河套浓香型白酒蒸馏过程酒中馏分及排酸前后酒醅中风味物质的变化规律研究

Changes of Flavor Substances in Fermented Grains and Different Distillates During the Distillation of Hetao Luzhou Flavor Baiji

探索河套浓香型白酒蒸馏过程中酒醅材料及原酒中微量成分的变化规律。研究表明:材料中产生的高级醇类物质都蒸馏到了酒中,乙酸乙酯和丁酸乙酯大多被蒸馏到了酒中,而己酸乙酯和乳酸乙酯在入池糟醅中还有一定量的残留,酸类物质则更难被蒸馏出来。不同馏分段原酒中微量成分分析发现,高级醇类前后变化不大,乳酸乙酯随蒸馏过程逐渐增加,其它三大类酯及醛类物质呈减少趋势。另外,在整个蒸馏过程甑桶中温度的变化不是很剧烈。

Exploring the Change Regularity of the Fermented Grains Materials and Trace Components in the Original Liquor during the Distillation of Hetao Luzhou flavor Baijiu.The research shows that the higher alcohols produced in the materials are distilled into the wine,and most of the ethyl acetate and ethyl butyrate are distilled into the wine,while ethyl caproate and ethyl lactate still have a certain amount of residue in the fermented grains entering the pool,and the acid substances are more difficult to be distilled out.The analysis of trace components in different distillation segments of raw wine showed that there was little change before and after higher alcohols,ethyl lactate gradually increased with the distillation process,and the other three kinds of esters and aldehydes showed a decreasing trend.In addition,the temperature change in the retort barrel is not very violent during the whole distillation process.