馥郁香型基酒陈酿过程中理化指标及挥发性成分变化分析

Analysis of physical and chemical indicators and volatile composition changes during aging of Fuyuxiangxing crude Baijiu

目的:优化馥郁香型基酒陈酿技术,提升基酒品质。方法:通过检测分析新酒和陈酿1,3,5,8,10年的馥郁香型基酒的pH、电导率、黏度和总酸总酯等理化指标,利用GC和GC-MS对6个酒样的主要挥发性风味成分进行定性分析,并采用外标法对其中的26种挥发性风味成分进行定量分析。结果:随着陈酿时间的增加,电导率升高、黏度升高、总酸含量升高、总酯含量降低;在6个馥郁香型基酒中定量26种挥发性风味成分,其中酯类8种,醇类8种,酸类5种,醛酮类5种,酯类物质含量先上升后下降,醇类物质含量呈缓慢下降趋势,酸类和醛类物质含量增加;主成分分析和偏最小二乘判别分析均能较好地区分不同陈酿时间馥郁香型基酒。结论:适当的陈酿时间可以提升基酒的品质。

Objective:This study aimed to optimize the aging technology of Fuyuxiangxing crude Baijiu and improve its quality.Methods:Testing and analyzing the new wine and the Fuyuxiangxing crude Baijiu aged for 1,3,5,8 and 10 years allowed for the analysis of the physicochemical indexes such as pH,conductivity,viscosity,total acid and total ester.Additionally,the primary volatile flavor components of the six samples were qualitatively assessed using GC and GC-MS,and 26 volatile flavor components of the samples were quantitatively assessed using the external standard method.Results:With the increase of aging time,the conductivity increased,the viscosity increased,the total acid content increased and the total ester content decreased;26 volatile flavor components were quantified in the 6 Fuyuxiangxing crude Baijiu,including 8 esters,8 alcohols,5 acids and 5 aldehydes and ketones,with the contents of esters increasing and then decreasing,the contents of alcohols showing a slow decreasing trend,and the contents of acids and aldehydes increasing.Both the principal component analysis(PCA)and the partial least squares discriminant analysis(PLS-DA)could better distinguish Fuyuxiangxing crude Baijiu with different aging time.Conclusion:The preliminary study reveals the changing rules of physicochemical properties and flavor substances during the aging process of Fuyuxiangxing crude Baijiu,and the appropriate aging time can improve the quality of crude Baijiu,which can provide a reference for the optimization of the aging technology of Fuyuxiangxing crude Baijiu.