酱香型白酒堆积发酵过程中不同空间位置酒醅差异性比较

Comparison of fermented grains in different spatial space during the stacking fermentation of sauce-flavor Baijiu

为建立堆积发酵评价效果的客观判断标准,了解堆积对基酒风味物质成分的贡献,对酱香型白酒堆积发酵过程中不同空间位置(分别标记为W1~W9)酒醅各项理化指标及风味成分的差异进行研究,并对风味成分含量测定结果进行主成分分析(PCA)及偏最小二乘法判别分析(PLS-DA)。结果表明,酸度、乙醇、淀粉、水分、还原糖含量的最佳建议取样位点分别为W3、W9、W7、W7、W9,乙醇可以作为堆积发酵终点判断的有效检测指标之一。风味物质检测结果表明,各种风味物质成分均在位点W2(酒堆顶部到酒堆中部之间等距离位置)处出现峰值,该位点可以作为评价风味物质生成的最佳取样位点。异丁酸、己酸、棕榈酸乙酯、乳酸乙酯等13种物质成分可以拟定为堆积发酵终点判断的参考指标。

In order to establish an objective criterion for evaluating the effect of stacking fermentation,and to analyze the contribution of stacking on the flavor components of base liquor,the differences of physico chemical indexes and flavor components of fermented grains in different spatial locations(labeled as W1-W9 respectively)were studied during the stacking fermentation of sauce-flavor(Jiangxiangxing)Baijiu.The determination results of flavor components contents were analyzed by principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA).The results showed that the optimal sampling sites for acidity,ethanol,starch,water and reducing sugar were W3,W9,W7,W7 and W9,respectively.Ethanol could be used as one of the effective indicators to judge the end-point of stacking fermentation.The results of flavor substance detection showed that the peak value of various flavor substance components appeared at site W2(the equidistant position between the top of the pile and the middle of the pile),which could be used as the optimal sampling site to evaluate the generation of flavor substance.13 substances,such as isobutyric acid,caproic acid,ethyl palmitate,ethyl lactate,could be used as reference indexes to determine the end point of stacking fermentation.