酱香典型体储存初期风味构成及其量比关系研究

Flavor Components and Their Proportion Changes in Typical Liquor Body of Jiangxiang Baijiu during the Early Stage of Storage

酱香3种典型体分别为酱香、醇甜、窖底香,本文以贮存期满1年半的3种典型体酒为研究对象,对3种典型体酒的风味构成和感官特征进行分析总结,酱香酒风味物质含量相对较高,酒体醇厚、细腻;醇甜酒酸低,酯、醇类含量高,醇甜柔和,协调干净;窖底香酒的风味结构与酱香酒相近,但醇、醛类物质含量较高,酒体窖香浓郁,甜爽味长。通过探索3种典型体在不同量比关系下酒体的理化指标和感官呈现的规律,发现三者在不同量比关系的搭配下,呈现的特点主要以主体酒的特征为主,占较少比重的另外两者,会在一定程度上对主体酒的缺陷或不足起到掩蔽或互补的作用。

Taking the three kinds of typical liquor body(Jiangxiang,Chuntian,Jiaodi)of Jiangxiang Baijiu stored for one and a half years as the research objects,we analyzed the flavor components and sensory characteristics of the liquor samples.The results show that the Jiangxiang liquor body has more flavor components,with mellow and exquisite taste;the Chuntian liquor body has low con-tent of acids and high content of esters and alcohols,with sweet,soft and clean taste;the Jiaodi liquor body is similar to the Jiangx-iang liquor body,but has higher content of alcohols and aldehydes,with rich taste and long aftertaste.Through the analysis of the physicochemical indexes and sensory characteristics of the finished liquor blended by different proportions of the three kinds of typi-cal liquor body,it is found that the finished liquor mainly embodies the characteristics of the typical liquor body with higher propor-tion,while the other two kinds of typical liquor body cover up or compensate for the shortcomings of the main liquor body.