粮糠配比对浓香型白酒糟醅理化性质及挥发性风味物质的影响  

Effects of the ratio of grain to rice husk on the physicochemical property and volatile flavor compounds of strong-flavor Baijiu Zaopei

作　　者：王晓妹 文科雄 卢彦坪 刘多涛 雷学俊 李站胜 张霞 郑佳 WANG Xiaomei;WEN Kexiong;LU Yanping;LIU Duotao;LEI Xuejun;LI Zhansheng;ZHANG Xia;ZHENG Jia(Yibin Wuliangye Co.,Ltd.,Yibin 644000,China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation,China National Light Industry,Yibin 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000 [2]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000

出　　处：《中国酿造》2025年第3期42-47,共6页China Brewing

基　　金：2021年度固态发酵资源利用四川省重点实验室开放基金项目(2021GTJC02)。

摘　　要：看糟配料是浓香型白酒传统工艺的关键环节,对原酒的产质量有重要影响。该研究通过在实验室水平模拟浓香型白酒固态发酵,采用常规检测方法及顶空固相微萃取气质联用(HS-SPME-GC-MS)法考察不同粮糟比和粮糠比对糟醅理化性质和主要挥发性风味物质的影响。结果表明,不同粮糟比和粮糠比均对糟醅的水分、酸度及淀粉含量有显著影响(P<0.05)。粮糟比过高(>25%)或粮糠比过高(>20%)均会导致糟醅中残淀粉含量>15%,不利于充分发酵。HS-SPME-GC-MS法分析结果表明,发酵结束后,粮糟比为20%~25%的糟醅中共检出7种重要的醇、酯类挥发性风味物质,多于其他实验组。恰当的粮食和糠壳配料,是保障糟醅进行正常发酵和产生丰富、协调风味物质的重要前提条件。The blending process of raw materials based on the appearance observation of Zaopei(fermented grains)is the key link of traditional process of strong-flavor(Nongxiangxing)Baijiu,which has an important impact on the yield and quality of the original Baijiu production.In this study,solid-state fermentation of strong-flavor Baijiu was simulated at the laboratory level,and the effects of the ration of grains to fermented grains,and the ratio of grains to rice husk on the physicochemical properties and main volatile flavor substances of Zaopei were investigated by conventional detection method and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the different ratios of grains to fermented grains,and grains to rice husk had a significant effect on the moisture,acidity and starch content of Zaopei(P>0.05).A high ratio of grains to fermented grains(>25%)or a high ratio of grains to rice husk(>20%)would result the residual starch content of Zaopei greater than 15%,which was not conducive to full fermentation.The HS-SPME-GC-MS results showed that a total of 7 important alcohol and ester volatile flavor substances were detected in Zaopei with a ratio of grains to fermented grains 20%-25%after the fermentation,which were higher than those of other experimental groups.Appropriate ingredients of grains and rice husk were important prerequisites for ensuring the normal fermentation of Zaopei and the production of rich and coordinated flavor compounds.

关 键 词：浓香型白酒 粮糟比 粮糠比 理化性质 挥发性风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]