大小曲及发酵方式对清香型白酒风味的影响

The influence of the Daqu,Xiaoqu and the fermentation way on the flavor of Fen-flavor Baijiu( Chinese liquor)

主要研究了大小曲和发酵方式对清香型白酒风味的影响,通过采用传统清香型白酒发酵方式,研究发现:小曲酿造的白酒中乳酸乙酯、β-苯乙醇、乙醛的含量较高。液态发酵可以产生较多的乳酸乙酯、甲酸乙酯、正丙醇、异丁醇、活性戊醇、异戊醇、β-苯乙醇等风味成分,而小麦、玉米液态酿造产生的乙醛、乙缩醛较高。整体而言,各因素对白酒风味影响的重要程度可以进行排序为:发酵方式>大小曲>不同产地高粱。

In this paper,the influence of the Daqu,Xiaoqu and the fermentation way on Fen-flavor Baijiu flavor was studied.Through the traditional Baijiu fermentation method,it was found that the content of ethyl lactate,beta-phenol and acetaldehyde was high in Xiaoqu Baijiu.Liquid-state fermentation can produce a large number of ethyl lactate,ethyl formate,n-propyl alcohol,isobutanol,reactive pentyl alcohol,isoamyl alcohol,beta-benzyl alcohol,etc,but the wheat and corn liquid-state fermentation can produce more acetaldehyde and aldehyde acetal.Overall,the important degree of influence of each factor on Baijiu flavor from high to low was as follows:the fermentation way,Daqu and Xiaoqu,sorghum from the different origin.