衡水老白干酒发酵主要风味物质变化规律研究

The Change Rules of the Main Flavoring Components during the Fermentation of Hengshui Laobaigan Liquor

研究了不同季节衡水老白干酒"三排净"工艺大茬酒醅主要风味物质在发酵过程中的变化规律。利用气相色谱,对衡水老白干"三排净"工艺不同季节大茬酒醅中主要风味成分进行跟踪监测,探索其生成规律。主要风味物质包括乙酸乙酯、乳酸乙酯、乙醇、乙醛、正丙醇、异丁醇及异戊醇。乙酸乙酯含量在春季、夏季、秋季、冬季四季均随发酵时间延长而逐步增加,在发酵末期有降低趋势,四季含量由高到低依次为春季>夏季>秋季>冬季,最高值分别为43.70 mg、32.73 mg、27.30 mg、25.80 mg(每100 g酒醅)。乳酸乙酯生成速率四季差异明显,发酵结束时,其含量由高到低依次为夏季>春季>秋季>冬季,最高值分别为192.96 mg、141.11 mg、69.86 mg、11.90 mg。乙醇和高级醇随季节在发酵前期均呈迅速上升趋势,中后期增长趋于缓慢。乙醛四季生成趋势基本相同,均在发酵初期含量最高。实验证实除乙醛外,其余6种主要风味成分随季节变化规律明显。

In this study, the change rules of the main flavoring components in fermented grains during the fermentation of Hengshui Laobaigan liquor in different seasons were studied. GC was applied for tracing monitoring of the main flavoring components including ethyl acetate, ethyl lactate, ethanol, acetaldehyde, 1-propanol, isopentyl and isobutanol. The research results suggested that, ethyl acetate content increased with the extension of the fermentation in all four seasons and slightly reduced in late fermenting period （its content in spring （47.70 mg per 100 g fer- mented grains）〉 in summer （32.73 mg）〉in autumn （27.30 mg）〉in winter （25.80 mg））; the formation rate of ethyl lactate was quite different in different seasons, after the fermentation, its highest value was 192.96 in summer, 141.11 mg in spring, 69.86 mg in autumn, and 11.90 in win- ter; the content of alcohol and higher alcohol in prior fermenting period in all four seasons kept rapid increasing and increased slowly in middle and late fermenting period; the formation of acetaldehyde was almost the same in four seasons and its content was highest in prior fermenting period. Besides, the research proved that except acetaldehyde, other 6 main flavoring components changed evidently in different seasons.