枝江柔雅白酒风味成分剖析

Study on the Flavoring Components of Zhijiang Soft-Type Baijiu

通过近几年的研究,枝江柔雅白酒已形成了一套完整的酿造工艺。通过微量成分分析表明,其乙酸乙酯和乳酸乙酯含量明显高于其他浓香型白酒,而己酸乙酯含量则正好相反;其中乙酸乙酯/己酸己酯在2.5~3.5之间,而其他酒样基本在0.5左右;乙醛和异戊醛含量明显高于其他浓香型白酒,枝江柔雅白酒主要醇类含量较高,为其他浓香型白酒的2~3倍;有机酸含量高,明显区别于其他浓香型白酒;通过指纹图谱分析表明,醇甜味、绵甜感、复合酯香、醇香等有助于凸显酒体的“柔雅”感。

In recent years,we have formed a complete set of production technology for Zhijiang soft-type Baijiu.The trace components analysis of Zhijiang soft-type Baijiu revealed that its content of ethyl acetate and ethyl lactate was significantly higher than that of other Nongxiang Baijiu,while its content of ethyl caproate was lower;its ratio of ethyl ester to hexyl ester was between 2.5 and 3.5,while that of other Baijiu products was about 0.5;its content of acetaldehyde and isovaleraldehyde was significantly higher than that of other Nongxiang Baijiu;its main alcohols content was about 2 to 3 times as much as other Nongxiang Baijiu;and its organic acid content was high and obviously different from other Nongxiang Baijiu.The fingerprint analysis showed that the mellow sweetness,smooth sweetness,compound ester aroma and mellow aroma were helpful to highlight the“softness”of Zhijiang soft-type Baijiu.