浓香型白酒窖内参数变化规律及相关性研究(Ⅲ):风味物质

Study on the Change Rules of Parameters of Luzhou-flavor Liquor in Pits and Their Correlations(Ⅲ):Flavoring Compositions

采用水蒸汽蒸馏提取和气相色谱(GC)分析方法,跟踪考察浓香型白酒发酵过程中各类风味成分的动态变化规律及其相互关系。结果表明,酒醅中大多数风味成分在发酵前期增长迅速,发酵中期含量较为平稳,发酵后期略有下降;入窖45 d左右是大多数风味物质生成最多的时间;部分风味物质在酒醅中的含量及量比关系与白酒产品存在一定的差异。

The dynamic change of flavoring compositions of Luzhou-flavor liquor in fermentation process and their correlations were analyzed by steam distillation and GC analysis.The results showed that major flavoring compsoitions in fermented grains grew rapidly in prior fermentation stage,kept stable in medium fermentation stage,and declined slightly in late fermentation stage,the content of major flavoring compsotions was the highest at about 45 d in pits,and the content and the relative ratio of some flavoring compositions in fermented grains were different from those in the final liquor product.