黄酒酿制过程中风味物质变化规律的研究

Studies on Changing Regularity of Flavor Compounds during Brewing Rice Wine

采用顶空固相微萃取和气质联用技术,对不同酿制阶段(前发酵、后发酵、澄清、灭菌)的黄酒中的挥发性风味成分的相对含量进行测定,用主成分分析法和聚类分析法对黄酒中挥发性风味物质的变化规律进行分析。利用现代分析仪器和主成分分析法及聚类分析法实现对不同酿制阶段黄酒中挥发性风味物质的分析与确定,为探讨黄酒酿制过程的成香机理提供理论基础。

The head space-solid phase microextraction （HS-SPME） method and gas chromatography-mass spectrometry （GC-MS） method were used to determine the relative content in volatile flavor components from different stage of brewing （primary fermentation, secondary fermentation, clarification, sterilization） in rice wine. And the changes of the extracted volatile flavor components in wine were analyzed by principal component analysis and cluster analysis. By using modern instrumental analysis, principal component analysis and cluster analysis, volatile flavor components from different stage of brewing in rice wine were determined, which provided a theoretical basis for the further research of the flavor forming mechanism Of different stage of brewing in rice wine .