酱香型白酒轮次酒的醛类物质与对应出窖糟醅的理化指标相关性研究
Correlation between the aldehydes of the sauce-flavor Baijiu in different rounds and the corresponding physicochemical indexes of the pit-unloading fermented grains
郭世鑫 1李细芬 1卢延想 1侬杨勇 2陆安谋 2吴知非 1石禾云 2张金林 2曾露燕 1秦培军 1梁慧珍 1张长霞1
作者信息
- 1. 贵州国台酒业股份有限公司,贵州遵义 564501;贵州国台酒业集团研究院,天津 300410
- 2. 贵州国台酒业股份有限公司,贵州遵义 564501
- 折叠
摘要
乙醛、乙缩醛和糠醛含量对酱香型白酒的风味有一定影响.该研究通过主成分分析(PCA)、偏最小二乘判别分析(PLS-DA)和皮尔逊(Pearson)相关性分析对1～7轮次酱香型白酒样的醛类物质含量和对应出窖糟醅的理化指标进行了分析.结果表明,乙醛和乙缩醛含量1～4轮次酒增加,5轮次酒降低,5～7轮次酒增加,7轮次酒达到最高,分别为487.12 mg/L、360.94mg/L;糠醛含量随着轮次增加而增加,7轮次酒达到最高,为623.63 mg/L.出窖糟醅的水分、糖分含量和酸度随着轮次增加均为先升高后降低,淀粉含量随着轮次增加而降低.1～3轮次酒的醛类物质及出窖糟醅理化指标与4～7轮次存在较大差异.乙醛、乙缩醛和糠醛与淀粉含量呈极显著负相关(P＜0.01),与糖分、酸度、水分呈极显著正相关(P＜0.01).在生产过程中需要严格控制这些指标,以确保基酒的质量和稳定性.
Abstract
Acetaldehyde,acetal and furfural contents have a certain impact on the flavor of sauce-flavor(Jiangxiangxing)Baijiu.The aldehyde content of lst-7th rounds sauce-flavor Baijiu samples and the corresponding physicochemical indicators of pit-unloading fermented grains were analyzed us-ing principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA)and Pearson correlation analysis.The results showed that the contents of acetaldehyde and acetalal increased from rounds 1-4,decreased at round 5,and then increased from rounds 5 to 7,reaching their peak in round 7 at 487.12 mg/L and 360.94 mg/L,respectively.Furfural contents increased with the rounds and peaked in round 7 at 623.63 mg/L.The moisture,glucose content,and acidity of the pit-unloading fermented grains initially increased and then decreased with the rounds,while the starch content decreased with the rounds.The aldehydes and physicochemical indexes of rounds 1-3 Baijiu and pit-unloading fermented grains were different from those of rounds 4-7.Acetaldehyde,acetalal and furfural were highly significantly negative correlated with starch content(P＜0.01)and highly significantly positively correlated with glucose content,acidity,and moisture(P＜0.01).It is crucial to strictly control these indicators during the production process to ensure the quality and stability of the base Baijiu.
关键词
酱香型白酒/乙醛/乙缩醛/糠醛/糟醅/理化指标Key words
sauce-flavor Baijiu/acetaldehyde/acetal/furfural/fermented grains/physicochemical index引用本文复制引用
出版年
2024
NETL
NSTL
万方数据