新型生物反应器对浓香型白酒糟醅及其风味物质的影响

Effects of New Bioreactor on Flavor Substances of Fermented Grains in Nongxiangxing Baijiu

目前,白酒酿造新型生物反应器已经在泸州产区实践生产应用,取得了良好经济效益。为了探究新型生物反应器对浓香型白酒风味物质的影响,以传统窖池和新型生物反应器为研究对象,综合分析糟醅理化指标,采用气相色谱-质谱联用法分析糟醅的风味物质种类和含量。将新型生物反应器(实验组SY)生产工艺与传统窖池生产工艺(对照组CT)对比分析,结果表明:(1)实验组SY糟醅升温幅度更大,顶温更高;(2)实验组SY糟醅淀粉消耗量更多,糟醅发酵程度更彻底;(3)实验组SY糟醅中风味物质的种类更丰富,即实验组SY糟醅风味物质达到48种,均高于对照组CT。由此说明,新型白酒生物反应器相较于传统窖池在糟醅的风味物质和理化性质等方面均有显著提升,为进一步优化白酒酿造工艺提供理论基础。

At present,a new type of bioreactor for Baijiu making has been applied in Luzhou production area.This good economic benefits for Baijiu's company have been achieved.In order to investigate the effect of new bioreactor on flavor substances of Nongxiangxing baijiu(that is Luzhou-flavor liquor),the traditional pits and new bioreactor were taken as the research objects,the indexes of fermented grains were analyzed comprehensively,and the flavor substances types and contents of fermented grains were analyzed by gas chromatography-mass spectrometry(GC-MS)method.A comparative analysis was conducted between the production process of the new bioreactor(experimental group,SY)and the traditional cellar production process(control group,CT),and the results showed that:(1)The SY groups had a larger temperature increase in the fermented grains and a higher temperature peaking;(2)The SY groups consumed more starch in the fermented grains,and the fermentation degree of the fermented grains was more thorough;(3)The SY groups had a richer variety of flavor substances in fermented grains,there were 48 flavor substances in SY fermented grains,,which were richer than those in the CT groups.Compared with the traditional pits,the new bioreactor for Baijiu making significantly improved the flavor substances and physic and chemical properties of fermented grains,which provided a theoretical basis for further optimizing the Baijiu making technology.