低度艾草酒研制

Development of low-alcohol Artemisia argyi liquor

该研究采用浓香型白酒原酒为主要原料研发低度艾草酒。浓香型白酒原酒在80℃、-65 kPa条件下减压蒸馏,去除蒸馏釜中残液并收集中段馏出液。与原酒相比,中段馏出液中的乙醛、甲醇分别降低了32%、77%,酯类物质总含量提升89%,酒精度从67%vol提高至85%vol,以此为基酒浸渍艾草新鲜茎叶,并对浸渍条件进行优化。结果表明低度艾草酒的生产工艺为料液比5∶100(g∶mL),在20~25℃条件下浸渍新鲜艾草茎叶5 d,无菌纱布过滤,添加纯净水降度至30%vol。经检测,该低度艾草酒含有相对含量为0.33%的石竹烯、0.40%的桉叶油醇、0.09%的天然樟脑、0.06%的4-萜烯醇、0.06%的2-茨醇、0.02%的马鞭草醚等活性成分,且常温储存3个月外观及风味仍保持稳定。该研究结果为以浓香型白酒为基酒生产特色露酒提供了新的途径。

Using strong-flavor Baijiu(Chinese liquor)as raw material,Artemisia argyi liquor with low-alcohol content was developed.The strong-flavor Baijiu was distilled under the condition of 80℃,-65 kPa with vacuum distillation,the residue liquid was removed and the distillate in the middle was collected.Compared with the original Baijiu,the acetaldehyde and methanol content of the middle distillate was decreased by 32%and 77%,respectively,the content of esters was increased by 89%,and the content of ethanol increased from 67%vol to 85%vol.With this as the base liquor to steep fresh stems and leaves of A.argyi,and the results show that the steeping conditions was optimized as follows:solid-liquid ratio 5∶100(g∶ml),temperature 20-25℃,steeping time 5 d,then filtrated by sterilized gauze,and adding purified water to reduce alcohol degree to 30%vol.After determination,the low-alcohol A.argyi liquor contained carylene 0.33%,eucalyptus oil 0.40%,natural camphor 0.09%,4-terpene alcohol 0.06%,2-z alcohol 0.6%,verbena ether 0.02%and other active ingredients,and its appearance and flavor remained stable after stored at room temperature for 3 months.The results provided a new method for the production of a kind of special A.argyi low-alcohol liquor using strong flavor Baijiu.