山西老陈醋酿造过程中理化指标动态变化及新淋醋品质分析

对山西老陈醋酿造过程中理化指标及风味物质进行研究。结果表明，酒精发酵阶段，酸度和酒精度呈上升趋势，分别达到1.42 g/100 g和8.7%，还原糖呈下降趋势，降至0.28 g/100 g；醋酸发酵阶段，酸度增长至5.51 g/100 g，还原糖降低至0.74 g/100 g，氨基酸态氮呈先增后降的趋势，末期为0.17 g/100 g。有机酸在整个发酵过程呈上升趋势，醋酸发酵末期达到2.31 g/100 g，其中草酸、酒石酸、丙酮酸、苹果酸、乳酸、乙酸、柠檬酸及琥珀酸含量分别为0.262 2 g/100 g、0.074 2 g/100 g、0.008 0 g/100 g、0.049 3 g/100 g、0.625 6 g/100 g、1.239 3 g/100 g、0.000 5 g/100 g和0.045 4 g/100 g。新淋醋中有机酸含量为3.10 g/100 g，共检测出35种挥发性香气成分，其中酯类、醇类、挥发性酸、醛类和杂环类化合物相对含量分别为7.19%、3.85%、13.88%、6.95%和43.20%。

Dynamic change of physicochemical indexes in brewing process of Shanxi aged vinegar and quality of new leaching vinegar

The physicochemical indexes and flavor compounds of Shanxi aged vinegar during brewing process were studied. The results showed that the acidity and alcohol content increased gradually in the alcoholic fermentation, finally reached 1.42 g/100 g and 8.7%, respectively, while the content of reducing sugar decreased, finally reached 0.28 g/100 g. The acidity increased to 5.51 g/100 g in the acetic acid fermentation, the content of reducing sugar decreased to 0.74 g/100 g, and the contents of amino nitrogen increased first and then decreased, finally reached 0.17 g/100 g. During the whole fermentation process, the content of organic acid showed an increased trend, and reached 2.31 g/100 g at the end of acetic acid fermentation. Among them, the contents of oxalic acid, tartaric acid, pyruvate acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid were 0.262 2 g/100 g, 0.074 2 g/100 g, 0.008 0 g/100 g, 0.049 3 g/100 g, 0.625 6 g/100 g, 1.239 3 g/100 g, 0.000 5 g/100 g and 0.045 4 g/100 g, respectively. The organic acid content was 3.10 g/100 g and a total of 35 volatile aroma compounds were detected in the new leaching vinegar, among them, the relative contents of esters, alcohols, volatile acids, aldehydes and heterocyclic components were 7.19%, 3.85%, 13.88%, 6.95% and 43.20%, respectively.