浓香型白酒机械化生产各层酒醅挥发性风味物质变化规律  

Changes of volatile flavor substances in different layers of fermented grains in the mechanized production of strong-flavor Baijiu

作　　者：万梦洁 郭铮祥 文章 邓杰 程鑫凯 刘益男 周伟 王灵香 何朝玖 WAN Mengjie;GUO Zhengxiang;WEN Zhang;DENG Jie;CHENG Xinkai;LIU Yinan;ZHOU Wei;WANG Lingxiang;HE Chaojiu(Yibin Nanxi Liquor Co.,Ltd.,Yibin 644000,China;State Key Laboratory of Mycology,Institute of Microbiology,Chinese Academy of Sciences,Beijing 100101,China;Liquor Brewing Biotechnology and Application Key Laboratory ofSichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin 644000,China)

机构地区：[1]宜宾南溪酒业有限公司,四川宜宾644000 [2]中国科学院微生物研究所真菌学国家重点实验室,北京100101 [3]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [4]中国轻工业酿酒生物技术及智能制造重点实验室,四川宜宾644000

出　　处：《中国酿造》2025年第3期114-120,共7页China Brewing

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2019-08)。

摘　　要：该研究以浓香型白酒机械化酿造过程中的酒醅为研究对象,基于顶空固相微萃取结合气相色谱-质谱法(HS-SPME-GC-MS)技术分析上层、中层以及下层酒醅发酵过程中的挥发性风味物质,并对检出率>65%的酯类物质进行主成分分析(PCA)。结果表明,发酵过程中,不同层次酒醅的挥发性风味物质均以酸类、酯类和醇类为主,其含量变化具有一定的相似性。酸类和酯类物质相对含量波动幅度较大。其中,酸类物质相对含量整体呈下降趋势,而酯类物质呈上升趋势,醇类物质维持动态平衡。发酵结束时,下层酒醅中挥发性风味物质含量最高(4.27 mg/g),中层次之(2.71 mg/g),上层最低(1.38 mg/g)。整个发酵过程中检出率>65%的酯类化合物共22种。酯类物质PCA结果表明,整个发酵过程可分为0~45 d、45~123 d两个阶段,在发酵前期(0~45 d),中下层酒醅与丁酸乙酯、乙酸乙酯和L(-)-乳酸乙酯表现为正相关;在发酵后期(45~123 d),上层酒醅与己酸乙酯表现为正相关,中下层酒醅与22种酯类物质均表现为正相关。In this study,using fermented grain in the mechanized brewing process of strong-flavor(Nongxiangxing)Baijiu as the research object,based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),the volatile flavor substances in fermented grains at the upper,the middle and the lower layers were analyzed,and the ester substances with the detection rate>65%were analyzed by principal component analysis(PCA).The results showed that the main volatile flavor substances in different layers of fermented grains in the fermentation process were acids,esters and alcohols,and their content changes were similar to some extent.The relative contents of acids and esters fluctuated greatly.Among them,the relative content of acids showed a downward trend as a whole,while esters showed an upward trend,and alcohols maintained a dynamic balance.At the end of the fermentation,the contents of volatile flavor substances in fermented grains at the lower layer was the highest(4.27 mg/g),followed by the middle layer(2.71 mg/g)and the upper layer(1.38 mg/g).In the whole fermentation process,there were 22 kinds of ester compounds with the detection rate>65%.Principal component analysis(PCA)of esters showed that the whole fermentation process could be divided into two stages of 0-45 d and 45-123 d.In the early stage of fermentation(0-45 d),the fermented grains in the middle and the lower layers were positively correlated with ethyl butyrate,ethyl acetate and L(-)-ethyl lactate.At the late stage of fermentation(45-123 d),the fermented grains at the upper layer were positively correlated with ethyl caproate,and fermented grains at the middle and the lower layers were positively correlated with 22 ester substances.

关 键 词：机械化生产 浓香型白酒 酒醅 挥发性风味物质 

分 类 号：TS262.31[轻工技术与工程—发酵工程]