麦芽威士忌在5种不同桶型陈酿两年后的风味变化

Flavor changes of malt Whisky aged for two years in 5 different types of barrel

为了对比麦芽新酒在5种桶型里陈酿两年后的风味变化,按照相关国标方法测定5种酒品质指标,并采用气相色谱-质谱联用(GC-MS)技术检测其挥发性风味成分组成。结果表明,5种桶型陈酿两年的麦芽威士忌风味评分均较好,口感评分仅红酒桶威士忌较低,需继续陈酿。5种麦芽威士忌的感官指标、理化指标及卫生指标均符合相关国家标准。5种桶型陈酿两年的麦芽威士忌共检测出60种挥发性风味化合物,其中54种为共有的。酯类含量以朗姆桶威士忌最高,为75.09 mg/L;醛类含量以PX雪莉桶威士忌最高,为6.65 mg/L;醇类含量以波本桶威士忌最高,为7.53 mg/L;酸类含量以红酒桶威士忌最高,为31.89 mg/L。陈酿麦芽新酒的橡木桶类型和地理环境的差异会导致其挥发性风味成分的变化,5种桶型里陈酿两年后的麦芽威士忌均能达到成品水平,但依旧可以继续陈酿监测风味后续的发展。

In order to compare the flavor changes of new malt Whisky aged for two years in 5 types of barrel,the quality indexes of 5 kinds of malt Whisky were determined according to the relevant national standard method,and the volatile flavor components were detected by gas chromatography-mass spectrometry(GC-MS).The results showed that the 5 malt Whisky samples aged for two years had preferred flavor scores,and only Whisky sample aged in the red wine barrel had lower taste scores,which should be continued to age.The sensory indexes,physiochemical indexes and health indexes of 5 malt Whiskey samples were all in line with relevant national standards.A total of 60 volatile flavor components were identified in 5 different malt Whiskey samples aged for two years,of which 54 were in common.The highest ester content was found in rum barrel(75.09 mg/L).The highest aldehyde content was found in PX Sherry barrel(6.65 mg/L).The highest alcohol content was found in bourbon barrel(7.53 mg/L).The highest acid content was found in red wine barrel(31.89 mg/L).Differences in barrel type and geographical environment leaded to changes in the volatile flavor components of the aged malt Whisky.After aging for two years,the malt Whisky in the 5 barrel all could reach the finished level,but it could still continue to age to monitor the subsequent development of the flavor.