不同品种甘蔗及处理方式对甘蔗酒风味的影响

Effects of different varieties of sugarcane and treatments on the flavor of sugarcane wine

以甘蔗为研究材料,考察不同品种甘蔗及处理方式对甘蔗蒸馏酒风味的影响。结果表明,不同品种及原料处理方式对甘蔗蒸馏酒风味有显著影响,带渣发酵和不带渣发酵之间风味物质和高级醇的含量有较大差别。其中,不带渣处理的新台糖22号甘蔗酒中乙酸乙酯含量为1.16 mg/m L,显著高于带渣处理的0.48 mg/mL(P<0.05),乙醛含量为0.31 mg/mL,显著高于带渣处理0.29 mg/mL(P<0.05)。另外,感官评定结果显示,新台糖22号不带渣发酵甘蔗酒感官评定得分最高为83.9分,均高于其他五种甘蔗蒸馏酒,新台糖22号不带渣发酵甘蔗蒸馏酒的整体风味最佳。

Using sugarcane as research material, the effects of different varieties and raw material treatment methods on the flavor of sugarcane distilled wine were investigated. The results showed that different varieties and raw material treatment methods had big difference on the flavor of sugarcane distilled spirit. The differences of flavor substances and higher alcohols content between fermentation with and without slag were quite different. Among them, the ethyl acetate content of Xintaitang No. 22 sugarcane wine fermented without slag was 1.16 mg/ml, which was significantly higher than the wine fermented with slag (0.48 mg/ml)(P<0.05), and the acetaldehyde content of the wine without slag was 0.31 mg/ml, which was significantly higher than the wine fermented with slag (0.29 mg/ml)(P<0.05). In addition, the results showed that the sensory evaluation score of Xintaitang No. 22 sugarcane wine fermented without slag was 83.9, which was higher than the other five kinds of sugarcane distilled spirit, and the whole flavor of Xintaitang No. 22 sugarcane wine fermented without slag was the optimal.