Dynamic changes rules of physicochemical indexes and volatile flavor compounds during whisky preparation process
Whiskey is a distilled spirit made from malt by saccharification,fermentation,distillation,barrel aging and other processes.In order to de-termine the changes rules of physicochemical indexes and volatile flavor substances in the process of wort fermentation and distillation,whisky was prepared from malt and commercial yeast.The physicochemical parameters and volatile flavor substances of original liquor pulp during fermentation and distillation process were detected by HPLC and GC-MS,and principal component analysis(PCA)and hierarchical cluster analysis(HCA)were performed based on the key flavor substances of in distillates(odor activity value(OAV)＞1).The results showed that sugar,alcohol content and main esters in the original liquor pulp appeared turning points on the 2nd day.The contents of acetic acid,propionic acid and lactic acid increased with the fermentation time,and reached 0.03 g/L,0.13 g/L and 0.49 g/L,respectively,on the 3rd day.PCA and HCA could clearly distinguish distillates.The results could provide data support for whiskey fermentation process optimization and liquor core extraction.
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