不同品种糯米酿酒特性及风味物质的评价分析

Evaluation and Analysis of Brewing Characteristics and Flavor Compounds of Different Glutinous Rice Varieties

为探讨不同品种糯米原料所酿蒸馏米酒品质特性变化及其风味成分的对比分析,选取15个不同品种的糯米酿制成蒸馏米酒,利用相关性分析法和聚类分析法对酿制的蒸馏米酒品质特性进行评价分析,并采用气相色谱-质谱联用技术(Gas chromatography mass spectrometry,GC-MS)解析蒸馏米酒风味物质的组成特点。结果表明:不同品种糯米所酿蒸馏米酒的各项品质指标间相关性较弱,未达到显著水平,各项受试指标均需参与酒体品质评价分析。同时,通过聚类分析可将受试糯米品种分为3类,第Ⅰ类糯米品种酿酒品质特性相对较好;第Ⅱ类糯米品种酿制的蒸馏米酒辛辣感相对较为浓烈;‘苟当3号’单独聚为第Ⅲ类,适合用于低度酒酿造的原料。此外,利用GC-MS技术对5个酿酒特性相对较好的糯米品种酒样进行风味物质的测定分析,共鉴定得到27种挥发物,且不同品种糯米所酿蒸馏酒中风味物质含量也各不相同,‘雅水黑糯’蒸馏米酒中醇类化合物含量最高,为94.29%。同时,在5种受试酒样中共检出2种酚类物质,其中4-乙烯基-2-甲氧基苯酚含量相对较高,主要赋予酒体特有的丁香味。该研究结果可为不同品种糯米酿酒品质特性评价及酒体风味成分定性定量分析提供理论依据,也为优质酒用糯稻品种的选育及米制品精深加工提供参考价值。

In order to explore the change of quality characteristics and comparative analysis of flavor compounds of distilled rice wine brewed from different varieties of glutinous rice.The 15 glutinous rice varieties were selected to brew distilled rice wine,and the quality characteristics and flavor compounds of distilled rice wine were evaluated and analyzed by correlation analysis,cluster analysis and the technology of gas chromatography mass spectrometry(GC-MS).The results showed that the correlation between quality indexes from distilled rice wine were weak,which didn't reach the significant level,indicated that all the quality indexes should be involved in the evaluation and analysis of quality characteristics of distilled rice wine brewed from different varieties of glutinous rice.Meanwhile,the 15different varieties of glutinous rice were divided into three categories by cluster analysis,the first group brewing quality was relatively better,the second group,the spiciness of distilled rice wine was relatively strong.‘Goudang 3 hao'alone belongs to the third group,which was suitable for brewing the low-alcohol distilled rice wine.In addition,the GC-MS technology was used to determine and analyze the flavor compounds of wine samples brewed by 5 varieties of glutinous rice with relatively well brewing quality.The 27 volatile compounds were identified,and the flavor compounds in distilled rice wine made from different glutinous rice were also different.The alcohol content in distilled rice wine made from the black glutinous rice of‘Yashui'was relatively highest(94.29%).In the meantime,two phenolic substances were detected in the five tested distilled rice wines,among which the content of 4-vinyl-2-methoxyphenol was relatively higher,which mainly gave the wine a unique clove flavor.The results of this study could provide theoretical basis for the quality evaluation and comparative analysis of flavor compounds of distilled rice wine made from different glutinous rice varieties,and provide reference for the breeding of high quality glutinous rice varieties for brewing the distilled rice wine,and the intensive processing of rice products.