黄水对浓香型白酒酒质的影响

Effect of Yellow Water on the Quality of Nongxiang Baijiu

为合理利用黄水,在浓香型白酒发酵后期酒醅的顶部渗入不同量的黄水,探究其对白酒酒质的影响。结果表明,发酵后期在浓香型白酒酒醅中渗入黄水对总高级醇的产生量无明显影响,但会影响有机酸、醛类及四大酯的生成,除丁酸乙酯的生成量低于未添加黄水组外,有机酸、乙醛、乙缩醛、乳酸乙酯、己酸乙酯及乙酸乙酯的含量均明显增高,且随着黄水添加量的增加而增高。各组酒样经感官质量品评得出,30%黄水添加量的酒质在香气及口感上均好于其他酒样。

To make full use of the yellow water,its effect on the quality of Baijiu was investigated by spraying the yellow water at the top of the fermented grains at the later stage of fermentation.The results revealed that the yellow water had no significant effect on the total yield of higher alcohols,while it influenced the yield of organic acids,aldehydes and the four main esters.Except that the yield of ethyl butyrate was lower than that of the control group(without adding the yellow water),the yield of organic acids,acetaldehyde,aldehyde acetal,ethyl lactate,ethyl caproate and ethyl acetate of the yellow-water-added fermented grains increased significantly,and increased with the increase of the addition level of the yellow water.Sensory evaluation results indicated that,the quality of the liquor with the addition of 30%yellow water was better than all the other liquor samples in aroma and taste.