007;Sichuan Wenjun Distillery Co.Ltd.,Chengdu,Sichuan 610095;Xiaohutuxian Distillery Group Luzhou Hejiang Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625007 [2]四川省文君酒厂有限责任公司,四川成都610095 [3]小糊涂仙酒业集团泸州合江有限公司,四川泸州646000

出　　处：《酿酒科技》2025年第2期56-60,共5页Liquor-Making Science & Technology

摘　　要：研究浓香型原酒陈化过程中主要品质指标的变化规律,以此为基础建立能反映浓香型原酒陈化时间的数学模型。通过气相色谱、理化及感官分析方法对不同贮存时间、质量等级浓香型原酒的理化指标和感官状况进行分析评价。结果表明,随着贮存时间的延长,酒精度损失量不断增大,电导率、总酸与总酯的比值呈上升趋势,pH值呈下降趋势;存在化学平衡的香味成分含量的比值中,己酸乙酯/己酸、乙酸乙酯/乙酸、正己醇/正己醛的比值减小,丁酸乙酯/丁酸、乙缩醛/乙醛、异戊醇/乙酸异戊酯、己酸/正己醛、3-羟基-2-丁酮/2,3-丁二醇的比值增大。原酒感官品质得到提升,建立的陈化时间模型可以预测浓香型原酒的品质变化规律。In this study we explored the changes of the main quality indicators of Nongxiang crude liquor during aging,and established a mathematical model that can reflect the aging time of Nongxiang crude liquor.By using gas chromatography and sensory analysis methods,the physicochemical indicators and sensory status of the Nongxiang crude liquor with different storage time and quality grades were analyzed and evaluated.The results showed that as the storage time extended,the alcohol loss continued to increase,and the conductivity and total acids-total esters ratio showed an upward trend,while the pH value showed a downward trend.For the chemically balanced aroma components,the ratios of ethyl hexanoate to hexanoic acid,ethyl acetate to acetic acid,and n-hexanol to hexanal decreased,while the ratios of ethyl butyrate to butyric acid,acetal to acetaldehyde,isoamyl alcohol to isoamyl acetate,hexanoic acid to hexanal,and 3-hydroxy-2-butanone to 2,3-butanediol increased.The sensory quality of the crude liquor got improved.The established aging time model could predict the quality change law of the Nongxiang crude liquor.

关 键 词：浓香型原酒 香味成分 陈化 感官评价 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]