摘要
以传统封窖工艺为对照组,竹席隔离封窖工艺为实验组,通过感官品评、气相色谱分析等方法,对比实验组及对照组生产的窖面基酒产量及质量差异。结果表明,实验组窖面三、四轮次基酒比对照组产量分别提升66.38 kg/窖、19.39 kg/窖,合格率分别提升43.41%、14.28%。与对照组相比,实验组窖面三轮次基酒总酯提升22.76%,丁酸乙酯提升16.56%,四轮次基酒总酯提升11.57%,乳酸乙酯提升22.56%。与对照组相比,实验组三轮次醇甜基酒总酯提升44.20%,乙酸乙酯、丁酸乙酯、乳酸乙酯分别提升12.42%、105.37%、48.72%;四轮次醇甜基酒总酯提升16.84%,丁酸乙酯、乳酸乙酯分别提升17.45%、23.92%。对基酒挥发性风味成分进行偏最小二乘法判别分析(PLS-DA),可以明确区分实验组与对照组三、四轮次窖面基酒及醇甜基酒。
The differences of pit surface base liquor production and quality were compared by sensory evaluation and gas chromatography analysis,with traditional pit-sealing technology as control group and bamboo mat isolation pit-sealing technology as experimental group. The results showed that compared with the control group, the yield of third and fourth rounds pit surface base liquor of experimental group increased by 66.38 kg/pit and19.39 kg/pit, respectively, and the qualified rate increased by 43.41%(third-round) and 14.28%(fourth-round). Compared with the control group, the total ester and ethyl butyrate of third-round pit surface base liquor increased by 22.76% and 16.56%, and the total ester and ethyl lactate of the fourth-round pit surface base liquor increased by 11.57% and 22.56%, respectively. Compared with the control group, the total ester of third-round alcohol-sweet base liquor increased by 44.20%, the ethyl acetate, ethyl butyrate and ethyl lactate increased by 12.42%, 105.37% and 48.72%, respectively, and the total ester of fourth-round alcohol-sweet base liquor increased by 16.84%, the ethyl butyrate and ethyl lactate increased by 17.45% and23.92%, respectively. The partial least square discriminant analysis(PLS-DA) of volatile flavor components could clearly distinguish the experimental group and the control group in third-round and fourth-round pit surface base liquor and "alcohol-sweet" base liquor.
作者
冯海燕
卢君
王凡
陈竹君
陈文思
陈婷
李长文
FENG Haiyan;LU Jun;WANG Fan;CHEN Zhujun;CHEN Wensi;CHEN Ting;LI Changwen(Guizhou Guotai Distillery Co.,Ltd.,Zunyi 564501,China;Tasly Research Academy,Tianjin 300410,China)
出处
《中国酿造》
CAS
北大核心
2022年第11期210-216,共7页
China Brewing
基金
贵州省科技成果应用及产业化计划项目(黔科合成果[2020]2Y045)
贵州省仁怀市科技计划项目(仁科支撑[2020]04号)
遵义市科技计划项目(遵市科合R&D[2020]32号)。
关键词
酱香型白酒
酒醅
竹席
封窖工艺
理化指标
风味成分
sauce-flavor(Jiangxiangxing)Baijiu
fermented grains
bamboo mat
pit-sealing technology
physical and chemical index
flavor component
