白酒机械化酿造过程中主要风味物质的生成规律

The Formation Rule of Major Flavor Components in Mechanization Process of Flavor Liquor

以白酒机械化酿造过程中的酒醅为研究对象,跟踪分析酿造过程中酒醅温度、含水量、总酸、p H、还原糖、淀粉和乙醇含量的动态变化;采用HPLC和顶空-气相色谱法检测酿造过程中酒醅的主要风味物质含量的变化。结果表明,在发酵前期,酸类物质含量下降较快,醇、醛、酯类物质含量基本不变;发酵中期,酸类物质含量基本不变,醇、醛、酯类物质含量波动较大;发酵后期,酸类、醛类物质含量上升,醇类、酯类物质含量下降,并将其偶联各理化指标,探索机械化酿造过程中主要风味物质的生成规律,为揭示白酒机械化酿造机理提供科学依据。

The fermented grains in the process of mechanical brewing was studied. By tracing and analyzing the dynamic changes of temperature, water content, total acid, pH, reducing sugar, starch and ethanol content during the brewing process, the changes of main flavor liquor were of fermented grains determined by HPLC and headspace gas chromatography.The results showed that at the early stage of brewing, the acid content decreased fast. The content of alcohols, aldehydes and esters kept stable. At the middle stage of brewing, the acid content stayed the same, but the content of alcohols, aldehydes and esters fluctuated strongly. At the late stage of brewing, the content of acids and aldehydes inceased while the content of alcohols and esters decreased. These changes of every physicochemical index were correlated. The generating rule of the main flavor liquor in the process of mechanical brewing was studied to provide scientifical basis for promulgating the mechanization of the wine mechanical brewing.