不同生产时期清香型白酒风味物质变化规律的研究

酿酒科技2019年第5期（总第299期）·LIQUOR -MAKING SCIENCE &TECHNOLOGY 2019No .5(Tol .299)

DOI ：10.13746/j.njkj.2018320

基金项目：国家重点研发计划项目（2016YFD0400500）。收稿日期：2018-10-31

作者简介：姬侨励（1986-），女，本科，食品科学与工程专业，助理工程师，研究方向为白酒风味物质。通讯作者：贾丽艳(1979-)，女，博士，研究方向为微生物及食品生物技术，E -mail ：liyangjia1979@ 。优先数字出版时间：2019-01-04；地址：/kcms/detail/52.1051.TS.20190104.1521.004.html 。

不同生产时期清香型白酒风味物质

变化规律的研究

姬侨励1，贾丽艳2，王军燕3，白延郎1，高海荣1，王浩豪4

（1.山西杏花村汾酒集团有限责任公司汾青酒厂，山西孝义032300； 2.山西农业大学食品科学与工程学院，山西太谷

030801；3.山西杏花村汾酒厂股份有限公司，山西汾阳032300；4.晋城市食品药品检验所，山西晋城048000）

摘

要：为了确定不同生产时期清香型白酒风味物质的变化规律，本研究采用气相色谱技术，跟踪了

传统清香型白酒3个生产周期不同生产时期不同米查次生产白酒的总酸、总酯、乙酸乙酯、乳酸乙酯、高级醇、乙酸乙酯与乳酸乙酯之比的变化规律。结果表明，在一个生产周期内，清香型白酒总酸含量呈波浪式变化；总酯呈不断上升的趋势，其中乙酸乙酯的含量基本稳定，乙酸乙酯与乳酸乙酯之比不断降低，直到挑醅时达到最低值；高级醇类物质含量由高到低为异戊醇＞正丙醇＞异丁醇＞仲丁醇；二米查酒风味物质含量均高于大米查酒。以上研究为进一步解析清香型白酒发酵机理奠定了理论基础。关键词：清香型白酒；风味物质；生产周期中图分类号：TS262.3；TS261.4；TS261.7

文献标识码：A

文章编号：1001-9286（2019）05-0022-07

Change Rules of Flavoring Substances in Qingxiang Baijiu

in Different Production Periods

JI Qiaoli 1,JIA Liyan 2,WANG Junyan 3,BAI Yanlang 1,GAO Hairong 1and WANG Haohao 4

(1.Fenqing Distillery,Xinhuachun Fenjiu Group Co.Ltd.,Xiaoyi,Shanxi 032300;2.School of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801;3.Xinhuachun Fenjiu Distillery Co.Ltd.,Fenyang,Shanxi 032300;

4.Jincheng Institute for Food and Drug Control,Jincheng,Shanxi 048000,China)

Abstract :In order to explore the change rules of flavoring substances in Qingxiang Baijiu in different production periods,trace analy-sis of total acids,total esters,ethyl acetate,ethyl lactate,higher alcohols,and the ratio of ethyl acetate to ethyl lactate of traditional Qingxiang Baijiu in different production periods of three different production cycles was performed by use of GC.The results suggest-ed that,within a production cycle,total acids content displayed wave-like fluctuations,total esters content increased constantly,ethyl acetate content remained stable,and the ratio of ethyl acetate to ethyl lactate decreased continuously and reached the minimum until the suspension;the decreasing sequence of higher alcohols content was isoamyl alcohol>n-propanol>isobutanol>secondary butanol;the content of flavoring substances in liquor produced by secondary fermented grains was higher than that in liquor produced by pri-mary fermented grains.This study laid the theoretical basis for further research on the fermentation mechanism of Qingxiang Baijiu.Key word s:Qingxiang Baijiu;flavoring substances;production cycle

清香型白酒是中国白酒中主要的一类，其气味醇正持久，很少有其他邪杂味，味觉突出爽口，落口

微苦，自然协调；以清香纯正，清亮透明，柔和协调，入口绵甜，落口爽净，余味悠长而著称，在国内外具

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