芝麻香不同层酒醅酒风味成分及味感的差异性

Difference in the Flavoring Components and Taste of Zhimaxiang Baijiu Produced by Fermented Grains at Different Layer

芝麻香不同层酒醅所产原酒,其风味成分及味感具有明显的差异性。芝麻香上层原酒总酸平均1.52 g/L,中层1.51 g/L,下层1.77 g/L,下层原酒比中上层总酸高0.25 g/L。下层丁酸乙酯、己酸乙酯明显高于中上层,也是引起酒体口感偏浓香,酯香明显的原因。感官上,上层原酒芝麻香气典型、芝麻香浓郁,口感醇厚,尾净味长,略偏清香;中层原酒焦香突出,芝麻香浓郁,醇厚感好,尾净味长;下层原酒口感偏浓香,酯香明显。

There were significant differences in flavoring components and taste of Zhimaxiang base liquor produced by fermented grains at different layer. The average total acids content in base liquor produced by fermented grains at upper layer, middle layer and lower layer were 1.52 g/L, 1.51 g/L, and 1.77 g/L, respectively (the lower layer 0.25 g/L higher than the upper layer). The content of ethyl butyrate and ethyl hexanoate in base liquor produced by fermented grains at the lower layer was significantly higher than that at upper and middle layer, which further resulted in stronger ester aroma and liquor taste. Sensory assessment indicated that, the upper layer liquor had typical sesame aroma, strong sesame flavor, mellow taste, and long aftertaste, the middle layer liquor had prominent burned aroma, strong sesame flavor, mellow taste and long and clean aftertaste, and the lower layer liquor had strong Nongxiang flavor and significant ester aroma.