威士忌麦芽新酒在Oloroso雪莉桶陈酿两年后挥发性风味成分的变化

Change of volatile compounds in unaged malt whisky after two years of aging in Oloroso sherry cask

为了对比麦芽新酒及采用Oloroso雪莉桶陈酿两年麦芽威士忌的差异,按照相关国标方法测定两种酒品质指标,并采用气相色谱-质谱联用(GC-MS)技术检测其挥发性风味成分。结果表明,陈酿酒的风味和口感均优于麦芽新酒,两种酒感官指标、理化指标及卫生指标均符合相关国家标准。两种酒共计检出105种挥发性风味化合物,其中麦芽新酒、陈酿酒分别共检出85种、86种,主要为醛类、酯类、醇类及酸类,醛类含量由4.44 mg/L增加至10.53 mg/L,酯类含量由257.34 mg/L增加至289.20 mg/L,醇类含量25.26 mg/L增加至54.96 mg/L,酸类含量85.18 mg/L增加至88.97 mg/L。陈酿麦芽新酒橡木桶类型和地理环境的差异导致其挥发性风味成分的变化,Oloroso雪莉桶陈酿麦芽新酒2年后呈现良好的品质及风味,但距离威士忌成品尚有差距,还需继续桶陈监测最终达到风味协调所需要的时间。

In order to compare the difference between the unaged malt liquor and malt whisky aged in Oloroso sherry cask for two years,the quality indexes were analyzed followed by the relevant national standards method,and the volatile compounds were detected by GC-MS technology.The results showed that the flavor and taste of the aged liquor were better than that of the unaged malt liquor,and the sensory,physicochemical and hygienic indexes of the two liquors were in line with the relevant national standards.A total of 105 volatile flavor compounds were detected in the two kinds of liquor,a total 85 and 86 volatile flavor compounds were detected in unaged malt liquor and aged liquor,respectively,which were mainly aldehydes,esters,alcohols and acids.The aldehydes contents increased from 4.44 mg/L to 10.53 mg/L,the esters contents increased from 257.34 mg/L to 289.20 mg/L,the alcohols contents increased from 25.26 mg/L to 54.96 mg/L,and the acids contents increased from 85.18 mg/L to 88.97 mg/L.Differences in oak cask type and geographical environment led to changes in the volatile flavor components of the unaged liquor,the aged liquor with Oloroso sherry cask for 2 years presented good quality and flavor,but there was still a gap to the finished product of whisky,and it was also necessary to continue to monitor the time required for the final flavor coordination.