几种真菌类露酒的风味与理化性质变化研究

Study on the Change of Flavor and Physicochemical Indicators of Fungi Lujiu

对以清香型白酒为基酒的松露、桑黄和灵芝孢子粉三种真菌类露酒开展理化变化及感官风味研究,结果表明:理化指标中酸类物质均呈不可逆下降趋势,桑黄和灵芝孢子粉分别较基酒下降58.6%和69.3%。酯类物质先下降后升高,最终与基酒中酯含量相当。除灵芝孢子粉变化不明显,松露和桑黄酒体的醛类物质含量均呈先降低后升高的趋势。杂醇油含量均呈先降低后升高的趋势,平均高于基酒含量的7.1%。品评结果显示,桑黄和灵芝孢子粉苦涩味较突出,酒体欠协调;松露酒香气优雅,饮用舒适度较高。

The study on the change of flavor and physicochemical indicators of Fungi lujiu based on a qingxiangxin baijiu.The results showed that the acid substances showed an irreversible downward trend.That in the phellinus igniarius and ganoderma lucidum spore lujiu decreased 58.6%and 69.3%respectively compared before.The esters decline at first,followed by a rose.Except the change of ganoderma lucidum spore lujiu was not obviously,the aldehydes in truffle and phellinus igniarius lujiu decreased at first then increased.The change trend of fusel oil in lujiu was similar with aldehydes and 7.1%higher than before.Though tasted by experts,the result showed that the flavor of phellinus igniarius and ganoderma lucidum spore lujiu with strong bitter and astringent was not harmonious,however,Truffle lujiu was better than both of them.