摘要
为探究酱香型基酒冷浑浊成因和不同后处理方式(常温过滤和冷冻过滤)对基酒质量的影响,结合感官和理化指标评估了不同过滤方式的效果,采用顶空-固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对酒体中低温析出物的挥发性风味物质进行测定,采用气相色谱法对滤后酒样的挥发性香气成分进行测定,并通过正交偏最小二乘判别分析(OPLS-DA)的变量重要性投影(VIP)值筛选差异风味物质。结果表明,析出物的挥发性风味物质以长链脂肪酸酯和烷烃化合物为主,且棕榈酸乙酯含量最高(130.62μg/mg)。常温过滤条件下,超滤、活性炭过滤表现出色,但酱曲香和烘焙香有所削弱,糙辣度和涩味有所增强,而硅藻土及硅藻土微滤膜过滤除冷浑浊表现一般,但感官品质保持较好。冷冻过滤条件下,各处理滤后基酒无冷浑浊,但酱香有所削弱,涩味有所增强。OPLS-DA模型能有效区分不同过滤方式基酒,其在感官和风味上形成差异的主要原因是由棕榈酸乙酯、2-甲基丁醇等17种VIP>1的差异风味化合物变化引起的。综上,硅藻土微滤膜可替代常用硅藻土过滤,其他过滤方式针对不同情况表现不同。
To investigate the causes of cold turbidity in sauce-flavor(Jiangxiangxing)base liquor and the effect of different post-treatment methods(normal temperature filtration and frozen filtration)on the quality of base liquor,the effects of different filtration methods were evaluated by sensory evaluation and physicochemical indicators,the volatile flavor compounds of low-temperature precipitates in the wine were determined by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),the volatile flavor compounds of liquor after filtration was detected by GC,and the differential flavor substances were screened through the variable importance in the projection(VIP)values of orthogonal partial least squares discriminant analysis(OPLS-DA).The results showed that the volatile flavor components in the precipitates were mainly long-chain fatty acid esters and alkane compounds,with ethyl palmitate accounting for the highest content(130.62μg/mg).Under room temperature,ultrafiltration and activated carbon filtration exhibited excellent performance,but the Jiangqu aroma and baking aroma were weakened,while the harshness and astringency were enhanced.In contrast,diatomite and diatomite microfiltration membrane filtration showed average performance in removing cold turbidity,but the sensory quality were well preserved.Under freezing filtration conditions,the filtered base liquor had no cold turbidity with each treatment,however,the sauce flavor was weakened and the astringency was enhanced.The OPLS-DA model could effectively distinguish base liquor samples treated by different filtration methods.The main reason for the differences in sensory and flavor among them was caused by the changes in 17 differential flavor compounds with VIP>1,such as ethyl palmitate and 2-methylbutanol.In conclusion,diatomite microfiltration membranes could replace conventional diatomite filtration,while other filtration methods showed different performances under different conditions.
作者
毛豪
游龙
涂荣坤
马雪
谭薇
余琪
李佳伟
贾俊杰
郑蕾
MAO Hao;YOU Long;TU Rongkun;MA Xue;TAN Wei;YU Qi;LI Jiawei;JIA Junjie;ZHENG Lei(Sichuan Guoli Global Co.,Ltd.,Luzhou 646000,China;Sichuan Jianxing Park Operation Management Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China;Luzhou Pinchuang Technology Co.,Ltd.,Luzhou 646000,China)
出处
《中国酿造》
北大核心
2025年第12期163-170,共8页
China Brewing
基金
泸州市青年科技人才项目(2024RQN218)
国家固态酿造工程技术研究中心资助项目(2025NB12)。
关键词
酱香型白酒
基酒
高级脂肪酸酯
后处理
正交偏最小二乘判别分析
sauce-flavor Baijiu
base liquor
higher fatty acid ester
post-treatment
orthogonal partial least squares discriminant analysis
