摘要
以神农架生态酒业酱香型白酒五轮、六轮次窖池酒醅为研究对象,分析窖池不同层次酒醅产酒差异,以窖池表面中心为原点进行分层,将窖池酒醅从上至下分为一至十层,通过分层馏酒对比不同层次酒醅产酒差异。结果表明,窖池第五层、第六层酒醅产酒酒质最优,酱曲香、花果香、粮香、甜感、绵感最优,酸味、涩味、杂味、焦糊味最弱,第七层至第十层酒醅产酒酸香较好,第一层至第四层酒醅产酒焦香较好;五轮、六轮次窖池从上至下,不同层次酒醅产酒酒体总酸含量逐步升高,窖池底层(第九层、第十层)酒醅产酒酒体的总酸含量最高,总酯含量先升高后下降,窖池第四层、第五层、第六层和第七层的酒醅产酒总酯含量较高,窖池酒醅整体产酒的四甲基吡嗪含量呈范围性波动,无明显规律;五轮次窖池酒醅整体产酒的丙三醇、核糖醇含量高于六轮次,赤藓糖醇含量低于六轮次,五轮、六轮次窖池从上至下,酒醅产酒的丙三醇含量先升高后降低,赤藓糖醇含量逐步升高,核糖醇含量变化较小;由香气活度值(OAV)分析可知,乙醛、糠醛、乙酸乙酯、乳酸乙酯、β-苯乙醇、乙酸、辛酸乙酯、乙酸异戊酯、异丁醇和异戊醇-2等10种风味物质对五轮、六轮次窖池各层次产酒酒体的香气特征贡献极大,在窖池第九层、第十层酒醅产酒中除上述10种风味物质对香气特征贡献极大外,丁酸乙酯、己酸乙酯和正丁醇对第九层、第十层的风味贡献极大。
Taking the fermented grains in the fifth and sixth production rounds of Jiangxiang Baijiu as the research object,the differences in liquor distilled from different layers of fermented grains were analyzed.The fermented grains in the pits were divided into ten layers from top to bottom,and each layer of fermented grains was distilled separately to compare the differences in the distilled liquor.The results show that,the liquor produced from the fifth and sixth layers of fermented grains had the best quality,with the best Daqu aroma,flower and fruit aroma,grain aroma,sweetness and softness,and the weakest sourness,astringency,offensive flavor and burnt flavor.The liquor produced from the seventh to tenth layers of fermented grains had good sour flavor,and liquor produced from the first to fourth layers of fermented grains had good burnt flavor.From the top to the bottom of the pits,the total acids content of the liquor produced from different layers of fermented grains gradually increased,and the total acids content of the liquor from the ninth and tenth layers of fermented grains was the highest;the total esters content increased first and then decreased,and the total esters content of the liquor from the fourth,fifth,sixth and seventh layers of fermented grains was higher.The content of tetramethylpyrazine in the liquor fluctuated with no obvious regularity.The content of glycerol and ribitol in the liquor of the fifth production round was higher than that of the sixth round,while the content of erythritol was lower.From the top to the bottom of the pits,the content of glycerol of the liquor produced from different layers of fermented grains increased first and then decreased,while the content of erythritol gradually increased,and the content of ribitol changed little.According to the aroma activity value(OAV),10 flavor substances contributed greatly to the flavor characteristics of the liquor,including acetaldehyde,furfural,ethyl acetate,ethyl lactate,β-phenylethanol,acetic acid,ethyl caprylate,isoamyl acetate,isobutanol and isoamyl alcohol-2.Additionally,ethyl butyrate,ethyl caproate and n-butanol contributed greatly to the flavor characteristics of the liquor from the ninth and tenth layers of fermented grains.
作者
陈岭
杨生智
程祥
陈冰
朱志勇
邓子铿
何斯成
谭航
CHEN Ling;YANG Shengzhi;CHENG Xiang;CHEN Bing;ZHU Zhiyong;DENG Zikeng;HE Sicheng;TAN Hang(Jing Brand Co.Ltd.,Huangshi,Hubei 435100;Shennongjia Ecological Distillery Co.Ltd.,Shennongjia,Hubei 442400,China)
出处
《酿酒科技》
2025年第12期53-59,共7页
Liquor-Making Science & Technology
基金
湖北省重点研发项目(2023BBB004)。
关键词
酱香型白酒
分层馏酒
酒质
风味感官
理化
多元醇
香气活度值
Jiangxiang Baijiu
distillation of different layers of fermented grains
liquor quality
sensory characteristics
physicochemical indexes
polyols
odor activity value
