不同处理对浓香型白酒窖外发酵糟醅香气成分和理化的影响研究

该实验对入窖糟醅进行不同处理，在玻璃坛中常温发酵60 d，初步探讨窖泥、黄水中微生物和化学成分对窖外发酵糟醅香气成分和部分理化指标的影响。研究发现，添加窖泥、黄水或窖泥+黄水（灭菌）的发酵糟醅，香味成分种类和含量较入窖糟醅都有增加。与入窖糟醅相比，添加窖泥能促进酯类、酸类、异丁醛、乙缩醛物质的生成；添加黄水能促进酯类、醇类、双乙酰的生成；添加窖泥＋黄水（灭菌）能促进醇类、酸类、糠醛的生成；不同处理对发酵糟醅酸度、还原糖、酒精度含量影响较小，添加黄水的发酵糟醅水分明显高于其他3种糟醅，含量为58.8%，而淀粉明显低于其他3种糟醅，含量为8.95%。

Effects of different treatments on aroma components and physicochemical properties of strong-flavor Baijiu Zaopei fermented outside pit

The loading pit Zaopei were treated differently and fermented in glass jar for 60 d, and the effects of microorganism and chemical components in pit mud and Huangshui (liquid residual of fermented grain) on the aroma components and some physical and chemical indicators of Zaopei fermented outside pit were preliminarily discussed. It was found that the kinds and contents of aroma components in fermented Zaopei with pit mud, Huangshui or pit mud+Huangshui (sterilized) increased compared with those in loading pit Zaopei. Compared with loading pit Zaopei, adding pit mud could promote the formation of esters, acids, isobutyraldehyde and acetals, adding Huangshui could promote the formation of esters, alcohols and diacetyls, and adding pit mud+Huangshui (sterilized) could promote the formation of alcohols, acids and furfural. The different treatments had little influence on the acidity, reducing sugar and alcohol content of fermented Zaopei. The moisture content of fermented Zaopei with Huangshui was 58.8%, which was higher than that of the other three Zaopei, while the starch content was only 8.95%, which was lower than that of the other three Zaopei.