汾酒酒醅发酵过程中香气成分的变化规律

Variation of Aromatic Components in Solid Phase Fermented Grains During Fermentation of Fen Liquor

采用气相色谱(GC)和气相色谱-质谱(GC-MS)分析方法,跟踪考查汾酒发酵过程酒醅中各类香气成分的动态变化规律及其相互关系。结果表明:酒醅中大多数香气成分的含量在正常发酵期内随发酵进行呈上升趋势,发酵前期增长较快,发酵中后期增长趋于缓慢;但某些香气成分的含量及量比关系与白酒产品相比却存在一定的差异;汾酒夏季生产没有必要延长发酵期,适当缩短发酵时间可能更好。通过控制发酵条件或利用现代生物技术增乙降乳,进一步探明白酒蒸馏机理改善蒸馏条件,是提高白酒质量的重要措施。

The dynamic change of the aromatic components in the solid phase fermented grains during different fermentation stage of Fen liquor was studied by using GC and GC-MS, and the relationship among alcohols, aldehydes, acids and esters was investigated. The results show that： （1） The contents of major aroma components in fermented grains displayed an upward trend in the fermentation process, which grew rapidly in the earlier fermentation stage but became slow in the middle-later period. However, the absolute contents and relative ratios of some aroma components in fermented grains are different from those in the final liquor product. （2） The fermentation time of Fen liquor in summer need not to be prolonged, and it is supposed to be better if being properly shortened. （3） The key to improve the quality of liquor production is to increase ethyl acetate while decrease ethyl lactate, to clarify the liquor distillation mechanism and to improve the distillation conditions.