不同层次堆积粮醅对复合香型白酒发酵特性及香气品质的影响

Effects of Different Layers of Fermented Grains on Fermentation Characteristics and Aroma Quality of Compound Flavor Baijiu

堆积是白酒生产过程中重要的环节,通过研究不同层次醅对复合香白酒发酵的影响。结果表明:(1)堆积后内层、外层和混合中淀粉含量消耗分别下降5.23%、5.85%、7.2%。还原糖消耗分别上升1.56%、0.63%、1%;不同堆积醅所产原酒经检测,内层、外层及混合醅的总酯含量分别为1.94 g/L、2.57 g/L、5.86 g/L,总酸含量分别为0.33g/L、0.54 g/L、1.23 g/L。其中乙酸乙酯含量最高分别为1.17 g/L、1.67 g/L、4.74 g/L。(2)对所产原酒进行GC-MS分析,样品中共检测到挥发性物质121种,其中酯类物质种类最多有60种,占比49.6%。内层、外层及混合层原酒中分别检测到103种、95种、95种,从挥发性物质含量来看:混合(157.63μg/g)>外层(150.05μg/g)>内层>(107.76μg/g)。PCA和热力图结果显示内、外和混合之间的相关性较大,其中混合样得分最高。

Accumulation is an important link in the production of Baijiu.The effects of different levels of fermented grains on the fermentation of compound flavor Baijiu were studied.The results showed that:(1)After stacking,the starch content consumption in the inner layer,outer layer,and mixture decreased by 5.23%,5.85%,and 7.2%,respectively.Reducing sugar consumption increased by 1.56%,0.63%,and 1%respectively;After testing,the total ester content of the inner layer,outer layer,and mixed mash of the original wine produced from different stacked mash were 1.94g/L,2.57g/L,and 5.86g/L,respectively,and the total acid content was 0.33g/L,0.54g/L,and 1.23g/L,respectively.The highest content of ethyl acetate was 1.17g/L,1.67g/L,and 4.74g/L,respectively.(2)GC-MS analysis was conducted on the original wine produced,and a total of 121 volatile substances were detected in the samples,with the highest number of ester substances being 60,accounting for 49.6%.103,95,and 95 types were detected in the inner,outer,and mixed layers of the original wine,respectively.From the content of volatile substances,it can be seen that the mixed(157.63μg/g)>Outer layer(150.05μg/g)>Inner layer>(107.76μg/g).The results of PCA and thermodynamic diagrams show a significant correlation between internal,external,and mixed samples,with mixed samples scoring the highest.