清雅型“玉冰烧”白酒酒体风格特征研究

Body style characteristic of the elegant-flavor "Yubingshao" Baijiu

该研究通过对清雅型"玉冰烧"白酒、传统豉香型白酒、传统清香型白酒代表产品的酒体风格特征进行综合比较分析,剖析清雅型"玉冰烧"白酒酒体风格特征。感官品评结果表明,清雅型"玉冰烧"白酒在米香、醇香、绵甜感等方面表现较好,主要体现为香气清爽、淡雅,口感绵甜、爽洌。风味构成分析结果表明,清雅型"玉冰烧"白酒整体酯类比较单一,以乙酸乙酯和乳酸乙酯为主,且乳酸乙酯和乙酸乙酯的比值(1.3)独特,酯类含量(945.50 mg/L)较低;有机酸含量(1 530.23 mg/L)较高,以乙酸和乳酸为主;高级醇(1 555.31 mg/L)及多元醇含量(383.67 mg/L)较高。独特的风味构成是清雅型"玉冰烧"白酒清爽、淡雅、绵甜、爽洌的重要原因之一。

The body style characteristic of the elegant-flavor "Yubingshao" Baijiu(Chinese liquor) was analyzed by comparing and analyzing the body style characteristics of the elegant-flavor "Yubingshao" Baijiu, the representatives of traditional Chi-flavor Baijiu and light-flavor Baijiu. The sensory evaluation results showed that the elegant-flavor "Yubingshao" Baijiu had good performance in rice fragrance, mellow, sweet taste and other aspects, mainly reflected in the fresh and elegant aroma, and the sweet and refreshing taste. The results of flavor component analysis showed that the esters composition of the elegant-flavor "Yubingshao" Baijiu was relatively simple, mainly ethyl acetate and ethyl lactate, the ratio of ethyl acetate and ethyl lactate(1.3) was unique,and the esters content(945.50 mg/L) was lower. The organic acids content(1 530.23 mg/L) was higher, mainly acetic acid and lactic acid. The contents of higher alcohols(1 555.31 mg/L) and polyols(383.67 mg/L) were higher. The unique flavor composition was one of the important reasons for the refreshing, elegant, sweet and refreshing flavor of the elegant-flavor "Yubingshao" Baijiu.