浓香型白酒酿造过程中黄浆水理化指标和风味物质的变化规律

Changes of physiochemical indexes and flavor substances of Huangjiangshui during brewing process of strong-flavor Baijiu

该研究在浓香型白酒发酵过程中(28周)持续对黄浆水进行取样,探究其主要理化指标和风味物质的变化规律。结果表明,发酵前期黄浆水的酸度快速上升,pH快速降低,发酵2~28周,酸度维持在3.45~4.71 mL/g,pH在3.47~3.91;淀粉含量在发酵开始时急剧减少,之后缓慢减少,最终接近于0;酒精度在发酵前期增加,发酵第6周时达到最高(13.99%vol),发酵中期降低,后期增加并稳定在9.08%vol~9.36%vol。主要风味物质的总含量在发酵前期增多,中后期降低,后期增加并稳定在50240.69~60561.74 mg/L之间;酸类物质发酵前期增加,到第9周时增加到54160.75 mg/L,之后含量降低,最后在43811.51~57237.04 mg/L范围内波动;醇类、酯类物质的含量在发酵前期增长,在发酵9~11周达到最高值并有所波动,后趋于稳定,醇类物质含量稳定在707.50~790.26 mg/L之间,酯类物质含量稳定在1990.90~2266.28 mg/L之间;酚类物质含量前期基本保持不变,中期增长,后期稳定并达到最高(12652μg/L)。

In this study,the Huangjiangshui was sampled continuously during the fermentation process of strong-flavor(Nongxiangxing)Baijiu(within 28 weeks),and the main physicochemical indexes and flavor substances were investigated.The results showed that the acidity of Huangjiangshui increased rapidly and the pH decreased rapidly in the early stage of fermentation.During 2-28 weeks of fermentation,the acidity was 3.45-4.71 ml/g and pH was 3.47-3.91.The starch content decreased sharply at the beginning of fermentation,then slowly,and finally approached 0.The alcohol content increased in the early stage of fermentation,reached the highest(13.99%vol)in the 6th week of fermentation,decreased in the middle stage of fermentation,and increased and stabilized at 9.08%vol-9.36%vol in the late stage.The total content of main flavor substances increased in the early stage of fermentation,decreased in the middle and late stage,and increased and stabilized in the late stage in the range of 50240.69-60561.74 mg/L.Acid content increased to 54160.75 mg/L at the 9th week of fermentation,then decreased,and finally fluctuated in the range of 43811.51-57237.04 mg/L.The alcohol and ester substances contents increased in the early stage of fermentation,reached the highest and fluctuated in the 9-11 weeks of fermentation,and then tended to be stable,with alcohol contents stabled in the range of 707.50-790.26 mg/L and ester contents stabled in the range of 1990.90-2266.28 mg/L.The phenolic substances content remained basically unchanged in the early stage,increased in the middle stage,and stabilized and reached the highest(12652μg/L)in the late stage.